It’s been a wild few weeks. Lots of celebrating and little time for blogging. Not a bad thing I’d say. Just happy to see people are still enjoying my past recipes.
This pot roast was inspired from my client after talking about roast beef on a cold, rainy day. Well, it’s still cold and rainy so I just had to take a stab at it. It’s takes a little time up front or in the morning but SO worth the effort once it’s dinner time. I seriously said in my head when walking into our yummy smelling house, “Awww. Honey, I’m home” Cheesy as ever but that smell just made my night. I served the roast with some crispy home fries which was a perfect addition alongside the jus.
Recipe type: Entree
- 2-3 lb beef chuck roast (marbling is good)
- 1 Tablespoon of oil, I used olive
- 1 medium onion, quartered
- 3-4 carrots, sliced
- 2 cloves garlic, peeled
- 1 can diced tomatoes (28oz Muir Glen, fire roasted was what I used)
- 2 cups broth, I used vegetable
- ½ cup dry red wine, I used malbec
- 1 tablespoon balsamic vinegar
- 2 teaspoons Trader Joes 21 season salute, (herbs de provence could work)
- Dry the roast with a paper towel or two.
- Salt and pepper pretty generously.
- Heat oil over medium/high heat.
- Sear the meat, about 5 minutes per side. Don't forget the sides too.
- Set aside the meat to a plate and add the onions to the pan. Cook until golden.
- Add to the slow cooker.
- Add the carrots to the pan and cook for about 2 minutes. Add to the slow cooker
- Add the garlic cloves, tomatoes, broth, wine, vinegar and seasoning to the cooker. Stir gently.
- Add the meat and cover. Cook on low for seven hours. Add mushrooms and cook another hour.
- Serve with crispy home fries or potato of choice.