Wednesday, December 2, 2009

Favorite Recipes: Slow Cooker Pot Roast

This Slow Cooker Pot Roast practically cooks itself. It is fancy enough for special occasions or holidays, yet simple enough to serve during the week. I love making this dish, especially if I don’t have time to cook a big meal. Once the food is prepped and in the slow cooker, you just set it, wait and serve. It is a perfect meal for busy cooks, and it taste oh so good.



Ingredients:
4-5 lbs. Chuck Roast
2 Tbsp. Butter
3 tsp. Dried Parsley
2 tsp. Ground Black Pepper
1 tsp. Onion Salt
1 tsp. Salt
1 ½ Cups Water
1 Beef Bouillon Cube
1 Med. Onion
4 Cups Sliced Carrots
8 Med. Russet Potatoes


Directions:

  • Season one side of the roast evenly with ½ tsp. ground black pepper, ½ tsp. onion salt and 1 tsp. dried parsley; lightly rub the seasonings on the roast. Flip, and repeat with ½ tsp. ground black pepper, ½ tsp. onion salt and 1 tsp. dried parsley on the other side.  
  • Melt the butter in a skillet or I actually do this my crock from the slow cooker on the stove. Then sear the meat until it is brown on both sides.

  • Next place the meat on a separate plate, then add the water and a beef bouillon cube to the pan you browned the meat in. Deglaze the pan by stirring briskly with a whisk or a fork. You want to loosen all the little bits of meat, fat and seasonings that stick to the bottom of the pan. This is where so much of the flavor is, and you don’t want to loose that. If you are using a separate pan pour all of this into your slow cooker crock and place the meat in the bottom.
  • Peel and cut off both ends of the onion, then cut it into wedges. Place onion wedges around and on top of the meat, and then add the sliced carrots. Season carrots with ½ tsp. salt and ½ tsp. ground black pepper.
  • Next peel and dice potatoes into 1-inch cubes and add them to the slow cooker. Again season with ½ tsp salt and ½ tsp. ground black pepper and also 1 tsp. dried parsley this time.
  • Cover and cook on high for about 4-5 hrs or until the meat is done and the vegetables are fork tender, but not mushy. (Temperature and cooking time may vary from one slow cooker to the next, so adjust as needed.)

    Tip: If your vegetables get done before the meat, simply move them to a dish with a lid and finish cooking the meat.



6 comments:

  1. Looks like a good dish!

    www.sacramento-blog-uncut.blogspot.com

    ReplyDelete
  2. A great weeknight way to enjoy dinner. Great recipe. Thanks for sharing.

    ReplyDelete
  3. Thank you all for the nice comments. I have to say, I really do think this pot roast recipe really is a good easy meal to make anytime. I grew up eating a more traditional roast and vegetables made in the oven every Sunday. It brings back so many good memories for me. However,I have found over the years that slow cooker pot roast better fits my busy life style and taste just as good to my family. Thanks again, I hope you all enjoy it as much as I do.

    ReplyDelete
  4. Hello,


    We bumped into your blog and we really liked it - great recipes YUM YUM.
    We would like to add it to the Petitchef.com.

    We would be delighted if you could add your blog to Petitchef so that our users can, as us,
    enjoy your recipes.

    Petitchef is a french based Cooking recipes Portal. Several hundred Blogs are already members
    and benefit from their exposure on Petitchef.com.

    To add your site to the Petitchef family you can use http://en.petitchef.com/?obj=front&action=site_ajout_form or just go to Petitchef.com and click on "Add your site"

    Best regards,

    Vincent
    petitchef.com

    ReplyDelete
  5. Vincent,

    Thank you for the invitation, I would be more than happy to share my blog and recipes on Petitchef.com. I am glad you like the recipes, I hope you enjoy them. Thanks for sharing.

    ReplyDelete