Monday, November 22, 2010
Pot Roast in the Slow Cooker
I use my slow cooker year round, even if it may seem a little odd to most folks. Despite its usefulness for producing tender meat out of tough cuts in the winter months, it's also great for the summer, when you don't want to heat up your kitchen. But during the fall and winter, it still gets more use since I'm a comfort food lover. There is simply nothing greater than walking into your home after a long day and smelling pot roast. It's incredibly satisfying to every sense, even touch. Tender, falling apart meat is soft on the tongue and usually puts me into a state of ecstasy. Each time I eat pot roast, I remind myself why I could never give up meat. I.just.can't.do.it.
I know a lot of people don't like to make pot roast in a slow cooker because of past experiences with grayish meat, but if you brown the roast first before adding to the slow cooker, the meat is a nice golden color and never produces the gray tones everyone decries. Here's what it should look like after only 3-4 minutes of browning:
And here is what the slow cooker pot will look like before the slow cooker works its 8-10 hour magic:
Slow Cooker Pot Roast
(from All Recipes)
4 pounds chuck roast
Kosher salt and pepper to taste
Pinch of paprika
1 packet dry onion soup mix
1 cup water
3 carrots, chopped
1 onion, chopped
1 stalk celery, chopped
1 cup frozen peas
1. Take the chuck roast and season with salt, pepper, and paprika to taste. Brown on all sides in a large skillet over high heat.
2. Place in the slow cooker and add the soup mix, water, carrots, onion, potatoes and celery.
3. Cover and cook on low setting for 8 to 10 hours. Add peas during the last 20 minutes of cooking.
Note: The original recipe calls for 3 potatoes, peeled and cubed, but I omit them because I prefer to serve pot roast over mashed red potatoes.