If there's one slow cooker meal everyone should know how to cook, it's a classic pot roast. Whether you are married, single, engaged, or live in a house with friends this is one dinner that can wow your future mother in law, boss, neighborhood house warming party, or spouse to be. Let me tell you, there is nothing more comforting than coming home to the aroma of a roast (or a ham) that's been cooking away throughout the day. It's a scent that brings back memories of grandmothers, holidays, hot cocoa, blankets, and fireplaces... in other words, it's a smell that surrounds you in a blanket of comfort.
My spin on the pot roast is that I roast mine in red wine, beef broth, and add rosemary to the mix. Instead of red wine, a good dark stout is also a great base for a tasty broth.
Ingredients:
- 1 chuck roast or other beef roast cut - about 4-6 oz per individual
- 1 small bag baby carrots or 5-6 large carrots chopped. Usually about 10 baby carrots per individual or 2 carrots.
- 6-8 small chopped red potatoes (or about 2-3 per individual)
- 2 small sweet onions, chopped
- 2 c. beef broth (or 2 tsp beef bouillon and 2 c. water)
- 1/2 c. red table wine (cabernet, merlot, etc - as long as it's not a sweet blend) OR 1/2 bottle of a dark stout such as Guinness. The wine is a gluten free option, the stout is not.
- 1 tsp dried rosemary
Directions:
1) Typically, in a skillet over medium high heat, you should start by browning each side of the roast. This takes about 5 minutes. If you're in a pinch, you can skip this step. Browning the sides of the roast seals in the juices into the meat. Honestly, I skip this step about 1/2 of the time.
2) Add all ingredients to a slow cooker and cook for 5 hours on high or 8-10 hours on low.
3) Serve veggies & slices of roast on a plate with broth.
4) Dijon mustard on the side for dipping and mixing with broth is a wicked tasty combination.
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