Pot Roast Recipe
Who doesn’t love a good All American pot roast? This classic meal takes me back to being a kid in snowy Pennsylvania, when I would come inside from being out playing in the snow and the fragrance of Mom’s pot roast would send my olfactory sensors into overdrive. So, I’m sharing my recipe (the Weight Watchers version) with you in the hopes that you’ll savor it the same way I have. This method of cooking an inexpensive cut of meat makes it so tender that this recipe will always be one of my favorite meals. And the best part is that it’s assembled very quickly, in 15 minutes or less, and then requires no more attention until it is done! Woo hoo!
- 3 1/2 pounds sirloin tip roast, trimmed
- 1/4 cup flour
- 2 teaspoons salt
- 1/8 teaspoon pepper
- 3 carrots, peeled and sliced
- 3 potatoes — peeled and quartered
- 2 Small onions – sliced
- 1 Stalk celery — cut in 2″ pieces
- 1 2 oz jar mushrooms – drained or 1/4 cup mushroom gravy
- 3 tablespoons flour
- 1/4 cup water
- Trim all excess fat from roast
- brown and drain if using chuck or another highly marbled cut.
- Combine 1/4 cup flour, the salt and pepper. Coat meat with the flour mixture.
- Place all vegetables except mushrooms in Crock-Pot and top with roast (cut roast in half, if necessary, to fit easily).
- Spread mushrooms evenly over top of roast. Cover and cook on Low for 10 to 12 hours.
- If desired, turn to High during last hour to soften vegetables and make a gravy.
- To thicken gravy, make a smooth paste of the 3 tablespoons flour and the water and stir into Crock-Pot.
- Season to taste before serving.
- Serves 4 to 6.
Cooking time (duration): 30
Diet (other): Low calorie
Number of servings (yield): 4
Meal type: dinner
Culinary tradition: USA (General)
Weight Watchers Points Value = 7 (WW Points)