New-Fashioned Pot Roast With Fresh Rosemary

(from teacherrap’s recipe box)

Source: RecipeThing user saymyname

Serves 10 people

Categories: Beef, Main Dish, Slow Cooker

Ingredients

  • 1 (4 -5 lb) boneless chuck roast, trimmed of as much fat as possible and patted dry
  • 3 medium yellow onions, thinly sliced
  • 2 cups baby carrots (about 24)
  • 8 -12 medium red new potatoes (can peel or not) or 8 -12 medium white new potatoes, quartered (can peel or not)
  • 1/2 cup ketchup
  • 1/4 cup red wine vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon salt
  • 1/4 teaspoon fresh ground black pepper
  • 2 tablespoons minced fresh rosemary
  • 1/2 cup boiling water

Directions

  1. Place roast into the slow cooker; add in onions, carrots, and potatoes.

  2. In a small bowl, combine the ketchup, vinegar, Worcestershire sauce, salt, pepper, rosemary, and boiling water; pour over the meat and vegetables.

  3. Cover and cook on LOW for 8-10 hours.

  4. To serve, transfer the meat to a cutting board to carve; serve slices of meat and vegetables with som of the fragrant juices poured over them.

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