Wednesday, August 18, 2010
Slow Cooker Pot Roast
You can make this in the oven or in a slow cooker (Crock pot? Slow cooker? Po-tay-toe? Po-tah-toe?). If I'm making this on the weekend, I'll do it in the oven, but if it's a weekday dinner then it goes in the slow cooker, which is a heck of a lot safer than leaving your oven on all day.
Next, heat some olive oil in a large pot, over medium-high heat. Theoretically you could use a frying pan, too, as long as it was large enough to hold your whole roast, but it's a little safer to use a pot. And if you're doing your pot roast in the oven, you can use the same pot, as long as it's oven-safe.
All those dark bits are nubbins of meaty goodness.
My cranberries look a little furry here--but it's just a coating of ice from the freezer, I promise!
Every time I spell Worchestershire, I think of Shrek 3, when Donkey says, "Wor-chester-shy-ree. Sounds fancy!"
Turn the slow cooker on. If you're planning on being gone for less than 8 hours, I'd choose the high setting. If you're gone for more than that, low should be sufficient.
My husband likes the leftovers to be made into beef commercials. I combine 1/2 c. butter with 1/2 c. flour and make a simple roux. Once the flour has cooked, I add in a cup or two of the cooking liquid from the pot roast, as well as a box of beef broth. Then I make a sandwich with lightly toasted bread and the leftover pot roast meat, and then pour the gravy over all of it.
Recipe: Slow Cooker Pot Roast
1 roast (arm, shoulder, pot roast, etc.) Size not really an issue, as long as it fits in your crock pot!
3/4 c. flour
salt and pepper, to taste
1 lb. small potatoes
1 lb. mushrooms, halved or quartered depending on size
4 carrots, cut into thirds
3 celery stalks, cut into thirds
1/2 onion, cut into chunks
3 garlic cloves
1 shallot, sliced thinly
1/2 c. cranberries
2 bay leaves
1 heaping tbsp. tomato paste
beef boullion cube
salt and pepper to taste
1/2 tsp. dried thyme
1/2 tsp. dried rosemary
1 can beef, chicken, or vegetable stock
1/2 bottle hard cider (or 6 oz. beer or wine)
several large dashes of Worchestershire sauce
1 tbsp. butter
Salt and pepper pot roast. Coat in seasoned flour, and shake off excess.
Sear pot roast in olive oil on the stove over medium-high heat until all sides are browned. Let pot roast rest on a plate.
Saute vegetables in the same pot you seared the meat until all the browned bits from the roast are coating the vegetables.
Pick out onions, carrots, garlic, and celery and spread on the bottom of the crock pot. Add bay leaves, tomato paste, boullion cube, cranberries, and salt and pepper.
Put meat in the crock pot. Season with the herbs and spread the remaining vegetables around the meat.
Pour in broth, cider, and Worchestershire. Top with butter.
Turn your crock pot on high if cooking for less than 8 hours; low is sufficient if you plan on letting it cook for more than 8 hours. Pot roast is ready when the meat pulls apart easily with a fork and the potatoes are cooked all the way through.
P.S. This will be a light week for Kim Chee Casserole--we're going on a long vacation this weekend. But I'll be back, I promise! And I'll have more fun and easy recipes when I return!