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Here is another one from my mom’s recipe box that brings back warm memories and is one delicious meal. Either with roasted vegetables for dinner, or as a pulled beef sandwich with juice for dipping. Game Day is near and this Slow Cooker Guest Pot Roast is perfect sandwich snacking!
Mom’s Slow Cooker Guest Pot Roast is another one I grew up with loving. It creates a wonderful aroma and the sauce is made from a variety of different items found in the pantry. I serve this with roasted red potatoes and onions. I have used different cuts of beef for this too, from Top Round to Blade Bone to Chuck Roast.
When making the marinade I like to whisk this to emulsify the sauce/marinade. It creates a thick consistency to coat the meat and penetrate for maximum flavor.
While this is almost a one pot meal, it needs a good pan sear first to get that beef all browned and crispy. The caramelization is required – at least to me. I think the browned edges of the meat add a great texture, flavor and is required when making any sort of “pulled” beef or pork dish.
This is fantastic as a lunch or party food. Simple pull apart while in the slow cooker and allow it to sit in the marinade sauce.
I don’t know what it is that makes this so good, but the combination of marinade ingredients like the fresh rosemary, soy sauce, mustard and that always-a-tongue-twister, Worcestershire sauce, is delectable. The beef has cooked down where the muscle fibers have exhausted themselves and melted away leaving beautifully tender and succulent meat.
And the aroma, hold me back! It’s a fond memory that I hope you enjoy as much as I do.
Just load up a toasted ciabatta roll and fill it up for one tasty sandwich. Dip it in the reserved sauce the beef simmered in and you are set. Game On!
Mom's Guest Pot Roast Recipe
- In a small bowl add the vinegar, oil, ketchup, soy sauce, Worcestershire sauce, rosemary, garlic, mustard and salt. Whisk to mix thoroughly and pour over meat. Cover and marinate for at least 1 hour or refrigerate overnight (best).
- Stove Top: Remove meat from marinade. Add tablespoon of olive oil to a deep skillet or Dutch oven over high heat and sear meat on both sides. Pour marinade over and cover tightly with a lid. Bring just to a simmer on the stovetop over medium-high heat. Simmer on low for 2 hours. Add carrots, celery, onion and potatoes. Pour enough beef broth just to cover. Cook an additional 1 1/2 hours covered (2 hours for a 4 lb roast) or until the roast and potatoes are fork-tender. Remove meat to platter and carve. Skim fat from sauce and spoon over meat and vegetables.
- Slow Cooker: Remove beef from marinade and reserve marinade. Add tablespoon of olive oil to a deep skillet or Dutch oven over high heat and sear meat on both sides. Spray inside of slow cooker with cooking spray. Add pan seared beef and reserved marinade, carrots, celery, onion and potatoes. Pour enough beef broth just to cover. Cook for 4 hours on High or 6 hours on Low. Remove meat to platter and carve. Skim fat from sauce and spoon over meat and vegetables.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.