As fall hits and the holidays near, I start thinking of family traditions. My mother cooked a homemade meal for us every single night. I’m certain she never missed a meal and it punctually hit the table at 5:00 p.m. every night. One of her most delicious recipes was slow cooker pot roast.
My mom was a good cook, not fancy – but solid, and so I’m sad that she didn’t write down any of her recipes. With one exception (homemade pie crust), I don’t have any of them exactly. Now that I cook, I’ve tried to recreate as many of her recipes as I can. This is as close as I can get to her pot roast – it’s a quick and easy slow cooker pot roast.
- 2 lb. First Cut Beef Brisket
- 6 oz Tomato Paste
- 5-6 sprigs of thyme
- 1 sprig of rosemary
- 1 1/2 c Red Wine
- 32 oz Beef Bone Broth or Beef Stock
- 2 c onions, sliced (typically 1 really large or 2 medium)
- 4-6 garlic cloves, smashed
- 10-12 peppercorns, I prefer a mixture
- Place brisket in slow cooker .
- Cover brisket with tomato paste.
- Add remaining ingredients in order.
- Cook on low for 7-8 hours or on high for 6-7 hours or until desired tenderness.
To Make The Night Before
- Add all ingredients to slow cooker ceramic insert. Store in refrigerator.
- Cook according to the instructions the next morning.
To Make As A Freezer Meal:
- Place all ingredients in a sealed freezer bag (I always double bag for safety!)
- Thaw and the cook according to the instructions.
Serving Size:1 grams
Amount Per Serving: Unsaturated Fat: 0g
Joys of The Slow Cooker Pot Roast
With super busy schedules, I love that I can put this slow cooker pot roast recipe together the night before, and just pop it in and turn it on the next morning! And then…well, you know how slow cookers work. You come home to a magical aroma in your house. It’s sort of like your personal chef has been toiling all day while you were out doing whatever you do in the swagger wagon. Oh, yeah. That’s me. Sorry.
This recipe is great for us, because we typically have just enough left over for me to pack it in a thermos and give it to the boys the next day for lunch. I always try to plan my dinners so that I can give leftovers to the boys as part of their lunch the next day.
I remember my mother serving this with buttered egg noodles. YUM! We rarely do wheat products and so I don’t typically serve with noodles. But I served this tonight with quickly steamed carrots so that they still have some “al dente.” It’s common for dinner to be a simple affair – just a meat and a veggie or two. Many times the P and I will add a salad on the side. This recipe just works easily and deliciously on so many levels.
For better or worse, food is my love language. I hope you enjoy this recipe. Come back in a couple weeks and I’ll post at least one more recipe sharing what you can do with this other than serve it the same night. Hint: you could use this slow cooker pot roast in a completely different way!