Harvest Pot Roast

By Thom7747

At any time of the year an old fashioned pot roast is welcome around my house. I always choose the meat carefully. Sometimes, I cook it in a crockpot and sometimes slowly on top of the stove. Into the pot goes whatever hearty and sturdy vegetables I find at the market, but always, onions and carrots. Adapted from Your Organic Kitchen, Rodale 2000

Ingredients

• 1 large onion, cut into thick slices
• 2 carrots, cut into 1" pieces
• 3 beets, cut into 1" pieces
• 12 ounces mushrooms (wild or domestic), cut into pieces
• 4 garlic cloves, minced
• 1 can (14 1/2 ounces) tomatoes
• 2 tablespoons Dijon mustard
• 2 tablespoons Worcestershire Sauce
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup red wine (optional)
• 1 chuck roast (2 1/2 -3 pounds)
• 1 cup ketchup

Details

Servings 8
Adapted from organicitsworthit.org

Preparation

Step 1

Place the onions, carrots, beets, mushrooms, garlic tomatoes, mustard, Worcestershire sauce, salt and pepper and wine if you choose in the bottom of the crockpot or a heavy stewing pot and mix well. Place the meat on top. Spread the remaining ketchup on top of the meat.

In a crockpot, cook on low for at least 8-10 hours. Over the stove, over very low heat, adding extra water when necessary cook for 4 to 6 hours or until the meat is fall off the bone tender.