Wednesday, March 24, 2010

WDW - Easy Pot Roast {Crock Pot} & Bri's carrots

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I love Giada de Laurentiis' Pot Roast recipe (Stracato with Porcini mushrooms). It's my favorite. But, when I don't feel like giving up several hours or dirtying every pan in the kitchen making hers, I turn to this easy short cut. Made in the crock pot, this has surprising WOW factor. If you like to use your crock pot and love pot roast, here's a super easy, super fast (well, fast to prepare for the crock pot), super tasty one for you to try.

There really is no recipe.

And you really can't mess it up. The only thing you need to remember to do is start in the morning, as the roast takes about 8 hours to cook.

Ready to go? All you do is put any size chuck roast (boneless or bone-in) in the crock pot. You want to cut the roast so it is in a single layer on the bottom. Salt and pepper all sides liberally, and add any dried herbs if you feel inclined to do that. Pour broth (beef or chicken) over to cover completely. One box of broth should be enough, and if it isn't, just add some water until the roast is covered.

That should have taken you, say 5 minutes tops. OK, moving on.

Now, just set the crock pot on low. That's it. Just walk away for 8 hours.

Well, maybe come back in about 4 hours and flip everything over. Or not. Like I said, you can't mess it up.

So, by now your hubby has probably come home from work, smelled the roast and said something like, "WOW! It smells AMAZING! What's for dinner?"

Trust me, he will. If he's anything like my husband, that is.

Now, kiss him and shoo him out of the kitchen because you've got one more important step left.

This last step is optional, but majorly increases the WOW factor of this dish. You can turn the cooking liquid into a savory, thickened gravy. Remove the meat from the crock pot, gently separate into nice chunks, and discard any visible fat or bones. Pour all the juices left in the pot into a skillet and bring to a boil. In a small jar, shake about 1/2 cup flour with about 3/4 cup water (stir with a fork if it looks lumpy). Pour the flour/water mixture into the boiled juices, and continue to boil and whisk a couple of minutes until the sauce thickens. You can now throw in some fresh herbs if you feel like it, or for SUPER WOW factor, some sauteed sliced mushrooms. Place the meat back into the crock pot, and pour the gravy over. Place it back on low until you are ready to serve.

At this point, I usually like to whip up some mashed potatoes and make Briana Steadman's carrots to go with. Enjoy!

Bri's Roasted Carrots

Peel and cut carrots into thick sticks - just cut them as you would for a veggie platter. Use as many carrots as you like.

Line a jelly roll pan with foil and spray with Pam.

Throw the carrots on the pan.

Drizzle carrots nicely with some olive oil and sprinkle with a little salt and pepper.

Roast at 450 degrees about 15 minutes.

Remove the pan from the oven. Sprinkle on some brown sugar, and drizzle on some soy sauce. Toss a bit to coat the carrots.

Return to the oven for 5-10 more minutes to caramelize.


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3 comments:

Bri said...

:D

kt said...

I read this recipe last week and was so excited to try it. I did the pot roast, carrots, and some mashed potatoes last night and Henry and Barbara came over to celebrate Sienna's birthday with us. Everyone loved it! Thanks for sharing!!!

The Leoness said...

I made this last Thursday for dinner as we were going to be gone all day and it was SO GOOD!!! My beloved said that it was one of the best meals I've ever made. I told him the recipe came from you and to be honest felt kinda guilty since all I did was throw it all in the crockpot, but if it's good, it's good, right? :) Thanks for sharing this with us!

Laura