It had been a while since we'd last had pot roast, and I was craving it. But having a day job means it's sometimes difficult to get everything together that early in the morning. So I came up with this recipe that's mostly made-ahead. All you have to do is a little prep the night before, and then throw everything in the crock pot before you leave for the day.
Then I added some garlic cloves, dried thyme, and a bay leaf.
I threw them all in a plastic container, since my crock pot insert barely fits in the fridge.
And there's your night-before prep, all done!
You could use fresh mushrooms, too. I just liked the idea of using dried food in a long-cooking meal. And the dried mushrooms I used were a blend--I believe there were portabella, oyster, morel, and a couple other kinds. Something kind of neat and different.
If you remembered to plug the crock pot in, you'll come home to a perfectly-cooked pot roast! It should be moist from the liquid, with a slight beer-y taste. The earthiness of the mushrooms should be detectable, and the onions will have melted into the flavorful sauce. And all for 10 minutes of effort!
Recipe: Night Before Pot Roast
1 onion, thinly sliced
3 garlic cloves
1 tsp. dried thyme
1 bay leaf
3 large carrots, cut into large pieces
1 oz. dried mushrooms
1 3-4 lb. chuck roast
1 bottle beer
1 can beef broth
1 tbsp. Worcestershire sauce
salt and pepper, to taste
Combine all ingredients in a large crock pot. Cook for 5-6 hours on high or on low for any amount of time over that. Serve and enjoy!