As a kid, I didn't much care for pot roast.
As any good mother would do, Mamster always put some on my plate anyway, but it didn't always end up in my stomach.
I definitely used the furtive spit-into-napkin technique, and I'm pretty sure there was a time when I kept the meat in my cheeks until I was well away from the table and could spit it out. Mammy may have to be consulted to confirm that one, though. Maybe I was just saving it for a snack to have later.
While I still don't love the roast part of pot roast, I do (and did, even back then)(all those many, many, many years ago) love the veggies that are cooked in the broth with the meat. Carrots, potatoes, and onions are at their level best when they've been softened and infused with the flavors from a cooked hunk of beef.*
*Because of this, I've concluded that my distaste for pot roast comes not from its flavor, but from its texture. I think having to chew one mouthful for so long is a bit off-putting to me, but as they say, different strokes for different folks.
One pot roast can feed many mouths, but some argue that it tastes even better upon reheating, so don't fret about leftovers. (I never do.) People sometimes thicken the broth from a pot roast to make a gravy, but my preference is to ladle the veggies and liquid over a huge hunk of crusty bread or even a thick slice of toasted sandwich bread--I can always get behind a little sopping action. This is another slow cooker recipe, which means that I do the work in the morning and enjoy the rewards that evening, and that's always a good thing.
Crock-Pot Pot Roast
Based on this recipe
- 2 to 3 pounds beef chuck roast
- 1 large onion, peeled and sliced into chunks
- 1-2 sweet potatoes, peeled and cut into chunks
- 3-4 white potatoes, peeled and cut into chunks
- 1 cup baby carrots
- 2 cups beef stock
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup
- 2 teaspoons balsamic vinegar
- Salt, freshly ground black pepper, garlic powder, and dried oregano, to taste
Pat the beef dry with paper towels and season generously with salt, pepper, garlic powder, and oregano.
Set a large Dutch oven or heavy skillet over medium-high to high heat.
Add a bit of olive oil and the beef, searing both sides until golden brown, about 5 minutes per side, and transfer the meat to the bowl of the slow cooker.
Add the onions, sweet potatoes, white potatoes, and carrots to the slow cooker, scattering the pieces around the meat.
In a separate bowl, whisk the beef stock, mustard, balsamic vinegar, and maple syrup until combined.
Pour the liquid mixture over the roast. Close the lid and cook on LOW heat until the meat falls apart and is meltingly tender, about 8 hours.
You can eat it like this and sop up that broth with some crusty bread. Alternatively, you can pour the cooking liquids into large saucepan, bring to a boil, and cook until the gravy is reduced to desired thickness.
My fellas (and just one of Marleau's ears) join me in wishing a properly sweet and spooky Halloween to all!