Crock Pot Roast




I got this recipe off of cookingclassy.com but modified it a bit. So, in terms of texture, this meat was awesome. It also tasted good, but I didn't like the vegetables as much. However, the method is awesome. You need AT LEAST 8 hours on low if you want it to shred easily.


Crock Pot Roast 


1 large onion

chuck roast (mine was a small 1.5 lb. roast)

5-6 large carrots, cut into smaller portions

6 red potatoes, cut into smaller portions

1 celery stick I will leave this out next time

4 cloves garlic I am using garlic powder next time

1/3 cup red wine

1/3 cup beef broth

2 tsp. Worcestershire sauce

salt and pepper

Italian seasoning from the grinder



So, here is what I did. I seared the roast in a cast iron skillet coated in olive oil and heated high (you pat the roast dry and put salt and pepper on it). Then, I put that in the crockpot. Then, I put the onions in some oil and cooked those until they started to brown. I deglazed the pan with the liquid, and then poured this over the roast. I then put in the vegetables and cooked it on low for 8 hours. The time worked great. However, I read in this post (https://carlsbadcravings.com/crockpot-pot-roast/) about how you should put the meat on top of the vegetables so it doesn't just boil when all the liquid from the vegetables gets released. Our vegetables tasted too strongly of garlic, so next time, I am going to use garlic powder and follow the recipe above at carslbadcravings.com.

Comments

  1. The garlic powder was much better, and we also added mushrooms which was great. We also tried marsala wine today, and it worked great. however, I put the roast on top of the vegetables and it was not done after 8 hours, so I wouldn't do that again or switch it half way through.

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  2. If you do mashed potatoes, I would skip the carrots. You need to put this on high for like 2 hours or else it isn't done, even after like 10 hours.

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