Chowhound Presents: Table Talk with Yotam Ottolenghi and Helen Goh of Sweet: Desserts from London's Ottolenghi | Ask Your Questions Now ›

slow cooker jewish pot roast

Sign up to save this recipe to your profile
6-8
(0)
Total:
PREVIOUS: Slow Cooker Party Mix NEXT: Crock Pot Roast

Ingredients (8)

  • 1 beef chuck roast (3lb) trimmed of excess fat
  • 1 jar chili sauce (homestyle chili sauce brand - small round bottle)
  • 2 pieces Jewish rye bread w/ caraway seeds
  • 1 bottle of blue moon beer
  • 1 package french onion soup mix
  • carrots ( I like the big ones, and i usually stuff as much as I can in)
  • salt & pepper
  • *you can use other vegetables too, I have used yellow squash, onions, etc...

this is an adaptation from a recipe I had before. it is so delicious and unique! great served with mashed potatoes and a veggie ( I typically serve it with a cranberry kale recipe I have…yum yummy!)

Instructions

  1. 1brown the roast in a little oil.
  2. 2mix the chili sauce, beer, and french onion soup mix
  3. 3place the rye bread slices on the bottom of the slow cooker
  4. 4put the meat on top of the bread and the veggies around the meat. salt and pepper
  5. 5pour sauce mixture on top of the meat and veggies. Cook on high for 6 hours OR if using a dutch oven, pre-heat the oven to 350 and cook covered for 3 1/2 to 4 hours or until the meat is tender.
  6. 6***when the meat is cooked, transfer to a cutting board and thinly slice against the grain. Use the pan juices to create a gravy, by pouring the juice into a blender. Because the juice is hot, only fill the blender halfway and hold onto the lid. Repeat with the remaining juice. The bread makes the gravy thick, so no need to add flour.

Serve with potatoes

Load Comments

Recommended from Chowhound