Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Slow Cooker Pot Roast

on February 28, 2016

2016-02-22 19.27.37

I have to believe that one of the most beloved dishes ever made is Pot Roast. I’ve never come across anyone who didn’t adore this one pot meal until now. That’s right until now! Steve doesn’t like stews of any kind. I thought… how can I turn him around? This challenge is one I’m up for! One things for sure, you won’t need a knife for this Pot Roast.

Prep Time: 10 minutes
Cook Time: 6 hours 10 minutes
Yields: 4-6 servings
Equipment: Cast iron skillet, Slow Cooker
Ingredients:
3 pound chuck roast
2 tablespoons of Kosher salt
1 tablespoon of black pepper
2 onions chopped in quarters
5 cloves of sliced garlic
3 tablespoons of tomato paste
2 sprigs of fresh rosemary
2 quarts of unsalted beef stock (reserve 1/2 cup for slurry)(Note: the liquid may vary depending on the size of the slow cooker. You want the liquid to come up 3/4’s of the way up the sides of the meat)
2-6 ounce packages of chopped organic baby colored carrots (cut into thirds)
5 medium size quartered Yukon gold potatoes
2 pints of cleaned whole Cremini mushrooms
Slurry: 1/2 cup of unsalted beef stock whisked together with 3 heaping tablespoons of cornstarch

Directions:
I needed to start with a pan that could take this 3 pound piece of chuck roast over the top. Yes, an affordable yet so forgiving piece of chuck roast. I compare this piece of meat to the Boston pork butt of the beef family. Lots of marbling and fat running through it. Cooking low and slow, this fat will melt and add so much flavor to the finished chuck roast. I’m not a fan of meat having a lot of fat, but for this dish it’s necessary. Later in this post I show you how I get rid of a majority of it before the dish is ready to serve.

First, I start with a cast iron skillet. I like to take a piece of paper towel, pour a few drops of Canola oil on it, then wipe the pan with the oiled towel. Place the pan on the burner and turn it up to a med high heat. Just as it starts to smoke, lay the meat right on it. Now matter what, don’t fuss with it. The meat will let you know when it’s ready to flip. How can you tell? Well after about 4-5 minutes, take you tongs, and try to lift the piece of meat up. If it gives you no resistance, then it’s ready to flip. Repeat this process for the other side. Once both side are beautifully caramelized, set the chuck roast onto a plate and set aside for a minute. Note: while the meat is searing, cut up the onions and garlic.

The next phase is the slow cooker. Start by layering the quartered onions at the bottom of the pot, along with sliced garlic. To the slow cooker pot  I add in the meat, nestled just right on top,  with tomato paste and two sprigs of fresh rosemary. Then for the liquid, I add unsalted beef stock to the meat and onions. Just enough to where it comes up 3/4’s up the sides of the chuck roast.  Place the lid on, and set the time for 4 hours.

Three and a half hours in, I start chopping up the vegetables that I’ll be adding to the pot. Yukon gold potatoes that I’ve quartered, organic colored baby carrots cut into thirds, and whole Cremini mushrooms that have been cleaned. At this point, I remove the chuck roast and place it on a cutting board. Place all the potatoes in first, then carrots and mushrooms into the slow cooker. Sprinkle with Kosher salt and black pepper.

What I like to do at this point is… the meat is starting to get somewhat tender. I’ts easy enough at this point to remove any connective fatty pieces. I trim those all off and cut the meat into large chunks. Place the meat back in over the veggies and continue cooking for another 2 hours.

During this part of the cooking process, the veggies will release their water and the meat will submerge back into the juices.

After the six hours is up, the slow cooker is at a nice slow boil. This is when I make a slurry. This is a thickening agent.  This is when you mix cornstarch together with liquid. In this case I whisk it together with unsalted beef broth. Remember, my goal is to make the most delicious pot roast ever and to get Steve to agree. Thickening the broth will make the sauce a little thicker than just an Au jus style broth.

Add the slurry right in, give a gentle stir to combine, and let the cornstarch work it’s magic. Another 10 minutes is all it takes. Turn the slow cooker to the warm setting until your ready to serve.

To serve, I like add the potatoes and vegetables in the bottom of the bowl first. Place the meat on top and ladle that delicious sauce over everything. This dish does not require a knife. The meat is so tender that it will break apart using only a fork. After Steve took his first bite, he said, “This is the best pot roast I’ve ever had!”

 

 


2 responses to “Slow Cooker Pot Roast

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