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Crock Pot Roast – Well it was a good idea when I added it to the menu last week.
The way I had it planned was to prepare the recipe early Saturday morning to cook nearly all day while I went about my errands.
Sunday dinner at Mom’s would be easy with the addition of a Bibb lettuce salad with a vinaigrette dressing and crispy French rolls.
Let’s face it. We are not the only ones who have experienced rather strange weather during January. As we near mid February, the weather continues to be on a roller coaster. One day, it’s soup weather and the next day it’s a grilled steak – grilled outside.
At the beginning of the week, when I bought the ingredients for the pot roast, it was a very blustery 28 degrees outside.
On Sunday, when the pot roast was served at dinner, the windows were open and we were enjoying 65 degree weather – on February 8th! Odd, very odd.
Veggies For Pot Roast
With hours in a slow cooker, plenty of fresh vegetables and a 4 pound chuck roast!
Superior tasting crock pot roast for those blustery winter days. Add a fresh baguette and large green salad with vinaigrette.
Large 6.5 Qt or larger slow cooker
About 4 lbs. of high quality chuck roast – 2 inches thick
6 large carrots, cut in long pieces
3 medium onion, coarsely chopped
4 cloves of garlic, crushed (or to taste)
2 1/2 cups of chopped celery plus as many celery leaves as you can find on the stalk
3 lbs. of baby Dutch potatoes
12 oz. pack of white button mushrooms
Thyme to taste
Fresh rosemary to taste
McCormick® Montreal Steak® Seasoning
3–4 cups of hot water to dissolve beef base
1 cup of red cooking wine
1 medium marrow bone
Have the chuck roast at room temperature. Place the meat on a large platter and pat the roast dry with a couple of paper towels.
Drizzle with a light coat of olive oil then season with the Montreal Steak® Seasoning. Sprinkle with rosemary.
Flip the meat over and repeat for the second side. Allow the meat to sit for about 15 minutes.
Prepare the vegetables and set aside in a large bowl.
Sear the meat over medium high heat, allowing the meat to brown well before flipping it to the other side.
While the meat is searing, place a layer (about half) of onions, carrots and celery in the bottom of the crock pot. Place remaining vegetables in the frying pan to sauté lightly.
When the meat is browned, place in the slow cooker on the bed of vegetables. Add remaining sautéed vegetables (with the exception of the mushrooms). Spread evenly over the meat.
De-glaze the frying pan with some of the beef stock, scraping to remove all the yummy brown bits and pour it over the meat.
Add the red wine, any remaining stock and the marrow bone.
Adjust seasonings, if needed. I prefer to add a teaspoon of beef base paste rather than salt.
Set the crock pot to HIGH for 6 hours or LOW for 8 hours. Check on a regular basis to make sure the liquid level is not too low.
Time the potatoes to steam them and serve with the meat.
In the last hour of cooking, spread the mushrooms evenly over the top. Cook until soft. Add the potatoes just long enough to heat through OR if you waited to steam them until near the end of the cooking time, then they should still be warm.
You can also opt to serve the potatoes slightly “smashed” in the bottom of a soup bowl then ladle the meat and vegetables over the potatoes.
Beef Base: Superior Touch® “Better Than Bouillon” concentrated beef stock made from roasted beef
Marrow Bone: Purchased at Wegmans®. Not expensive but not free. I buy several pounds at a time and keep them frozen until needed to enrich stock for soups and stews.
Tried the savory pot roast seasoning mix?
1 Cook, 2 Countries & A Taste For World Cuisines: Cooking A La Mode De Chez Nous - Cuisine d'Hier Et d'Aujourd'hui! For the love of home style cooking and great food. Memories are made of this!