Description
This is my own recipe. We love our roast in a tomato base. My family likes to serve the gravy over rice. Sometimes i leave out the potatoes or carrots—it all depends on what i have on hand.
Ingredients
- Pot Roast
- Rotel Tomatoes
- Soup Mix
- Bay Leaves
- Dried Parsley
- Garlic Cloves
- Salt
- Fresh Ground Pepper
- Flour
- Water
- Carrots
- Potatoes
- Celery
- Olive Oil
Instructions
- Peel the garlic and cut in half
- Cut slits all around the roast and stuff the garlic into the slits
- Lightly salt and pepper the roast then roll in flour
- Heat 1 / 4 cup of olive oil in a large pot and brown roast on all sides
- Once the roast is browned set aside
- Place all the vegetables in the bottom of the crock pot
- Set roast on top
- In large bowl, combine canned tomatoes, soup mix, bay leaves, parsley, and 1 / 2 cup of water
- Mix well and pour over roast
- Cover and cook on high for 6 hours or until done
- Remove roast and veggies
- Pour roast juices into a pot and thicken for gravy
- Serve over rice or potatoes