[CnD] CP Old Fashion Pot Roast

Brink-Chaney, Marcie A MBrink-C at dmc.org
Fri Oct 12 08:28:46 EDT 2018

If you have an instant pot, this would be a perfect recipe to use with it.  You would use the sauté setting and brown the meat and then use the slow cooker setting to complete the cooking.

Marcie Brink-Chaney CVRT CATIS 
Visually Impaired Services
University Health Center
Detroit Receiving Hospital
Detroit Medical Center
Address:  4201 St. Antoine
Detroit MI 48201
Phone:  (313)745-4131
Email:  mbrink-c at dmc.org

-----Original Message-----
From: Sugar via Cookinginthedark [mailto:cookinginthedark at acbradio.org] 
Sent: Thursday, October 11, 2018 6:13 PM
To: CND List
Cc: Sugar
Subject: [CnD] CP Old Fashion Pot Roast

CP Old Fashion Pot Roast


Hi Slow Cookerers!

Happy Friday EVE!!!

Today is a recipe for an Old Fashioned Pot Roast -- something you'd imagine Grandma making from scratch for a family Sunday dinner.


If you know me, you know I am NOT someone who likes to cook before I cook -- but I did take the time to brown the meat for this particular pot roast recipe.

The rule of thumb (well, my rule of thumb..) about whether or not to brown:


First off, browning does provide a bit of extra flavor, some extra color, and texture. If you have time to brown meat and onions before throwing it into the pot you will like the result.


BUT unless you are doing a side-by-side taste comparison or have a super fancy palate you aren't really going to notice the difference.

SO -- if you are trying to impress company and have the time to do so, sure
-- brown the meat.

But on a busy Wednesday Thursday when you are just trying to get dinner on the table?

don't worry about it. 

I hope this helps clear things up a bit!


Old Fashioned Pot Roast

serves 6


4 pounds beef roast (chuck or rump)

2 tablespoons flour (I used a gluten free baking mix, because we happen to be GF))

1 teaspoon kosher salt

1/2 teaspoon black pepper

2 teaspoons garlic powder

1 tablespoon olive oil

1 medium onion, sliced in rings

2 large Russet potatoes, cut in 2-inch chunks

1 cup baby carrots (or peeled and cut regular carrots!)

1 cup sliced celery

3 tablespoons gluten free Worcestershire sauce 

1/2 cup beef broth or red wine


The Directions.

Use a 6-quart slow cooker.  

This is what I did:

In a plastic zippered bag, shake a thawed beef roast with flour, salt, pepper, and garlic powder.

Remove roast from the bag and brown all sides in a large skillet with olive oil.

While your meat is browning, place the sliced onion in the bottom of the cooker.

Add meat, and toss in the potatoes, celery, and carrots. 

Pour worcestershire and beef broth (or wine) on top. Cover and cook on low for 8 to 10 hours.

If your meat isn't as moist as you'd like nearing serving time, take it out and cut it into a few pieces and return it to the pot to soak up more juice.

A dry roast isn't from over slowcooking, it's from under slowcooking!


This is what pot roast should taste like!! I am not a cooking snob -- I use packets of seasonings here and there and I like things simple and easy when I'm in a rush.

But this is majorly delicious and definitely worth the few extra steps needed to brown the meat.


If you'd like to brown your meat all in the same pot, I recommend the Ninja Cooking System.

I did the infomercial for this product back in 2012 and have been using it daily ever since. 


Have a happy Friday eve and happy Slow Cooking!!





'Forgiveness doesn't make the other person right, it makes you free.

People will forget what you said...

People will forget what you did....

But people will NEVER forget how you made them feel.'


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-Hugs, Sugar



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