Probably one of the best thing about winter/cold days is comfort food like
this Pot Roast.
There is nothing more comforting than this.
I can eat it everyday if I can.
Good thing is that it's not really hard to make.
Serve with Rice or Mashed potatoes,
..And oh, don't forget the wine!
Enjoy!
- 3-4 lb. Chuck Roast
- 2 tablespoons flour
- 4 tablespoons olive oil
- 2 teaspoons brown sugar
- 1 teaspoon EACH: salt, garlic powder, onion powder, chili powder, paprika
- ½ teaspoon black pepper
Gravy:
- 1 cup chicken broth
- 2 cups beef broth
- 1 beef bouillon cube or 1 tsp better than bouillon
- 1 ½ teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon low sodium soy sauce can sub Worcestershire
Veggies:
- 2 ¼ lbs. baby potatoes (cut in halves)
- 2 lbs. whole carrots (cut in halves or thirds)
- 1 lb Mushrooms (optional)
- 1 onion
Pat roast completely dry. Combine seasoning ingredients and massage it onto all sides of the roast, followed by the flour.
Heat olive oil in a large pan over medium-high heat. Once the oil is shiny and heated, add the roast and sear on each side for 2-3 minutes, until a brown crust has developed. Decrease heat slightly if needed during cooking. Remove from heat and set aside.
Whisk together the gravy ingredients and add some of it to the skillet that you used to sear the roast. Transfer it to the slow cooker along with the remaining gravy mixture, followed by the pot roast and any juices from the plate.
Cut the potatoes in half or thirds of equal size. (If 1-2 inch potatoes, you can leave them whole.)
Peel the carrots and slice them into halves or thirds. Very thick carrots can also be sliced in half lengthwise. Add the Mushrooms
Arrange the potatoes around the roast and top with carrots and mushrooms. Place the lid securely on top and resist the temptation to open it during cooking as you’ll lose a lot of heat.
Cook on high for 5-6 hours or on low for 8-10 hours.
Carefully remove the carrots, potatoes, mushrooms and the roast and set on a serving platter. Tent with foil.
Prepare the Gravy
Use oven mitts to lift the crock and transfer the juices to a saucepan, OR, if the crock is stovetop safe, you can place the crock right on the stovetop.
Bring the juices to a boil. Whisk together the corn starch with cold water until completely combined. Gradually add it to the gravy and whisk continuously to incorporate.
Decrease heat to low and simmer until ready to serve. It will continue to thicken. Add a few drops of Kitchen Bouquet browning and seasoning sauce if a darker color is preferred. Swirl in 1 tbsp. cold butter prior to serving.
Season veggies with salt and pepper if desired and serve with Mashed potatoes or Rice and Enjoy!
We had some Mozzarella sticks for Appetizer and it was perfect!
Let me know what you guys think!
xo
