Dinner Tonight: Homemade Pot Roast

I cheated on the oven with my crock pot! Admission is the first step in healing a relationship, but I think I might divorce Oven and Stove and run off with Crock Pot to Panama! (Crock Pot is portable like that.)

Tonight’s recipe comes from the Pot Roast previously mentioned. I made some changes… again…

Ingredients

  • 1 medium onion, halved and sliced thin (I love onions – there’s more than half)
  • 2 garlic cloves, minced
  • 1 1/2 cups carrots, sliced 1″ (lots o’ onions, less carrots – I used 2 sticks)
  • added two celery stalks, sliced thin
  • sprigs each (or 1/4 teaspoon dried each) rosemary and thyme
  • 2 tablespoons of honey
  • 3 tablespoons of flour
  • 1 cup beef broth
  • 1 1/2 cups burgundy (none? use 1 cup strong brewed coffee)
  • 1-28 ounce can peeled, crushed tomatoes
  • 2 pounds potatoes
  • 3(ish) pounds chuck roast or top round (chuck is cheaper!)
  • 3 teaspoons each of salt and pepper
  • pot roast spice blend (store-bought packet)

Directions

Layer all the vegetables into slow cooker. Season with 1 teaspoon each salt, pepper and spice blend. Add rosemary and thyme (sprigs must later be removed), broth, honey and garlic. Sprinkle flour over mixture and mix well.

Season beef with 1 teaspoon each per side salt, pepper and spice blend. (I mixed the three together and rolled the pot roast in it until it was coated, and then rubbed it in.) Place beef on top of vegetables and slowly pour coffee(burgundy) over beef careful not to run spices off. Cover and cook on HIGH for 8 hours.

Shred beef with fork. If sauce is very liquidy, remove beef and mix together 1 tablespoon corn starch and cold water. Add to crock pot and stir. Replace beef and serve.

I have been promising pot roast to Husband since Saturday. It’s Tuesday… Fail. But our entire house smells like stew-y goodness and absolute beefy deliciousness so he totally can’t be mad. If I had to pick chicken or beef, I would pick beef as long as it is cooked right. Husband says I overcook beef so I’m usually not allowed to cook it, but with Crock Pot it is almost impossible to overcook anything. Almost… the operative word there. I’ve done it, but completely by mistake.

Here is what’s cookin’ so far!

Pot Roast Prepared with the Crock Pot
I can smell it bubbling!

I think, since I tried very hard to use lean beef, lots of spices and healthy veggies, this meal constitutes as worthy for a winter weight loss challenge! Also, beef is so good for you so just eat it, seriously… unless your vegan, then don’t (and if you are – I’m sorry! I just love it so much!).

However, if you are vegan, taking out the beef and beef broth, using vegetable broth and Worcestershire sauce and simmering in a heavy pot on the stove for 30 minutes to 1 hour and 30 minutes would give you a decent stewy soup. Take it or leave it.

At 7 p.m. we eat! I’ll update you on how AWESOME it is! (Pray for me.)

 

9:00 p.m. Update: OMG, you guys… it was amazing.

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