Amy Hegedus would like to share this crock pot recipe with us. With little prep time, a simple beef roast with gravy, is ready to eat, after a long day of work. She was given this recipe by a friend many years ago and it has become a favorite. Amy and her husband Jim work together, and after a long drive home, they appreciate a meal that is ready to eat when they return. With a little creativity on your part, leftovers can easily be turned into soup, or frozen for later meals.
Crock Pot Beef Roast
3 lb. chuck roast
1 T. olive oil
1/2 – 1 c beef broth (can use beef bouillon dissolved in water)
1/2 c chopped onion
1/4 c catsup
3 T quick cooking tapioca
1 T Worcestershire sauce
1 T minced fresh garlic
salt & pepper to taste
Brown the roast on all sides in a frying pan with the olive oil.
Transfer roast to crock pot and add all other ingredients.
Cook on low for 8-10 hours or high for 4-5 hours. This makes a delicious gravy to pour over mashed potatoes or rice. It also freezes well. To leftovers, add beef broth, mixed wild rice, chopped carrots and celery to make an easy soup. Just cook until the vegetables are tender.
I did not have a chuck roast on hand when I made this recipe, so I used a round roast. It turned out moist and delicious! I would recommend waiting until serving, to add salt.