I looooooooove pot roast. Love. And I found a nice big piece of chuck on sale, so half of it is in the slow cooker and half of it is in the freezer. Yay! Dinner for later too. ❤
I'm using the recipe below, but cooking it in the crock pot instead of a Dutch oven. Back in the last century (!), my grandma gave me one of the fabulous pots that lets you fry things on the stovetop in the insert, then put that directly in to cook, so you don't lose any of the juices or numminess.
Recipe is here: http://www.foodnetwork.com/recipes/ree-drummond/perfect-pot-roast-recipe.html – Ree Drummond for the Food Network. I love her rice pudding recipe, so I thought I’d give the roast a whirl. It was incredibly easy to prepare, and it smells DELISH.
Of course, I added a couple things and changed a couple. Because I never have all the ingredients.
Salt and freshly ground black pepper
One 3 to 5-pound chuck roast (I had 1.5lb)
2 or 3 tablespoons olive oil
2 whole onions, peeled and halved (I had about half of one, oops)
6 to 8 whole carrots, unpeeled, cut into 2-inch pieces (I had these!! Woohoo!)
1 cup red wine, optional (I used about a Tbsp of rum because, you guessed it, I had it)
3 cups beef broth (didn’t add because I didn’t want soup)
2 or 3 sprigs fresh rosemary (dried)
2 or 3 sprigs fresh thyme (dried)
(I added some Worcestershire sauce after I got everything in the pot, patted garlic salt on the meat before I browned it, and crushed then minced and added 3 cloves of garlic. I also added a big dollop of my garlic sauce on top. We’ll see if that is officially Too Much Garlic. :} I didn’t realize I had added it in three different ways until I put the lid on and started thinking about what I’d done. I was cooking on auto-pilot. Oops)
Preheat the oven to 275 degrees F. (I got the crock pot ready)
Generously salt and pepper the chuck roast. (and garlic salt!)
Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate. (I added the minced garlic here)
Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.
If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
With the burner still on high, use either red wine or beef broth (about 1 cup – or, in my case, just enough rum) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock (I used water) to cover the meat halfway.
Add in the onions and the carrots, along with the fresh herbs.
Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it’s fall-apart tender. (I turned the crock on to low, put the lid on, and will turn it off when I get up tomorrow morning, first thing. I’ll post an update after that!)