This is one of my all-time favorite ways to cook pot roast. I use my slow-cooker and start it in the morning. When the weather is chilly, I am comforted by the aroma coming from my kitchen, especially if I have been out all day. A home cooked meal without a lot of fuss.
AUTUMN POT ROAST
Yield: Serves 6
- 1 boneless beef chuck roast (3 pounds)
- 1 tsp. salt
- 1/2 tsp. pepper, divided
- 1 Tbsp. olive oil
- 1 1/2 pounds sweet potatoes, cut into 1″ chunks
- 2 medium parsnips, cut into 1/2-inch pieces
- 2 medium carrots, cut into 1/2-inch pieces
- 1 large sweet onion, cut into chunks
- 3 garlic cloves, minced
- 1 tsp. dried thyme
- 2 bay leaves
- 1 can (14.5oz.) reduced-sodium beef broth
- 3/4 cup dry red wine or additional reduced-sodium beef broth
1. Sprinkle roast with 1/2 tsp. salt and 1/4 tsp. pepper. In a large skillet heat olive oil. Add beef and brown well on all sides. Remove from skillet to a platter.
2. In same skillet, add onions, and other vegetables. Sauté lightly just to get them browned. Transfer to the bottom of the slow cooker. In the same skillet, pour in about 1/2 cup beef broth. Heat and scrape up any browned bits from the pan. Pour into the slow cooker.
3. Place meat on top of vegetables. Combine remaining beef broth with the red wine, dried thyme, bay leaf, minced garlic and remaining salt and pepper. Pour over meat and vegetables.
4. Cover and cook on low for 6 – 8 hours or until meat and vegetables are tender. Skim off fat. Discard bay leaves. If desired, thicken cooking juices, or serve along side meat and vegetables as “au jus”.
Mashed potatoes served with this meal make this about the most comforting “comfort” food that I know of. The meat will be falling-apart tender, and the vegetables are tender with a deep rich flavor from the beef broth and wine jus.
SOURCE: TASTE OF HOME