Just reading the title of this makes my mind go right to a delicious and great-tasting pot roast, and it brings back memories of lovely meals enjoyed as a child. This recipe below will take a while to prepare, yet most of that time will be spent slow cooking in a crock pot after you’ve gotten the ingredients ready to go.
If you have a large family this will make enough to feed everyone and no one should go hungry. If you have a small family or perhaps are just cooking for yourself you can have a lot of mouth-watering leftovers to eat in the next day or two and you can also freeze some as well. The recipe I am about to introduce you to is designed to feed six people so you can adjust the ingredients if you need to.
Ingredients you will need:
1. One six-pound boneless beef chuck roast that is tied. This cut of beef will turn out great but some other ones can end up very dry.
2. You can also buy two three pound roasts instead if you so desire.
3. ½ teaspoon of salt.
4. ½ teaspoon of pepper.
5. 4 teaspoons of olive oil.
6. 2-3 medium sized onions-chopped.
7. 1 large celery stalk-chopped.
8. 5 medium sized carrots-chopped.
9. 5-6 minced garlic cloves.
10. 1 cup of your favorite red wine.
11. 1 large can of crushed tomatoes (28 oz.)
12. 2-3 cups of chicken broth (low sodium if desired.)
13. 1 teaspoon of dried thyme.
14. 2-3 tablespoons of freshly chopped parsley.
15. 3-4 medium potatoes-cut into small pieces.
1. Season your roast generously with salt and pepper.
2. In a 10-12″ skillet heat two teaspoons of olive oil over the medium high heat setting on the stovetop. Brown the roast thoroughly all over for about ten minutes. Transfer the roast to your slow cooker insert.
3. Bring the heat down to medium and add the remaining olive oil to empty skillet and put in the carrots, celery, garlic, onions and potatoes. Stir occasionally until just lightly browned for about four minutes.
4. Transfer the above to your slow cooker too, increase the heat to high and add red wine to the empty skillet then simmer 5 minutes.
5. Add broth and tomatoes and bring it to a boil then add in the thyme and any other seasonings you prefer then transfer to the slow cooker (crock pot.)
6. Have your slow cooker on high and cover it and cook for six or seven *hours* or until tender. You can also cook on low for nine or ten hours.
7. When done bring the roast to your carving board and put foil around it loosely to keep it nice and warm.
8. Skim off excess fat that was left behind in the pan and discard.
9. Put in parsley, pepper, salt and other seasonings as desired into the slow cooker.
10. Cut & remove the strings from the roast, slice to desired thickness and scoop out vegetables and pour onto serving plates. Enjoy!
Pot Roast – Beef Recipes – Country Pot Roast