3 June, 2020
Crock Pot Pot Roast
My family was never big on beef, but my in-laws totally are. As a result, over the past several years, I’ve gradually learned how to cook cow, and, with practice, I’ve gotten a bit better. Most of my beef dishes (that aren’t stew or chili, because we know at this point I can make those in my sleep) are kind of… mediocre at best. This one, though. This one’s a keeper.
…Even though I smoked up the entire downstairs browning the meat, but we won’t talk about that…
1, 3 – 4 lb Chuck roast
1 1/2 tbsp Canola oil
1 1/2 cups Beef broth
1/2 cup Red wine (dry, earthy/smoky/leathery if you can — all I had on hand was a nasty cheapo red, though, and it worked just fine until I had to drink it)
1/4 cup Flour
2 tbsp Tomato paste
2 tbsp Worcestershire sauce
6 – 8 Red potatoes, cut into chunks
2 large Carrots, cut into chunks
1 medium Onion, sliced
4 cloves Garlic
1/2 tsp Thyme
1/2 tsp Rosemary
2 Bay leaves
1 1/2 tsp Dried parsley
1/2 tsp Sage
McCormick Hot Shot, to coat
Place a large skillet, cast iron is best, over medium heat and add the canola oil. Sear the roast on all sides, cooking for 3 to 4 minutes per side, including the edges.
Meanwhile, in a medium bowl (this will NOT fit in a 2-cup Pyrex measure — learned that the hard way), whisk together the broth, wine, flour, tomato paste, and Worcestershire sauce.
Place the vegetables in the bottom of the crock pot and season with everything but the Hot Shot. Add the seared roast to the top of the bed of vegetables and coat the top side with Hot Shot (like in the recipe photo). Pour the broth and wine mixture over the top and cook on low for 7 to 8 hours.
When the beef is cooked, remove it from the cooker and place it in a large dish or tray with sides, shred it with a pair of forks. Serve with the vegetables on the side and the wine you used for the sauce (assuming you didn’t make the same mistake I did… in which case, just drink enough of it that the taste doesn’t matter anymore, after you enjoy the meal, of course! 😛 ).