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Some so-called quick and easy crockpot recipes use too many ingredients, have too many steps, and take too long to prepare to really qualify as "quick and easy."

This recipe really is very simple and can be put together in less than 5 minutes.

Jackpot Crockpot Pot Roast

In the bottom of your crockpot, put 2 celery ribs chopped in thirds, one large onion quartered, 5 carrots scraped and cut into 4 inch lengths. On top of your vegetables, place a 3 to 4 pound round steak or bottom round roast. Salt and pepper the meat. Add 3/4 cup of beef stock or 3/4 cup water and a beef bouillon cube to your crockpot. Set it on low and off you go with 6-8 hours to do what you want while your dinner cooks.

When tender, 8 hours on low (or about 4-5 hours on high) depending upon your crockpot, remove beef and let rest. Whisk 2 tablespoons of flour with 1/4 cup of water until smooth and add into the pot juices.

Keep the top off the crockpot so that the juices bubble and thicken into a lush gravy.

Slice the pot roast against the grain and serve with the gravy.

We love mashed potatoes with this meal, but my sister loves egg noodles which are quicker to make. You can remove the carrots from the pot and place in a bowl if you wish, but we like them floating in the gravy. The onions and celery seem to disappear into the juices.

For darker juices you can add Gravy Master or a tablespoon of soy sauce or 1/4 cup of red wine.

You can also use this same recipe to make a delicious beef stew.

Crockpot Beef Stew

Follow the recipe above only cut your vegetables and meat, into large bite size pieces. Add in 4 large potatoes cut into hearty chunks or use red potatoes with skins - 12 or more - cut in half if too large.

You can add turnip cubes, mushrooms, or parsnips if you wish.

Cook as you did the pot roast, and when tender, make the flour /water paste and add it to the pot. If you want, you can add frozen peas which will cook quickly in the juices.

This stew and the pot roast goes well with a green salad, crusty bread and a glass of red wine. Enjoy!

Learn more about this author, Tierney O'Hara.
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