Succulent Pot Roast

This is another recipe that I got from my mom. It's one of my husband's favorite things that I make, and anyone who likes meat and potatoes should LOVE it!

I usually use a chuck roast of beef and trim the excess fat off of it. Then I brown it in a little olive oil in a separate pan and then place the meat and juices in the crock pot.

Deglaze the pan if there are browned bits in it. I cut up a couple peeled carrots in chunks and also a stalk or two of celery. I add anywhere from half to a full onion depending on the size of the onion. I add 1 can of diced tomatoes, 1 can of beef broth and 1 can or bottle of beer. This is one I had left in our pantry. People bring beer to our house and we don't drink much of it so I just save it for things like chili and pot roast.

I also generally put in some salt, fresh ground pepper and any other spices I'm feeling like at the moment, maybe some crushed red pepper flakes, dried parsley or basil. You can do whatever makes you happy!

I cook it for 6-8 hours on high until the meat is super tender and falling apart. You can cook it for less time if you don't want it that soft.

When it is done I move the meat and veggies to a plate. I stir some cornstarch into some cold water and thicken the gravy in the crock pot. You don't have to use all of the liquid, I usually end up with too much gravy, so you can take some out before you thicken it. Let that sit for a few minutes and mash up some potatoes! I always serve the veggies and meat over yummy mashed potatoes.