Monday, September 26, 2011

Classic Pot Roast

I have been making Pot Roast in my crock-pot for years and while I love a good roast, I haven't been able to find that ONE recipe that surpasses anyone that I have tried before. It seems almost every recipe I have ever found/tried has one of the following ingredients: cream of mushroom soup, french onion soup packet or beef stock or water with some herbs. That's it!

So when I was flipping through a new magazine I just got in the mail last week and came across this recipe for classic pot roast I knew I had to try it. I mean between the pictures and the list of ingredients it just sounded/looked delicious! I thought...hmm....could I have possibly found my recipe?? So here it is....

Classic Pot Roast
3 tbsp. vegetable oil
1 boneless chuck roast, trimmed, seasoned with S&P (3-4lbs.)
1/4 cup all-purpose flour
2 tbsp. tomato paste
1/2 cup dry white wine
1 1/2 cups low-sodium beef broth
1 tbsp. worcestershire sauce
2 cups sliced onions
6 medium carrots, peeled and cut into 2 to 3 inch pieces
6 cloves garlic, chopped
3-4 sprigs fresh thyme
2 bay leaves

1) Heat oil in a saute pan over medium-high. Sear roast on all sides, 10 minutes total. Transfer roast to a 4 to 6 qt slow cooker.

2) Stir flour into saute pan; cook 1 minute. Add tomato paste and cook 1 minute more.

3) Deglaze saute pan with wine, cooking until liquid evaporates. Stir in broth and worcestershire; bring mixture to a simmer, scraping up any brown bits.

4) Transfer broth mixture to the slow cooker; add onions, carrots, celery, and cook until meat is fork tender, on high heat setting for 4-5 hours or on low heat for 8-9 hours. Discard thyme sprigs and bay leaves before serving.

Now generally when I make a pot roast I throw potatoes in the crock pot with the roast but this recipe had mashed potatoes along side the roast so I went with that suggestion for something different....

Mashed Potatoes & Peas
2lbs. russet potatoes, peeled and cut into 1 1/2 inch chunks
1/2 cup milk, warmed
1/2 stick unsalted butter, melted
1 cup frozen peas, thawed
Salt and white pepper to taste
minced fresh chives

1) Boil potatoes in a pot of salted water until tender, 12-15 minutes; drain. Return potatoes to pot; cook, stirring, over low heat for 1 minute to remove moisture. Mash potatoes until smooth.

2) Stir in milk, butter, peas, salt and pepper; serve immediately topped with chives!

And here is my plate! I served it with some biscuits and honey...YUM! This roast was very flavorful and a nice change of pace from the old cream of mushroom soup roast. I will definitely be making this roast again but I am still on my journey to find the PERFECT roast recipe so if you have one I would love to hear it!! :)

P.S. In case you were wondering the potato and roast recipes both serve 6 people!! I do have another recipe from Saturday I am going to try and get up tomorrow but I am going to Gainesville for a couple of days for a check up so I am not sure if I can post it before I leave. If I don't I will do it when I get home and update you all on how my appointment went as well!!

Good Night!!


Anonymous said...

Your food looks amazing!! I'll have to get my wife to cook some of it up.