Main Dish

Oven-Braised Beef Roast

Oven-Braised Beef Roast

As a youngster I was introduced to pot roast and have been hooked ever since!  So when I came across this recipe from Robyn at Add a Pinch as a menu suggestion for St. Patrick’s Day, I couldn’t pass it up.  I changed it up a bit and after braising, tossed it in my crockpot for the day instead of doing the Dutch oven.  Unfortunately, I think my crockpot may have been a tad too big for this recipe and dried it out.

I think what I’m really on the search for though is a crockpot pot roast recipe with a gravy to roast in.  Have a favorite pot roast recipe?  Send it my way, please!

1 Comment

  1. Put a fork in it and see if it starts to shred. Future rerfeence, thaw it out ahead of time, preferably two or three days. That way some of the excess water and blood can drip out instead of ending up in the broth in your cooker. Nothing wrong with pulling that roast out, cooling for a couple of minutes, cutting in half, and throwing it back in. Next time for may want to consider a different cut for the crock, roasts are meant to be roasted!

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