Monday, July 2, 2012

Slow Cooker Pot Roast

It is July and it is too bad we aren’t getting any summer here yet. It has been so cold and rainy all spring; it is starting to make me crazy. 

Instead of wanting to get out there and use the Barbeque, I have been craving fall style comfort foods to warm me up.

I made this Slow Cooker Pot Roast the other day, it was awesome, so much flavour. I just love the slow cooker, spending 15 minutes prepping dinner then walking away on it all day, coming back and having it ready to go rocks my world.

What you need,

1 3-4 pound chuck roast
1 tbsp. cornstarch
2 tbsp. cold water
4 large carrots, peeled and chopped into large pieces
1 large onion, peeled and chopped in to large pieces
3 stalks of celery, chopped into large pieces
Salt and Pepper
2 tbsp. Worcestershire sauce
½ cup beef broth or water

Start by trimming any large chunks of fat off the roast. Pat it dry with paper towels and season well with salt and pepper on all sides.

Heat a large skillet to medium high heat and sear the roast for 2-3 minutes on each side until well browned.

Remove the meat from the pan and set aside.
Deglaze the pan using the ½ cup beef broth or water.

In a small bowl stir together the cornstarch and cold water, pour it into the bottom of the slow cooker.

Toss in your chopped onion, carrot and celery. Carefully place the browned roast on top of the veggies.

Pour the liquid from deglazing the pan all around the roast.

Drizzle the Worcestershire sauce all over the top of the roast.

Pop the lid on and cook on high for 6 hours or on low for 8-9 hours.
Once the roast is ready carefully remove it from the slow cooker.

Set on a cutting board and cover with tin foil for a few minutes. Remove the veggies with a slotted spoon to a serving dish.

Pour the liquid from the slow cooker through a fine mesh sieve into a pot. Cook over medium heat on the stove, season with salt and pepper to taste.
If the gravy needs to be thickened a bit more you can stir together another tablespoon of cornstarch with 2 tablespoons of cold water and add it to the gravy. Stir until gravy bubbles and thickens.

Slice the pot roast and serve with the veggies, some lovely buttermilk mashed potatoes and that super tasty gravy!

The perfect warm comforting dinner for a cold rainy July day!!


1 comment:

  1. This is perfect timing! I am planning on making a roast for tonight but hadn't decided yet how to make it! Though, I'm not making it to warm up, I'm making it because it's too hot to turn the oven on! :)