The slow cooker is everyone’s friend. To have a piece of kitchen equipment that you can just dump ingredients in and have a meal ready a few hours later is like a magic trick. One of our favorites to make is Homestyle Pot Roast. Loaded with meat and veggies, it is something you can customize to your tastes and preferences, but offers such warm and soul satisfying flavor that will have you making it at least once a month.
The thing of it is when you make pot roast unless you have a large family what do you do with the leftovers? Do you freeze it for later? Take it for lunch the next day? Homestyle pot roast is better the second day for sure. But what container do you put it in? Reynolds™ Disposable Heat & Eat containers are a new product that you can use to reheat your leftovers in for work the next day. What is cool is that the containers are made out of plant fibers and are a great alternative to plastic. Just a note that these are not long term food storage containers. They are meant as a one time use with no clean up as they are disposable.
Once you have reheated your food in the microwave, you can then use the lid as a sturdy base. I know there are plenty of people who take their food to work and with the Reynolds™ Disposable Heat & Eat Containers you can not have to worry about bringing home a dirty container that winds up being stinky at the end of the day. Pack your homestyle pot roast in the morning then just come home with a full belly.
- 2 Lb Chuck Roast
- 4 celery stalks
- 4 large carrots
- 1 small onion
- 2 large russet potatoes (or 4 smaller red/white potatoes)
- 1 cup beef broth
- 2 garlic cloves
- salt and pepper to taste
- optional additions: tsp dill weed, a bay leaf, sub smoked salt for the added flavor, I have used daikon radish instead of potatoes (they absorb the flavor well)
- Spray 6 qt slow cooker with cooking spray and turn to LOW heat.
- Season the meat with salt and pepper and sear the outside in a hot oiled skillet.
- Chop the veggies and place at the bottom of the slow cooker with the beef broth.
- Mince the garlic and use half of it at the bottom with the veggies with salt and pepper.
- Once seared, lay the meat on top of the veggies and top with the remaining garlic.
- Place the lid on top and let cook for 8-10hrs ( I prefer 10, it does make a difference on the tenderness of the meat).
- In the last hour of cooking, add the diced potatoes and when they are done, the roast is ready.