Ingredients
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olive oil, to coat
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Worcestershire sauce, to taste
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McCormick's Montreal Brand steak seasoning, to taste
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salt and pepper, to taste
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4 -5 medium carrots, sliced in 2-inch segments
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2 stalks celery, chopped
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3 medium red potatoes, cut into eighths
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1/2 onion, chopped
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14 1/2 ounces diced tomatoes, drained (leave a little liquid behind)
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10 1/2 ounces beef broth
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1 tablespoon cornstarch
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8 cups cooked white rice, buttered
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2 lbs boneless chuck roast (also called pot roast)
Instructions
- Coat the pot roast with olive oil and a few shakes of Worcestershire. Season generously with Montreal Steak Seasoning. You can marinate overnight or use immediately.
- Place half the cut vegetables (onion, celery, carrots and potatoes) on the bottom of the crock pot, and season with salt and pepper.
- Place the pot roast on top of the vegetables.
- Place the remaining vegetables on top of the pot roast, and season with salt and pepper.
- Pour the can of tomatoes and the can of beef broth evenly over the ingredients. Season one last time with salt and pepper.
- Crock on low all day (10 hours) or change time/temp to suit your needs. An hour before dinner, make a mixture of cornstarch and water (equal parts) and add to crock pot to thicken the liquid.
- Serve over hot buttered rice.