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Pot Roast Dump

BeefDiner-StyleSlow Cooker
Time :8 hours 15 minutes
Yield :6 servings
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The Scoop

Sometimes, good things come easily, and this is living proof of the theory.
Feel like having a hearty homemade dinner but not feeling like the struggle of spending the entire day in the kitchen? We’ve got your back.
A handful of pantry staples and a chuck roast will save the day: just add everything to the slow cooker, walk away, forget about it for a while, and let dinner handle itself. Sometimes, good things come easily, and this is living proof of the theory.
This is the slow cooker saying, “I’ll take it from here.”  
Hack it:
Use sweet potatoes, carrots, and celery root for a winterish version of the recipe.
Out of barbecue sauce? Use marinara sauce instead.
Want it fancier? Add dried fruit, like plums and apricots, and perhaps a dash of cinnamon, especially if you are making this around Christmas.
Leftovers:
Shred any leftover beef and make a pulled beef sandwich that will taste amazing.
Dice the leftover beef and add it to your favorite red pasta sauce.
Make a wrap! Add vegetables and cheese, and toss any leftovers with the filling.
You can also freeze small portions for an easy future dinner that feels like a gift from your past self.

Ingredients

  • 1 (2-2 1/2-pound) chuck roast
  • 1/2 onion, chopped
  • 1/2 bell pepper, color of your choice, chopped
  • 2 stalks celery, chopped
  • 2 large potatoes, chopped into large chunks
  • 2 cloves garlic, minced or pressed
  • 1/2 cup tomato sauce
  • 1/2 cup barbeque sauce
  • 2 beef bouillon cubes
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 1/2 cup water
  • parsley, optional, to taste, chopped, for garnish

Directions

  • Place the roast in the bottom of a slow cooker.
  • Top the roast with the onion, the bell pepper, the celery, the potatoes, and the garlic.
  • Top the vegetables and the roast with the tomato sauce, the barbeque sauce, the bouillon, the salt, the pepper, the thyme, and the water.
  • Cover and cook on low until the meat is very tender, about 8-10 hours.
  • Serve garnished with the parsley.
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