I do pot roast in the slow cooker, and it is always delicious and tender. But my mother’s is even better, everyone in the family loves it; she uses the oven for six hours.
Size of roast and amount of vegetables is variable—are you feeding four or fourteen? How much leftovers do you want?
You need a roasting pan with lid, or a deep pan that can be covered with aluminum foil. Large: room for the roast and lots of vegetables.
One large white onion, sliced thick
Jar of mild or sweet chili sauce
Beef stock or beef buillion
Beef pot roast
Pile half the onion slices in middle of pan. Put the roast on top of those, then put the rest of the onions on it. Pour the chili sauce over it. Add enough beef stock to the pan to be at least ½ inch deep. Cover. Bake at 275 degrees for 4 hours. Check to be sure it doesn’t bake dry; add more beef stock if needed.
Add vegetables to pan. Add more beef stock to cover or almost cover veggies. Turn oven up to 300 degrees. Recover pan. Bake at 300 degrees for two hours. Test to be sure veggies are done.
Potatoes: peeled and cut into quarters; or use the small potatoes, puncturing each with a fork
Carrots, peeled and cut into large chunks
Onions, cut into chunks
Corn on the cob, cut into about 3-inch pieces (or can use the frozen small cobs)
Optional: Beets, peeled and cut into smaller chunks (they otherwise take longer to cook)
Optional: Sweet potatoes, peeled and cut into large chunks (they cook faster than regular potatoes)
Optional: Dried cranberries
If you have leftovers, it makes great vegetable beef stew:
Pour off the beef juice. Use flour or corn starch to thicken it a bit.
Cut the remaining beef and vegetables into bite-size chunks. Cut corn off the cobs. You can add peas or green beans if desired. (These can’t be cooked with the original pot roast, they become too mushy.)
Add meat and veggies back into juice.
Add salt and pepper to taste.
Refrigerate for tomorrow’s lunch. Just reheat and serve with crusty bread (or put in bread bowls).