5 Minute Pot Roast

Pot roast 1Okay, so the 5 minutes is prep time, guys.  You do have to cook it, I’m afraid. I mean, you don’t, if that’s your thing, but then it’s not really a pot roast, then, is it?

(Incidentally, the picture is not of my pot roast.  I take terrible food pics.  But mine looks kinda like that.)

This makes enough for a crowd, especially if you serve it with egg noodles.

5 Minute Pot Roast

  • Difficulty: easy
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A tomatoey, fall-apart pot roast

Credit –

  • 4 lbs chuck roast
  • 1 onion
  • 1 12 oz can tomato paste
  • salt and pepper to taste
  • Trimmed vegetables (carrots, potatoes, radishes) as desired
  1. Roughly chop onion and place in the bottom of crock pot.
  2. Add beef roast. I do not usually brown it, but if you want to brown it first it does add a nice touch. Season with salt and pepper.
  3. Spread tomato paste on top of the roast. Toss in any veggies you want in there.
  4. Cover and turn to high; cook about 8 hours. Before serving, use a fork to pull the meat apart into big pieces, so the gravy can go all through. Serve.

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