Shelly's Recipe

SUMMER POT ROAST WITH CARROTS AND PEAS - Crock pot

Category: Roasts/Tenderloin - Beef

3 1/2 lb boneless chuck shoulder pot roast
1 (10 1/2 oz) can beef broth
1/4 cup firmly packed light brown sugar
2 tbsp lemon juice
1 tbsp prepared horseradish
1/2 tsp salt
1 tsp freshly-ground black pepper
2 garlic cloves pressed
1/4 cup bourbon (optional)
1 (16 oz) pkg baby carrots
1/2 cup frozen green peas
2 tbsp cornstarch
2 tbsp water

Place roast in an electric crock pot. Combine broth, next 6 ingredients, and, if desired, bourbon; pour over roast. Cook, covered, on HIGH 3 1/2 hours.

Add baby carrots, and cook 1 hour or until beef is tender. Remove roast and 2 cups drippings. Stir green peas into carrots and remaining hot drippings, and let stand.

Combine cornstarch and water in a small saucepan; stir in reserved 2 cups drippings. Bring to a boil over medium heat, stirring constantly; boil 1 minute.

Slice half of roast. Remove carrots and peas with a slotted spoon. Serve with gravy. Reserve remaining roast and 1/2 cup remaining drippings for Barbecue Beef Sandwiches.

For Barbecue Beef Sandwiches: Shred reserved pot roast. Combine shredded roast, reserved 1/2 cup drippings, and 1 1/2 cups barbecue sauce in a small saucepan; cook until thoroughly heated. Serve on hamburger buns with coleslaw and baked beans, if desired. (Makes 4 servings)