Let's Dish With Linda Lou

Where You Taste The Love

Slow Cooker Pot Roast

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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 is one challenge I’m up for!

This is my Slow Cooker Pot Roast.

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Crock Pot

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Prep Time: 10 minutes
Inactive Prep Time: 30 minutes
Cook Time: 6 hours 10 minutes
Total Time: 6 hours 50 minutes
Yields: 4 to 6 servings
Equipment: 12-inch cast-iron skillet,  7-quart Crockpot, chef’s knife

Ingredients:
1 (3-pound) chuck roast, room temperature
2 tablespoons of Canola oil
2 tablespoons of Kosher salt
1 tablespoon of fresh ground black pepper

2 onions, quartered
5 cloves of garlic, roughly chopped
3 tablespoons of tomato paste
2 sprigs of fresh rosemary
2 quarts plus 1/2 a cup of beef stock, unsalted (reserve 1/2 cup for *slurry)
1 pound of organic colored carrots, cut into 2-inch pieces
5 medium-size Yukon gold potatoes, quartered
2 pints of whole Cremini mushrooms, cleaned
1 tablespoon of Kosher salt
1 teaspoon of freshly ground black pepper
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.

Sart by allowing the meat to sit out on the counter until it reaches room temperature, about 30 minutes. Next, season the chuck roast, on both sides, with 2 tablespoons of Kosher salt and 1 tablespoon of fresh ground black pepper. Pour 2 tablespoons of Canola oil onto a sheet of paper towel. Wipe the bottom of the skillet down using the oiled paper towel.

Preheat the skillet over medium-high heat. Just as it starts to smoke, lay the meat right into the skillet No matter what, don’t fuss with it. The meat will let you know when it’s ready to flip. How can you tell? Take your tongs, and try to lift up the roast. If it gives you no resistance, then it’s ready to flip, 3 to 5 minutes. Cook for another 3 to 5 minutes on the other side. Once both sides are beautifully caramelized, transfer the roast to a plate. Set aside.

Note: While the meat is searing, quarter the onions and roughly chop the garlic.

To the Crockpot add the quartered onions, sliced garlic, and tomato paste. Next, place the roast nestling it right on top with two sprigs of fresh rosemary. Add enough beef stock to the Crockpot where it comes 3/4 of the way up the sides of the roast. Place the lid on, and set the timer for 4 hours on high.

Note: The liquid may vary depending on the size of the slow cooker. You want the liquid to come up 3/4 of the way up the sides of the roast.

Three and a half hours in, remove the roast, transfer it to a cutting board. Add the carrots, cremini mushroom, potatoes, Kosher salt, and fresh ground black pepper.

What I like to do at this point is… the meat is starting to become somewhat tender. It’s easy enough at this point to remove any connective fatty pieces. 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 six hours the slow the Crockpot is at a slow boil and it’s time to make the *slurry.  In a small bowl add 1/2 cup of beef broth with cornstarch, whisk until paste-like and combined.

Add the *slurry to the Crockpot, give a gentle stir to combine. Continue to cook for another 10 minutes until the sauce thickens. Set the Crockpot on warm until your ready to serve.

To serve, I like to add the potatoes and vegetables to the bottom of the bowl. 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!”

*Slurry: A thin paste of water and starch (flour, cornstarch or arrowroot), which is added to hot preparations (such as soups, stews, and sauces) as a thickener. After the slurry has been added, the mixture is typically stirred and cooked for a few minutes in order to thicken and lose any raw taste.

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Slow Cooker Pot Roast On Toasted Ciabatta Bread

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It may have been a deal-breaker when I learned that Steve didn’t care for pot roast. He just doesn’t care for those stewed vegetables like potatoes, carrots, and such. Growing up north, both here and in England, we ate all kinds of stewed meats. As far as vegetables go, I love them any way they’re prepared.

I really had to figure out a way to make this traditional dish in a way that Steve would love it as much as I do. I believe I have the answer. The first order of business is to break out my Crockpot. This is my Slow Cooker Pot Roast On Toasted Ciabatta Bread.

I’m serving this with a side of my Sautéed Spinach With Garlic. This recipe’s available by clicking the link at the bottom of this post.

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Prep Time: 10 minutes (while the meat is searing, prep your veggies)
Cook Time: 8 hours 15 minutes (8 hours on high) (add an additional 15 minutes for making the gravy while toasting the ciabatta)
Total Time: 8 hours 25 minutes
Yields: 4 servings
Equipment: 7-quart Crockpot, 10-cup food processor, 12-inch cast-iron skillet, 6-quart saucepot, 2 rimmed baking sheet pan

Ingredients:
3-pound brisket roast
2 tablespoons of Canola oil
2 tablespoons of Kosher salt
1 tablespoon of freshly ground black pepper

2 chopped large onions
4 ribs chopped celery with their leaves
1 pound of chopped organic  multi-colored carrots (7 small carrots)
4 whole garlic cloves
2 bay leaves
3 tablespoons of fresh thyme leaves, roughly chopped
2 sprigs of fresh rosemary
1 tablespoon of Kosher salt
1 1/2 teaspoons of  freshly ground black pepper
2 tablespoons of tomato paste
1/2 cup of beef stock, unsalted
2 (10.5-ounce) cans of beef consommé
1/2 cup plus 1 tablespoon of water
1/4 cup of Kitchen bouquet seasoning
1 heaping tablespoon cornstarch
4 ciabatta rolls, sliced in half and toasted
Italian flat-leaf parsley for garnish

Directions:
First, add 2 tablespoons of Canola oil to 1 sheet of paper towel.  Using the oil-dampened paper towel, wipe down the bottom and sides of the cast-iron skillet. Preheat the oven over medium-high heat until the skillet is smoking hot. Carefully lay the roast into the pan. Sear the first side for 3 to 5 minutes. Once the meat releases, from the pan, without giving you any resistance flip and sear the other side for another 3 to 5 minutes. Transfer to a large plate. Set aside. While the pan is still over medium-high heat add 1/2 cup of beef stock. Using a wooden spoon, scrape the bits off the bottom of the skillet. Transfer that flavorful liquid to a small bowl. Set aside.

In the meantime, prep the carrots, celery, garlic, and onions. Transfer to the Crockpot. Add tomato paste, thyme, rosemary, bay leaves, Kosher salt, and fresh ground black pepper. Place the seared brisket on top. Pour in the beef consommé, 1/2 cup of water, and the reserved beef juices from the pan.

Place the lid on the Crockpot and set to cook for 8 hours on high.

After 8 hours turn the Crockpot off and carefully remove the brisket. Remove and discard the sprigs of rosemary. Break up the roast into large pieces, transfer to a plate. Set aside.

Transfer the vegetables into a food processor. Pour the remaining cooking liquid from the Crockpot into a large saucepot. Purée all the vegetables then transfer them into the saucepot. Over medium heat allow the sauce to come up to a bubble then reduce the heat to medium-low. Add the browning seasoning (Kitchen bouquet) and simmer for 15 minutes.

In a small bowl, whisk together cornstarch and 1 tablespoon of water (this is what’s known as a *cornstarch slurry) until the mixture is paste-like and smooth. Turn the heat back up to medium, add the *slurry, stirring occasionally, bring the sauce back up to a boil. Once the sauce thickens, reduce the heat to (lowest setting) warm. Carefully add the pot roast and cover.

Preheat oven to 350-degrees F.
For the Ciabatta rolls, slice each one in half. Place 4 halves onto each rimmed baking sheet pan. Drizzled a little olive oil of each one, sprinkle with  Kosher salt, and fresh ground pepper to taste. Transfer to the oven, bake for 7 to 10 minutes, or until golden brown.

All I do to serve this dish is to lay the toasted Ciabatta bread cut side up on a plate. Arrange a good helping of the pot roast onto the toasted slices of Ciabatta. There you have it, my Slow Cooker Pot Roast On Toasted Ciabatta Bread. Garnish with Italian flat-leaf parsley. Served with a side of my Sautéed Spinach With Garlic.

Sautéed Spinach With Garlic

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Chipotle And Coca-Cola Crock-Pot Pulled Pork

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The slow cooker is one of the greatest inventions EVER!. Set it and forget it. Every busy person has to just love a Crock-Pot. My Chipotle And Cola Crock-Pot Pulled Pork has to be my absolute favorite recipe for pulled pork. It’s so easy and delicious.

If you’d like to get my recipes for Slow Cooked Pulled Pork and/or my Fennel Slaw recipes, click on the links at the bottom of the page.

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Prep Time: 5 minutes
Cooking Time: 10 hours on high
Total Time: 10 hours 5 minutes
Yields: 8 to 10 sandwiches or servings
Equipment: 7-quart Crockpot, paring knife, chef’s knife

Ingredients:
3-pound bone-in (substitute boneless) pork butt, fat cap scored (pork shoulder)
3 large onions, peeled and quartered
3 garlic cloves, peeled and whole
1 7-ounce can of Chipotle peppers in Adobo
1/4 cup of Coka-Cola
2 dashes of liquid smoke
1/4 cup chicken broth, unsalted
1/4 cup of dark brown sugar
2 tablespoons of Kosher salt
1/2 cup of barbecue sauce (favorite brand)

Directions:
I’m using a bone-in pork shoulder (pork butt) here because any meat containing a bone will give you more flavor. Using a paring knife score the fat cap of the pork butt (as seen in the picture). Add Kosher salt and dark brown sugar, all over the top. With your hands rub the spices all over the top of the pork allowing the spices to seep down into the crevices of the scored fat.

Arrange the quartered onions and whole garlic cloves in the bottom of the Crockpot. Place the pork butt (fat side up) on top. To the top of the pork, add 1 whole can of Chipotle peppers along with the Adobo sauce. Leave the Chipotle peppers whole and just spread them out with the sauce all over the top of the pork butt.

Next, add the Coca-Cola chicken broth, and liquid smoke allowing the liquids to just drizzle all over the top of the pork until the liquids settle at the bottom.

Set the Crock-Pot to cook for 10 hours on high. Eight hours into the cooking process, carefully flip the pork over and continue cooking for another 2 hours. Be careful, the bottom part of the pork butt is really tender from sitting in the juices.

Note: Use two pairs of tongs for extra support.

Carefully transfer the pork onto a cutting board, using two forks to shred the meat. Add the shredded pork back into the cooking liquid. Finish by adding the barbecue sauce. Toss the sauce through so that all the meat gets nicely coated. Pulled pork is ready to serve.

This is when SWEET meets HEAT! This Chipotle And Cola Crock-Pot Pulled Pork is a roller coaster for your taste buds for sure.

Serve hot alongside your favorite side dishes or make sandwiches.

Slow Cooked Pulled Pork

Fast Homemade Garlic Dill Pickles

Fennel Slaw With Fresh Dill

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