Enjoy this Classic Pot Roast any Autumn Night
Classic pot roasts are one of the easiest meals to make; simply toss everything into a crockpot, and by the end of the day it’s done! It’s a perfect meal to prepare the night before, and then cook in a slow cooker while you’re away at work. We like to use the classic combination of onions, potatoes, and carrots in our roasts, but you should feel free to take advantage of the autumn harvest by using squash or parsnips in the recipe.
We love making roasts in the fall, especially when the nights become chilly and you are craving a warm-hearty comfort food. This recipe makes enough servings for a family, plus some leftovers.
Adapting our Roast
This recipe is not perfect until you’ve added your own touch to it. That’s why we encourage you to play with your food. Roast are the perfect way to add whatever flavors, vegetables or meats you like the best. Call to your inner chef come out and play and change up this recipe. Here are some ideas:
- Use parsnips, butternut squash, or sweet potatoes for more veggie variety
- Add in a few thick slices of apple for a little sweetness
- Serve on a bed of brown rice or egg noodles for some carbs
- For dessert, serve with a slice of our Honey Apple Cake for dessert
If you decide to make this classic pot roast, or any variation that we’ve suggested or better yet, your very own take, why not take a photo and share it with us using #waxingkararecipes on Instagram. We love seeing your photos!
Classic Pot Roast
- 2 tbsp. arrowroot powder
- 3/4 c chicken broth
- 2 tbsp. tomato paste
- 1 tbsp. Waxing Kara Honey
- 2 tbsp. Worcestershire sauce
- 1 lb Yukon Gold potatoes small, scrubbed and halved
- 3 lb beef chuck roast trimmed of excess fat
- 2 large carrots cut into one inch pieces
- 1 medium onion cut into wedges
- Kosher Salt and freshly ground pepper
- 4 garlic cloves mashed
In a slow cooker, mix the arrowroot powder and 2 tablespoons broth until smooth.
Add remaining broth, tomato paste, honey, Worcestershire sauce and stir until well-blended. Add potatoes, carrots and onions. Season with salt and pepper and toss.
Season roast with 1 teaspoon salt 1/2 teaspoon pepper, and rub with with garlic.
Place on top of vegetables.
Cover and cook on high until roast is fork tender (4-5 hours or 8 hours on low).
Transfer roast to a cutting board, thinly slice against the grain.
Place vegetables in a serving dish; skim fat from pan juices then pour through a fine mesh sieve, if desired.
Serve roast and vegetables drizzled with juices.