Katynka's Famous Pot Roast
 "If you unwrap the package in such a way that the meat falls
right into the crockpot, you never have to touch it!"
~ Katynka
Our friend Katynka is a creative cook whose recipes are
fast and easy (although she's really not that kind of girl herself). Her
specialty is stir-fry, but this recipe for pot roast (actually from her mom) is a favorite
with Marty and me. Katynka uses her crock pot for this one, but I use a dutch oven. I'll
give directions for both methods.
Ingredients:
- 2 - 3 lb. beef roast or stew beef (can be frozen if using
crock pot)
- 1 bottle beer (can use water with balsamic vinegar or other
liquid)
- Optional - 2 tablespoons vegetable oil, flour, salt, pepper
- Optional - onions, potatoes, carrots, celery, mushrooms
(cleaned and cut up)
Method
- Crock pot: Put frozen or thawed roast in
crock pot and pour in beer or other liquid. Season with salt, pepper, herbs if desired.
Toss in vegetables if desired. Cook on low 8 hours or more. Add more liquid of beer
evaporates. Serve.
- Oven: Preheat oven to 325 F. Heat oil in
dutch oven or large oven-safe pot on stove. Mix flour, salt, and pepper on plate and coat
roast in mixture. Brown roast in oil on all sides. Pour beer or other liquid in pan and
cover, place in oven. Bake 3-4 hours, adding more liquid if necessary. Add vegetables for
last hour, if desired.
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