I’m leafing through the tab in my binder of Mom’s recipes earmarked “dishes to compliment a Thanksgiving feast!”
Like all Slow Cooker recipes, Mom’s Pot Roast recipe proves to be very simple. Honestly, just need to buy the right cut of meat. After the meat selection, all that follows is properly seasoning it and plopping it in the porcelain pot of your slow cooker! Then, sit back (or leave) and let it the slow cooker work its magic for the next 8-10 hours.
I love that this particular marinade doesn’t consist of the traditional can of condensed mushroom soup on top of a bed of sautéed onions but rather, a beef bouillon cube, some coffee, Worcestershire sauce and tomato sauce! YUM.
While the meat doesn’t look pretty after its finished slow cooking, it tastes so wonderfully flavorful. Typically the roast is serve with a side of potatoes and carrots. However, don’t be afraid to go the lighter route and roast some shredded Brussels sprouts alongside some fresh apple sauce.
The best part of the entire meal are the leftovers. Make sure you buy enough meat for leftovers!
The dish is perfect for any Thanksgiving table or cold winter’s night…
- 1 4lb cut of chuck roast (or any other pot roast cut)
- 2 tablespoons Worcestershire sauce
- 2 tablespoons olive oil
- 2 tablespoons Montreal Steak Seasoning (or similar seasoning)
- 2 tablespoons oregano
- 1 cup black coffee
- 1 beef bouillon cube
- 1 8oz. jar tomato sauce
- Season meat with 2 tablespoons Worcestershire sauce, steak seasoning and oregano.
- Heat skillet with two tablespoons olive oil and brown beef 3-4 minutes each side. Place in slow cooker.
- Dissolve 1 bouillon cube into 1 cup of black coffee.
- Pour mixture over top meat. Add in can of tomato sauce.
- Set slow cooker to LOW for 8-10 hours.
- Remove beef some slow cooker and season with salt and pepper.
- Enjoy hot or cold the next day. Ladle marinade on top.