Slow-Cooker Pot Roast, 5 Ways
Yankee Pot Roast
Stroganoff-Style Pot Roast
Replace carrots, potatoes and celery with 3 cups sliced mushrooms, and tomato paste with 1 tablespoon mustard. Eliminate Worcestershire sauce. Stir 1/2 cup sour cream and 2 tablespoons parsley into sauce. Cut roast into 2-inch pieces. Serve with cooked egg noodles and peas.
Try a Mexican spin by subbing 1 chopped green pepper for carrots, potatoes and celery; add 1 can (14 1/2 ounces) fire-roasted diced tomatoes in place of broth and tomato paste. Eliminate thyme and Worcestershire sauce; add 1 teaspoon each ancho chile powder, cumin and dried oregano. Shred beef into sauce and stir in a 10-ounce package thawed frozen corn and 2 tablespoons chopped cilantro. Serve with corn tortillas.
Switch out carrots, potatoes and celery with 2 cups sliced mushrooms and 2 sliced scallions. Substitute 1 1/2 cups brewed coffee and 2 teaspoons liquid smoke for broth and tomato paste. Use chili powder in place of thyme and eliminate Worcestershire sauce. Serve with cooked rice and a green vegetable.
Eliminate carrots, potatoes and celery; reduce broth to 1/2 cup and add 1/2 cup distilled white vinegar. In place of tomato paste and Worcestershire add 3 tablespoons sugar. Serve with mashed potatoes and red cabbage.
Originally published in the November 29th, 2011, issue of Family Circle magazine.