My Classic Pot Roast is a favorite in our house. It is super easy as it is done in the crock pot, so it is one of those meals you can start before you leave the house and you have a hot comforting meal when you get home! Last week we gathered the heifers that we bred the first of May to see if they were in fact bred. Or as I explained to Leo when I dropped him off for school that morning…we were going to see if they had a baby in their tummy! Out of the 71 we have 59 that will have a baby this spring! We were very pleased with those number and so was the owner of the heifers. To check for pregnancy, or preg check, we hire a Veterinarian, Robert Munson, to come out and check each heifer and just by feel he can tell us how far along they are. Pretty cool! As ranchers we feel it is very important to have a great working relationship with our vet.
A fun fact about Robert…he worked for both Arturo and I when he was attending Kansas State University getting his undergraduate degree in Animal Science before he was accepted to Vet School at KSU! At that time Arturo and I both were employed by KSU and Robert was a student worker for both of us. He was a great “kid” then and we are excited he is back in the area that we can work with him again!
Of course I fed Robert and Isaac and on this day I did a Classic Pot Ross in the crock pot! The morning started out beautiful, however as we started home to have lunch and work some heifers we have here at the house and a storm started moving in. So a hot, meal of pure comfort food was welcomed!
Here is my Classic Pot Roast done in the crock pot and the secret ingredient to a moist pot roast is the can of tomato sauce.
Classic Pot Roast
4-5 lbs Beef roast (we prefer a chuck roast, but will do any cut like this)
1 8oz can of tomato sauce
4-5 Celery stocks, washed and cut into thirds
1 Onion, quartered
4-5 Carrots, peeled and cut into thirds
1 Garlic clove, peeled
1 Beef bullion cube
1/4 cup Worcestershire sauce
1 handful of fresh Rosemary, Oregano and Thyme
Begin by seasoning your roast with salt and pepper. Heat a skillet with two turns of olive oil and sear the roast on all sides.
Place all veggies in your crock pot. Add your seared roast on top of your veggies. Then put in the bullion cub, Worcestershire sauce and tomato sauce with one can of water on top of the roast. Then place your herbs around the roast. Cover and set your crock pot on high for 4-5 hours or low for 8 hours.