New England Pot Roast

Time: 15 minutes prep + 4-8 hours crock pot cooking
Yield: 7 servings
Recipe adapted from Kraft

1 (2 1/2 pound) chuck roast
salt and pepper
1 box Kraft Recipe Makers/New England Pot Roast
2 pounds russet potatoes
1 pound carrots
1 large onion

 

1. Grab a (2 1/2 pound) chuck roast that is completely thawed. 
2. Heat a large skillet up over medium high heat. Sprinkle a bit of salt and pepper over the roast and place it in the hot pan. Allow it to get a nice sear on the bottom, then turn it over and sear the other side. 
3. Spray a 3-4 quart crock pot with cooking spray and place the meat inside. 
4. Wash and peel 2 pounds of russet potatoes. Chop them into pieces that are roughly the same size and place them in the crock. Add 1 pound of baby carrots.
5. Peel and onion and then cut it into slices. Add it to the crock pot as well. 
6. Take your Recipe Makers box, open it right up and pour the Classic Herb sauce over the top of the veggies. 
7. Cover the crock and cook on high for 4 hours, or low for 7-8 hours. 
8. When the veggies are fork tender and the meat is easy to shred, pour the Recipe Makers finishing sauce over the top of the veggies. Cover and cook on high for 15 minutes, or until the sauce has had a chance to heat through. 

Serve and enjoy! 

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