Sassy Pot Roast

I don't know what it's like where you live, but where I live, it is still winter. It is frustrating, yes, to still have inches of the snow on the ground and the promise of more on the way, but it does give me an opportunity to make more winter-ish food, like this delicious pot roast.

Until now, I've only made pot roast one way. I really like it that way, but when I saw this recipe, I knew I would have to try this version. And I love it! In addition to serving it straight up for dinner, come back and see how it can be turned into leftovers that don't resemble the original.

Just like the "other" pot roast version, this one gets cooked in the crock pot. After a long day at work, or anywhere else, it's so delightful to come into the house and realize, from the amazing smells, that dinner is already cooked. Invest a few minutes in the morning and it will pay dividends in the evening.

Start by searing the roast. Heat a large skillet or dutch oven over medium high heat and add the olive oil. Sprinkle the roast with salt and pepper and then place it in the pan.

Let it sizzle and cook for 2-3 minutes, then flip it over to sear the other side. You'll know it's ready to flip when it releases easily from the pan.

Cook it on this side for 2-3 minutes then transfer the roast to the crock pot. Top the roast with the chopped onion.

In a large measuring cup, combine the tomato sauce, water, lemon juice, vinegar,

ketchup,

brown sugar

Worcestershire sauce,

mustard and paprika.

Whisk it to mix it up well. Top the roast with this mixture

and then cook on low for 8-10 hours or until the roast is tender.

Remove the roast from the crock pot

and shred it or slice it. Serve it with some of the sauce in the crock pot, if you like.

One year ago: Peanut Butter and Jelly Crepes
Two years ago: Cherry Coffee Cake
Three years ago: Shrimp Melts
Four years ago: Breakfast Couscous

Get more great stuff at Hearth and Soul, Cast Party Wednesday, Whatcha Whipped Up, What's Cooking, Wednesday Extravaganza, Wicked Good Wednesday, What's Cooking Wednesday (#2), Full Plate Thursday, Thursday's Treasures, Foodie Friday, Food on Fridays, Foodtastic Friday, Foodie Friday (#2).

Sassy Pot Roast

1 - 2 pound boneless beef chuck roast
1/2 tsp. salt
1/2 tsp. pepper
2 tsp. olive oil
1 large onion, chopped
1 - 8 ounce can tomato sauce
1/4 cup water
1/4 cup lemon juice
1/4 cup cider vinegar
1/4 cup ketchup
2 Tbsp. brown sugar
1 Tbsp. Worcestershire sauce
1/2 tsp. ground mustard
1/2 tsp. paprika

Sprinkle beef with salt and pepper. In a large skillet or dutch oven, brown beef in oil on all sides; drain. Transfer to a slow cooker. Top with onion. Combine the remaining ingredients and pour over meat. Cover and cook on low for 8-10 hours or until meat is tender. Remove meat and shred or slice. Serve with pan juices if desired.

Recipe Source: Taste of Home

I don't know what it's like where you live, but where I live, it is still winter. It is frustrating, yes, to still have inches of the snow on the ground and the promise of more on the way, but it does give me an opportunity to make more winter-ish food, like this delicious pot roast.

Until now, I've only made pot roast one way. I really like it that way, but when I saw this recipe, I knew I would have to try this version. And I love it! In addition to serving it straight up for dinner, come back and see how it can be turned into leftovers that don't resemble the original.

Just like the "other" pot roast version, this one gets cooked in the crock pot. After a long day at work, or anywhere else, it's so delightful to come into the house and realize, from the amazing smells, that dinner is already cooked. Invest a few minutes in the morning and it will pay dividends in the evening.

Start by searing the roast. Heat a large skillet or dutch oven over medium high heat and add the olive oil. Sprinkle the roast with salt and pepper and then place it in the pan.

Let it sizzle and cook for 2-3 minutes, then flip it over to sear the other side. You'll know it's ready to flip when it releases easily from the pan.

Cook it on this side for 2-3 minutes then transfer the roast to the crock pot. Top the roast with the chopped onion.

In a large measuring cup, combine the tomato sauce, water, lemon juice, vinegar,

ketchup,

brown sugar

Worcestershire sauce,

mustard and paprika.

Whisk it to mix it up well. Top the roast with this mixture

and then cook on low for 8-10 hours or until the roast is tender.

Remove the roast from the crock pot

and shred it or slice it. Serve it with some of the sauce in the crock pot, if you like.

One year ago: Peanut Butter and Jelly Crepes
Two years ago: Cherry Coffee Cake
Three years ago: Shrimp Melts
Four years ago: Breakfast Couscous

Get more great stuff at Hearth and Soul, Cast Party Wednesday, Whatcha Whipped Up, What's Cooking, Wednesday Extravaganza, Wicked Good Wednesday, What's Cooking Wednesday (#2), Full Plate Thursday, Thursday's Treasures, Foodie Friday, Food on Fridays, Foodtastic Friday, Foodie Friday (#2).

Sassy Pot Roast

1 - 2 pound boneless beef chuck roast
1/2 tsp. salt
1/2 tsp. pepper
2 tsp. olive oil
1 large onion, chopped
1 - 8 ounce can tomato sauce
1/4 cup water
1/4 cup lemon juice
1/4 cup cider vinegar
1/4 cup ketchup
2 Tbsp. brown sugar
1 Tbsp. Worcestershire sauce
1/2 tsp. ground mustard
1/2 tsp. paprika

Sprinkle beef with salt and pepper. In a large skillet or dutch oven, brown beef in oil on all sides; drain. Transfer to a slow cooker. Top with onion. Combine the remaining ingredients and pour over meat. Cover and cook on low for 8-10 hours or until meat is tender. Remove meat and shred or slice. Serve with pan juices if desired.

Recipe Source: Taste of Home