Friday, February 10, 2012

Food Fridays: Slow-cooker pot roast

Remember that pot roast I mentioned a while back? Well, I never took pics of it the first time around, so I made it again last weekend for the sole purpose of shooting it.

"Pot roast again?" Matt whined. "We had this last weekend. Can't you be a little creative in the kitchen?" And I hung my head in shame.

Just kidding. He didn't say anything, as we were both too busy inhaling this food like we hadn't eaten in months. But when it was gone, he sat back and sighed and somehow, I just knew that I could serve up this meal every single Sunday and he wouldn't complain. Hm. Maybe I'll do that...I'm not kidding, this dish really is that good.

I found the original recipe on Martha Stewart's website (I know, I know) and adapted it a little because I can't just make a recipe as directed.


Excuse me while I clean the puddle of drool off my keyboard.


Ingredients (enough for 2 people):
- 1 tbsp cornstarch
- a handful of baby carrots—I would say about 15-20
- half of a large yellow onion, cut into large chunks
- 8-10 small red potatoes, quartered
- 1 beef chuck roast, about 1 and a half to 2 pounds
- 2 tablespoons Worcestershire sauce
- salt and pepper


In your slow-cooker/crock pot/whatever you wanna call it, mix the cornstarch with 2 tbsp cold water until smooth. I found it helps to tilt the slow-cooker a bit, so everything pools in the corner and mixes easier. Add the carrots and pieces of onion, season with salt and pepper, and toss to coat. On top of that layer, add the potato chunks and season with salt and pepper.

Season the chuck roast with salt (use more than you think you'll need, the potatoes tend to soak up excess salt like a sponge) and pepper on both sides. Martha recommends trimming off the excess fat first, but I like to take the Paula Deen approach and leave the fat on because everyone knows that fat is where all the best flavor comes from. Place on top of the potatoes. Then drizzle the whole beautiful thing with the Worcestershire sauce.

Turn the slow-cooker on high and cook for 5-6 hours (my cooker usually gets it done in about 5) or on low for about 10 hours. You'll know it's done when your nose is screaming at you to just go sniff around in the kitchen a bit, and the meat itself falls apart easily with a fork. Martha suggests cutting the roast into thin slices against the grain, but what does she know, Matt and I just split the hunk of meat in half and go at it like cavemen. So...delicious...

(Side note: You can also strain the juices from the bottom of the slow-cooker through a fine-mesh sieve and use it as a dipping sauce or whatever, but I always forget to do this because I'm so distracted by the meat and potatoes part of the dish. So do what you will with that.)

My other favorite thing about this dish? (Besides its mouth-watering incredibleness, of course.) How easy it is to make. It's literally about 10 minutes of prep time, throw it all in the slow-cooker, and pull it all out a few hours later. The hardest part is just waiting for the damn thing to be done!

2 comments:

  1. YUM! I have a roast in the crock pot right now! Wish I'd seen this before I started cooking it. Oh well, next time I'll be trying this FOR SURE!

    ReplyDelete
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