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It’s time for pot roast, because it’s been a heck of a week and we need some warm hugs in the form of food. (Warm hugs. Yikes. Now that movie is getting in to my blog posts.) Between homeschooling two fourth-graders and a first-grader who is also starting her dyslexia courses, and a “helpful”-as-long-as-you’re-holding-me two year-old…maybe destructive is a better word…we need some savory comfort food around here ya’ll.
This week’s dinners have been “throw everything in a pot/wok/instant pot/crock-pot” in order to get back to figuring out how assignments needed to be loaded up to the inter-webs. Another reason is because these kinds of meals are always comforting. Dinners that are served out of a big pot to everyone around the table (we did Goulash again on Tuesday) always feel like the family gets re-centered as we talk about the day. Also, the kiddos haven’t started rolling their eyes yet when Nate asks, “So what did you learn in school today?”
Our pot roast is a “start in the morning, and cook all day” classic type. Basic aromatics of celery, carrots, along with some hearty potatoes are as fancy of ingredients as you’re going to get. The result after simmering all day in the crock-pot is melt-in-your mouth beef roast that is hearty enough to satisfy a team of North-wood lumberjacks. Pair with a crusty piece of rustic buttered bread and you’ll have no problem with that mess of kids who have been cooped up in the house all day. There is even a quick gravy you can make at the end too.
Ingredients:
- 3 pound Chuck Roast
- Olive Oil
- 1 pound bag of Baby Carrots
- 2 pounds of Potatoes ( can peel or leave peel on) cut into large chunks
- 1 Onion, chunked
- 2 Celery Stalks, chunked
- 1 cup Beef Broth
- 1 Tbsp. Corn Starch for making the gravy (optional)
- 2 Tbsp. McCormick Spicy Montreal Steak Seasoning (can substitute with the original Steak Seasoning)
- 1 Tbsp. Sea Salt
- 1 Tbsp. dried Thyme
- 1 Tbsp. dried Rosemary
Directions:
Measure out all the seasonings into a small bowl and set aside. Next, chunk up all of your vegetables and set aside in a large bowl as well. Place a large cast iron skillet* on the stove and preheat on high. Take the olive oil and coat all the sides of the roast. Sprinkle half of the seasoning mix onto all sides of the oiled roast, then pat the seasoning in.
Transfer the roast to the hot skillet and sear each side for about 2 minutes.
Once all sides are done transfer the roast to your crockpot.
Note: the searing will cause a lot of steam and some smoke inside the house so make sure that you have some ventilation because the spicy seasoning can make you cough or sneeze while it’s being seared into the meat. If this worries you, try using less of the seasoning while doing the searing process and for not as long. If you do this I highly suggest you do the full 9 hours on low or longer to get the same tenderness you will get by following the original recipe.
Next, take the vegetables and add enough oil to lightly coat them, giving them a nice shine but not enough to think your going to be frying them. Sprinkle the vegetables with the remaining seasoning and, in small batches, transfer them to the skillet that you just seared the roast and sauté for about 2 minutes, then add them to the crock-pot with the roast.
Pour the beef broth over all of that beautiful seared roast and sautéed vegetables. Cover and cook on low for 9 hours or 6 hours on high.
*You can use any skillet, just not a non-stick one.
Optional Gravy mentioned above:
Transfer about 1 1/2 cups of liquid from your crock-pot with a turkey baster into a sauce pan on medium heat. Add 1 table spoon of cornstarch to the sauce and quickly whisk it in. Continue to add cornstarch one tablespoon at a time until you are happy with it’s thickness (remember, it’s always better to stop a little early because the gravy will thicken a little more after it cools).
Enjoy!
If you like this and are feeling a little adventurous try our Sauerbraten roast that is marinated over 4 days with German Spaetzel.
Out of this World Pot Roast
Equipment
- Crockpot/ Slowcooker
Ingredients
- 3 lbs. Chuck Roast
- Olive Oil
- 1 lbs. Bag of Baby Carrots
- 2 lbs. Potatoes Your choice if you'd like them Peeled but they need to be cut into Large Chunks
- 1 large Onion chunked
- 2 Stalks Celery chunked
- 1 cup Beef Broth
- 1 Tbsp. Corn Starch (optional for making gravy)
- 2 Tbsp. McCormic Spicy Montreal Steak Seasoning (can substitute for original)
- 1 Tbsp. Sea Salt
- 1 Tbsp. dried Thyme
- 1 Tbsp. dried Rosemary
Instructions
- Measure out all the seasonings into a small bowl and set aside. Next, chunk up all of your vegetables and set aside in a large bowl as well. Place a large cast iron skillet on the stove and preheat on high. Take the olive oil and coat all the sides of the roast. Sprinkle half of the seasoning mix onto all sides of the oiled roast, then pat the seasoning in.
- Transfer the roast to the hot skillet and sear each side for about 2 minutes
- Once all sides are done transfer the roast to your crock-pot.
- Note: the searing will cause a lot of steam and some smoke inside the house so make sure that you have some ventilation because the spicy seasoning can make you cough or sneeze while it's being seared into the meat. If this worries you, try using less of the seasoning while doing the searing process and for not as long. If you do this I highly suggest you do the full 9 hours on low or longer to get the same tenderness you will get by following the original recipe.
- Next, take the vegetables and add enough oil to lightly coat them, giving them a nice shine but not enough to think your going to be frying them. Sprinkle the vegetables with the remaining seasoning and, in small batches, transfer them to the skillet that you just seared the roast and sauté for about 2 minutes, then add them to the crock-pot with the roast.
- Pour the beef broth over all of that beautiful seared roast and sautéed vegetables. Cover and cook on low for 9 hours or 6 hours on high.
- Optional Gravy mentioned above: Transfer about 1 1/2 cups of liquid from your crock-pot with a turkey baster into a sauce pan on medium heat. Add 1 table spoon of cornstarch to the sauce and quickly whisk it in. Continue to add cornstarch one tablespoon at a time until you are happy with it's thickness (remember, it's always better to stop a little early because the gravy will thicken a little more after it cools). Enjoy!
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