Beef Roast in the Crock Pot

 

 Ok, I know, roast is pretty common and not anything special. But it's one of those simple, classic meals that I tend to forget about.  It's also one of my favorite meals.  There is nothing better than the smell of a roast cooking all day in the slow cooker. 

 

This roast is cooked in a sweet tangy sauce and makes a delicious sauce to pour over everything. Feel free to add green beans or celery to the vegetables.  I also like adding sweet potatoes as well.  They do cook faster than the white potatoes so don't add them too early. 

Beef Roast in the Crock Pot Recipe

4 - 5 lbs Beef Shoulder Roast or Chuck Roast (I had a BOGO for 2 - 2 1/2 lb. roasts)
2 onions, sliced in rings
1/4 cup brown sugar
1/2 cup apple cider vinegar
1 cup ketchup
2 cups beef broth
2 cups baby carrots
4 - 6 small potatoes, cut in large cubes
1 1/2 cups frozen peas

In your crock-pot lay the meat in first and then add the onion rings on top. In a separate bowl mix together the brown sugar, apple cider and ketchup, pour on top of meat. Toss in carrots and potatoes. Pour beef broth evenly over roast mixtures. Cover and cook for 6 to 8 hours on low, or until meat will shredded with ease with a fork. (tough meat means you didn't cook long enough) Add the peas in just before serving (about 15 minutes just to get them hot, you don't want them to turn to mush.) 



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