When it decides to rain in Portland it really rains. It can rain
steadily, all day long, with no breaks. Recently I drove back from a visit
to Seattle in the pouring rain. By the time I got home, I knew what I
would be making for dinner—pot roast. This is one of the few times a
year that I will use a Crock Pot. When it comes to making tough meats
tender, ain't nothing like a slow cooker.
Stefania Butler's Pot Roast
This makes the whole house smell good while it cooks. I served this with fresh-grated horseradish on the side, but my kids like to dip theirs in ketchup (like I did when I was a girl).
- a 4-5 lb. cut of "pot roast beef" (chuck, shoulder, rump, or my preference: bottom round)
- salt and pepper (and/or Montreal Steak Seasoning)
- 6 cloves of garlic
- 1 onion, chopped
- 2 carrots, scrubbed and cut on the diagonal into 1 inch chunks
- 4 stalks of celery, cut on the diagonal into 1 inch chunks
- 6 red new potatoes cut into quarters
- 1 cup frozen peas
- one cup of dry red wine
Preheat a cast iron skillet over med-high heat. Season roast generously with salt and pepper (or Montreal Steak Seasoning). Sear the roast until each side is nicely browned and caramel-y, about 7-8 minutes per side (or even up to 10 minutes as long as you have nice even heat in your pan).
Meanwhile, cut up all veggies and layer into the slow cooker. Pour wine over. Season with salt and pepper. When roast is done searing lay the roast on the veggies, cover, and turn slow cooker to high. Cook 6 hours.
To serve, leave cooker on high. With a slotted spoon, remove veggies to a platter and keep warm. Carefully remove meat to a cutting board. Put peas into slow cooker, cover, and let heat through while you slice the meat. Spoon the warmed peas on top of the veggies. Lay sliced meat on top of veggies and serve with grated horseradish.
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Reader Comments (Page 1 of 1)
10-06-2005 @ 7:41PM
mpeng said...
If by bright sunny day with clear skies and 90*F is pot roast weather, then yes!
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10-06-2005 @ 9:00PM
Sir Not Appearing in this Blog said...
I made pot roast a few days ago when it was still "cold" (I'm sorry, 76F is NOT cold...not even in LA). Nothing fancy, I'm afraid-just a tri tip, a tin of cream of mushroom soup and a packet of instant onion soup cooked in the crock pot for five hours-but it was good. I added some steamed potatoes and carrots. Yum!
Now that I think about it, I should have browned the tri tip first. Oh well, it was still good.
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