Thursday, February 26
Traditional Pot Roast
Making a traditional pot roast is one of the easiest things to do. The trick behind a great roast is keeping it simple while creating full flavors. It is easy to over complicate the process turning this great dish into a sudo-stew or loosing the meat beneath too many vegetables. Here is an easy to make, full of flavor pot roast which will help you clean off your plate.
Full time 4 1/2-6 1/2 hours
2-2 1/2 lb. beef roast
2 large white potatoes, cleaned and diced into 1/2" pieces
1 large red onion, diced into 1/2" pieces
1 pint whole baby belle (or white) mushrooms, cleaned
2 cups baby carrots
1 cup chicken stock
1/2 cup red wine (or more stock)
1 packet homemade onion soup mix (or store bought)
1 tsp ground black pepper
1 tsp salt
Place roast in slow cooker.
Cover with onion soup mix.
Gently tuck potato pieces around the outside.
Top potatoes with onions.
Top roast with mushrooms.
Top everything with carrots.
Add in stock and wine.
Season across the top with salt and pepper.
Cover and cook on high for 4 hours, low for 6 hours, or my preferred way cook on high for an hour and then drop to low for 4.
Carefully remove lid to avoid steam.
Using a slotted spoon move vegetables to a side bowl.
Carefully lift roast out of pot and place on cutting board.
Cut into 4 equal portions.
Serve a portion of meat with a healthy scoop (or two) of vegetables.
Ladle reserve liquid over roast and vegetables.