Pot Roast with Homemade Bread

This pot roast cooks in the crock pot all day, the bread bakes in the machine, and when you get home, you've got a delicious dinner ready to go.

Ingredients for the pot roast
5 pound beef pot roast
2 russet potatoes, scrubbed and cut into quarters
1 turnip, peeled and cut into chunks
1 parsnip, peeled and cut into chunks
4 carrots, peeled and sliced
2 stalks of celery, cut into small pieces
1 package of Lipton onion soup mix
1 cup of beef broth or red wine
Whole wheat flour for the bread machine
Yeast

In the morning:
Sear the pot roast on all sides in oil in a heavy dutch oven to seal in the juices.
Place the browned roast in the crock pot and sprinkle the Lipton onion soup mix over it.
Add the vegetables around it.
Pour the broth or wine over it all.
Cover and cook on low for 8 hours.
Set up the bread per your machine's instructions and set to delay bake.

In the evening:
Remove the roast and vegetables to a platter.
Take the bread out of the machine.
Pour the broth from the crock pot into a pan.
Thicken with 2 tablespoons cornstarch and 2 tablespoons water, stirring to make a gravy.
Slice the bread and serve with the pot roast.

Save the leftover pot roast to make:
Beef Roast and Artichoke Pizza
Spicy Fajitas and Chipotle Refried Beans
Stir Fried Rice and Beef


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Photo/kenidala on Flickr