This is a recipe my mom always made for me as a child…now, I make it for my family! It is the perfect supper to have on cold winter days. If you like garlic as much as I do, you will love the way it is added into the meat to carry out its delicious flavor. Serve with dinner rolls for dipping and a nice garden salad..it will be wonderful.
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| Start out with a roasting meat of your choice.. you can use chuck, top/ bottom round, or rump. I suggest purchasing 1 lb per 2 servings. I have a 3 lb roast in this photo (keep an eye out at your grocery store these meats are often BOGO). 1 large can of beef broth, olive oil, garlic and salt and pepper. |
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| I use 1 head of garlic in my roast, but have 2 here to show you what it looks like when I prepare it. I peel the outside layers off like so… |
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| And break the cloves apart and peel the outside layer of the cloves off… |
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| Then cut into quarters |
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| With a sharp knife cut slices into the meat (about an inch through) |
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| Fill the holes in the meat with the quarters of garlic on all sides. |
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| Place olive oil in a large pan and heat to medium/high heat. Brown all sides of the roast and season with salt and pepper. This will only cook the meat 1/4 of an inch through, but it adds a delicious flavor! |
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| Place your roast into a Crock Pot (you can also do this on a stove in a large pot). Season with worcestershire sauce. |
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| Pour 1 large can of beef broth over top |
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| Prepare your veggies..I have here potatoes cut in halves, onions cut in quarters and baby carrots. (I also really like cabbage, but my hubby doesn’t, so I spare him ..haha) |
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| Simply place all your veggies on top of the meat, if the broth does not cover everything you may add water. |
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| Cover and cook on high for 6 hours in the Crock Pot. If you are cooking stovetop, place on a medium heat. |
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| When your roast is done the veggies will be tender and the roast will flake apart..Mmmm |
Pot Roast with Garlic
3 lb roast (or larger)
1 large can of beef broth
1 head of garlic
2 Tbsp olive oil
1 onion cut into quarters
2 cups baby carrots
4 potatoes cut in half
1 tsp worcestershire
salt/pepper
water (optional to cover)
Slice small holes in roast and fill with garlic quarters. In a large pan, heat olive oil on med/high heat and brown meat on all sides seasoning with salt and pepper. Place meat in Crock Pot and season with worcestershire sauce, pour beef broth over top. Cut onion into quarters, potatoes into halves, and place all veggies into Crock Pot over top of meat. Add water to cover if needed. Cook on high for 6 hours in crock pot or if using stove top cook on medium.
ENJOY!
~Janelle
