Simple Pot Roast

I made pot roast last night for Jeremy and myself, I found the recipe online, but changed it a bit, especially since I was only making it for 2 (I Still made way too much)

Ingredients:

• 2 lbs boneless chuck roast (original recipe called for 3-4 lb. make as needed)
• 3 medium russet potatoes chopped (cleaned and skinned--you can leaves skins on if you prefer)
• 3 medium carrots chopped
• 1 large onion chopped
• 1 -32oz box beef broth (reduced sodium--healthier)
• 1 tbsp honey
• 1/4 cup balsamic vinegar
• 1- 6oz can tomato paste
• 2 tsp. paprika
• 3 tsp. allspice
• 1 tbsp rosemary (recipe called for 2-3 springs fresh rosemary-- but Im not a huge fan of rosemary, so I just used about 1 tbsp. dried rosemary)
• salt and pepper for taste

Now, to put it all together:

• Chop up all your veggies

• pour the beef broth, tomato paste, honey, balsamic vinegar, paprika, allspice, salt and pepper in the crock pot, and stir until incorporated

• once all mixed, pour in half of the vegetables
• next place the meat and then top with the rest of the veggies
• make sure the meat is completely submerged in the broth
• top with rosemary

• Now, just cover the crock pot and set on low for 8 hours or high for 6 hours
• If you are home while it's cooking....give it a good stir every now and then....if not, it will be fine.
• Right before you serve, pull the meat out and slice it up
• It's ready to serve. (I placed the meat in the center of a platter, surrounded it with the veggies and then poured some of the broth over it)

I served mine with some bread, but you really don't need anything else!

ENJOY! We did....and Jeremy took it for lunch, reheats well--- the meat would be good for a sandwich!

Source: Crepes of Wrath