In honor, of the first day, of Fall I thought I'd prepare my first pot roast recipe but without doing all of the work. I thankfully found one using the crockpot. Lol, okay so I just want to say that the crockpot is my best friend. Is that terrible to have a kitchen appliance as your pal? I don't think so.
Anyway, I was very excited to prepare this dish but what I didn't realize is that there's this one step where I had to sear the meat. I not only didn't know how to sear, but it too looked pretty intimidating. However, after doing a google search on how to do it and a little reading, I soon felt confident enough on trying a new way of cooking.
I'm grateful that I didn't let one cooking skill keep me from preparing this dish because it gave me more courage to want to overcome more challenges with cooking. Also, this pot roast is incredibly delicious and full of flavor. This is a recipe you have to try. I know you will make it over and over again. I know I will.
Crockpot "Melt in Your Mouth" Pot Roast
1 chuck roast (mine was two pounds)
1 lb carrots, peeled and cut into medium/large chunks
2 lb baby, red potatoes, cut into halves
1 onion, peeled and cut into medium/large chunks
2 stalks celery, cut into large chunks (optional)
1 C. beef broth
1 Tbs.p flour or cornstarch
1/2 tsp. water
2 Tbsp steak seasoning (I used Adams Reserve Rub All Purpose, House)
1/2 tsp. Smoked paprika
1 tsp. parsley
1 Tbsp. Dried thyme
1 Tbsp. Dried rosemary
1/4-1/2 C. Bragg or Vinegar
1. Combine seasoning mix in a small bowl. Set aside.
Next, coat both sides of meat with olive oil using a basting brush. Using the same basting brush, spread a third of the seasoning mix onto each side. Let the chuck roast sit in the mixture for eight hours to overnight in the refrigerator. Sear both sides of the beef in a large pan over medium-high heat. Cook until all sides are brown, about two- four minutes.
Transfer roast to slow cooker.
2. Place the vegetables a few at a time in a large bowl. Drizzle with a little olive oil to coat vegetables. Pour the remaining seasoning mix. Gradually add the vegetables to the same pan that was used to cook the meat. Sauté for about five minutes - stirring occasionally. Then put the vegetables on top of the roast into your crockpot. Pour in the beef broth. Cover with lid. Cook on low for eight hours or on high for six hours.
3. Next using a turkey baster, retrieve a maximum of the cooking juices from the crockpot. Move the juices into a small saucepan and bring to a simmer over medium heat on the stove. Whisk together the flour with the water. Blend into the pan juices while whisking. Bring back to a simmer until thickened. Taste and adjust seasoning as needed.
Source Cocinando Con Alena
Published by Court's Cooking Blog