A simple enough roast, brought to life by the addition of one fresh herb – rosemary.
Rosemary is an incredibly beautiful, fragrant herb that adds a lovely touch to any stew or roast and certainly does it’s job well in this recipe. In a pinch, if you only have the dried stuff, add between 2-3 TBS and you will be on your way to a great and easy roast!
As roast beef is one of my husband’s favorite meals, I am always looking for a little variation on our usual, and this one certainly pleased all our palates. Feel free to add any extra veggies you might like – I often like to add in fresh peas in the last half hour of cooking for a little greenery. This also makes for great leftovers as the sauce maintains it’s bright flavors during re-heating – this is certain to make your spouse’s co-workers jealous at lunch time!
- 4-5 lb boneless chuck roast, trimmed of as much fat as possible and patted dry
- 3 medium onion, sliced (coarsely or thinly is entirely up to you!)
- 2 C sliced carrots
- 8-12 new potatoes peeled and quartered or 4-6 larger baking potatoes, cut into even bite-size pieces
- 1/2 C ketchup
- 1/4 C red wine vinegar
- 2 TBS Worcestershire sauce
- 1 tsp salt
- 1/4 tsp black pepper
- 4 sprigs of fresh rosemary, stemmed
- 1 bay leaf (optional)
- 1 C frozen peas (optional)
- 1/2 C boiling water
Put the roast into the slow cooker. Add the onions, carrots and potatoes.
In a small saucepan, bring the 1/2 C of water to a boil. As soon as it has reached a boil, turn it off and add the ketchup, vinegar, Worcestershire, salt, pepper and rosemary to it, stirring until thoroughly combined.
Pour the sauce over the meat and veggies, add the bay leaf then cover and cook on LOW for 8-10 HOURS.
In the last half hour of the cook time, add the peas, if using and stir all the veggies around to coat in the sauce.
Remove the roast, slice and serve with the veggies and pan juices poured on top.