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!!