10 December 2009

Pot Roast

you CANNOT go wrong making a pot roast if you follow this recipe.  i promise!  and your husband will thank me. 

2 ½ lb. chuck roast underblade
2 onions
10 + carrots
beef broth
Italian seasoning or rosemary, dried or sprigs
Thyme
Kosher salt
Black pepper
1 can diced tomatoes
Olive oil

Start at 6:30am, meat in by 7:15am
Turn crockpot on to low.
1. Cut onions in half from end to end.
2. Peel and wash carrots. Cut into 2” pieces on the diagonal.
3. Heat sauté pan with enough olive oil to coat pan.
4. Saute onions on both sides in pan until browned. Remove to a plate.
5. Saute carrots the same way until brown.
6. GENEROUSLY coat outside of meat on all sides with kosher salt. (A LOT) Repeat with Italian seasoning (or rosemary) and thyme. Sprinkle a little black pepper on too.
7. Place meat in hot pan and sear on all sides until BROWN (about 5 min per side at med-high heat). Remove to crock pot.
8. Starting with a little beef broth mix (3-4 tsps. bouillon in 2 cups of water total) deglaze pan. Add in the rest of the beef broth.
9. Put carrots and onions around meat in crockpot.
10. Add deglazed beef broth mix to crockpot and a little extra (1-1 ½ cups) to almost cover roast.
11. If using rosemary and thyme sprigs, add to crockpot whole.
12. Add can of diced tomatoes, with juice.
13. Cook in crockpot for at least 10 hours. The longer the more tender the meat will be.

Serve with mashed or baked potatoes.

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