Customers have been asking for a written copy of my pot roast recipe, so here it is!  Please don’t be intimidated by the length of this recipe.   I’ve added a lot of detail because I’m more of an artistic cook…I go by feel and taste, I experiment, and only follow a couple rules.    The only real rules are: Cook with at least an inch of water at the bottom of the pot.  Cook after it gets “done” until it falls apart with a fork. Enjoy!
-Martha McFarland
Hawkeye Buffalo Ranch

Roll the roast in flour, garlic and onion powder and sear all sides in a frying pan before cooking. (This is totally optional. I never do it anymore because I’m lazy and my roasts are still legendary, but doing this seals in the juices and browning gives it just a little more roasted flavor.)
Cook roast on low for 8-12 hours with 1- 2 inches of water in the crock pot. (More if your crock pot loses moisture through steam, less if it’s sealed.) Sprinkle about a tsp of garlic and onion powder on the meat if you didn’t sear it in the pan.     Wait to add salt.   Do not add onions, carrots, or potatoes.  They will overcook and burn or disintegrate if you add them at this point.  Wait to add the rest of the ingredients until 4-5 hours before you serve the roast.  At that time, add:
1 tbsp olive oil
1 cup diced tomatoes
¾ cup beef broth
2 shakes of Worcestershire sauce
¼ cup red wine
¼ cup flat parsley
2 tbsp corn starch (mix with water in a small bowl to remove any lumps, then add)
2 tbsp tomato paste
1 bay leaf
2 cup onions
4 garlic cloves
Carrots (optional)
1 tsp thyme or rosemary.  I love adding ground cumin & oregano too.
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

How to cook the perfect roast: