Slow Cooker Pot Roast with Mashed Potatoes

We spent a week in Pigeon Forge TN. It was amazing and I'm dying to go back. We had some good pot roast at Dollywood's Aunt Grannies and Ham and Beans restaurants.

Ingredients:

1 chuck roast

3 carrots

2 celery stalks

6 garlic cloves

1 onion

1+ cup beef broth

2 teaspoons Worchestershire sauce

2 tablespoons tomato paste

Olive oil drizzle

salt and pepper

dried parsley (there was supposed to be dried thyme and rosemary, but I didn't have those)

Directions:

Place roast in the crockpot and season well with salt and pepper

Add the beef broth, worchestershire, and tomato paste and try to stir them up.

Place diced carrots, diced celery, rough chopped onion, and garlic cloves on top.

Drizzle olive oil over the top.

Add dried parsley.

Stir everything together.

Cook on high for about 6 hours and then switch to low.

You should be able to chop beef up with a spoon when it's ready. No knives needed!

We served over mashed potatoes. You could cook small potatoes or cubed potatoes with the pot roast, but that seemed more like a beef stew to me.

Comments

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