Classic Pot Roast and Preg Checking Heifers

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 we bred on the first of May to see if they were 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 who will have a baby this spring! We were delighted with those numbers, 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 feeling, he can tell us how far along they are. Pretty cool! As ranchers, we think having an excellent working relationship with our vet is essential.

A fun fact about Robert: He worked for both Arturo and me 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 were both 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 so 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, a storm started moving in as we went home to have lunch and work some heifers at the house. So a hot meal of pure comfort food was welcomed!

Here is my Classic Pot Roast, done in the crock pot. 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.