I have been making this recipe for years but I first learned how to make it from my wonderful mother in law Margie Yarbrough. Through the years I have tweaked it to make it my own but the basic recipe was hers.
This is one of those dishes that you can place in the cock pot to slow cook all day which is awesome especially if you are a working mom. I especially like crock-pot meals in the winter because I can just throw it in the crock-pot and forget about it until I am ready to put the rest of my meal together. I like to make a large roast so I can make other meals with the left overs. I will be talking about transforming left overs into completely different meals than what it started out to be at a later date.
Old Fashioned Pot Roast
1 3-5 lb Chuck roast
4 T all purpose flour
3 T Canola oil or any oil that has a high heat tolerance
1 large yellow onion sliced thin
1 C water
2 lbs yukon gold potatoes (scrubbed)
1 bunch of carrots (scrubbed and peeled)
2 T thyme (you can use fresh which I did in the video but dried works just as well)
4 T olive oil
salt and pepper to taste
Directions
Coat the outside of the roast with the flour, heat a large skillet over medium high heat Pour Canola oil in pan and coat the pan. Brown the roast on all side to form a nice crust. This seals the juice in to the meat. Next place your roast in the crock pot and add the onions, dried or fresh Thyme and water. use the desired setting on your crock pot (4, 6 or 8 hours)
An hour before you want to sit down to eat cut your potatoes (do not peel) and carrots into bite size pieces and coat with olive oil, salt and pepper. Put the vegetables onto a lightly oiled cookie sheet and place into a 400 oven to bake for 40-45 minutes turning half way through.
When everything has finished place the roast onto a platter and arrange your vegetables around the meat and garnish with sprigs of fresh Thyme if desired.
Bon a petite you may eat!