Friday, November 25, 2016

Tired of Turkey? Post-Thanksgiving Pot Roast!

Missy Tippens


I hope you all had a wonderful holiday full of love, friends, family and good food. And if you're shopping today  (I never do!), then you can ignore this and enjoy a good meal at the food court or drive-through. :)

But if you're home and sick of turkey, then give this a try. You can pop it in the slow cooker and enjoy another day with family.

Pot Roast and Greens

Chuck Roast
Fresh beets (mine are golden beets)
Small red/new potatoes
Greens of choice (I used red chard)
1 large onion (I always use sweet onions, preferably Vidalia)
1 bottle of beer (optional)


You can use a Dutch oven if you'd like. I'm so excited that I finally bought one last week!! Here's my pretty blue pot. I didn't use it for the pot roast but have already made spaghetti sauce in it. LOVE IT!

Okay, so back to the pot roast. I use one of the Reynold's slow cooker liners. They're fantastic for clean up!

Cut the onion in quarters or eighths. Lay in the bottom of the slow cooker (set on high).

Sprinkle the roast generously with salt and pepper. In a skillet, brown the roast on all sides for about 2 minutes each side (including the edges).

Put the roast on top of the onions in the slow cooker. Pour the bottle of beer over it. Put on the lid and let it cook for a few hours hours. Once it starts getting tender, turn down to low.

About 45 minutes to an hour before the meat is done, peel and cut the beets into chunks. Add to the cooker. Cut the potatoes in half and add them as well. If they were really small, I left the potatoes whole.


Wash and dry the greens. Cut out the stems and veins (although you can chop them and use them if you like to eat that part).



Stack the greens and roll them. Then slice them into ribbons.


About ten minutes before dinnertime, add the greens to the top of the cooker, piled on top of the meat. Put the lid back on and allow them to wilt.


When it's time to eat, stir the greens into the broth, pull apart the meat, and serve! Such an easy meal in one pot!


My plating never looks nice, so I hardly ever include those photos. However, I decided to on this one. Enjoy!




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6 comments:

  1. I just have to say I love the color of that pot!

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    1. Thanks, Virginia! I love the color, too. :)

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  2. Missy, pot roast is so amazingly wonderful! Love one-dish meals... Thanks for posting this. I'd probably do greens separate (or not at all because who needs another pot? For that matter, who needs greens when there are Snickers in the house? No need to answer that!) :)

    But pot roast, with or without greens, this recipe looks marvelous!

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    1. LOL! Snickers or greens. Tough decision. ;)

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  3. Missy, I'm laughing at myself here. I looked at the picture of your pretty pot as I was reading your ingredients. I saw the spaghetti sauce packet and was wondering about mixing spaghetti sauce with beets and potatoes. I figured you'd found some new cool sauce idea!

    Love your new pot. My Dutch ovens are my favorites.

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    1. Mary Cate, I'm sorry it was so confusing! LOL Yeah, that would've been an odd combo. :)

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