Old Fashioned Pot Roast
Published: Wed, 10/09/24
Updated: Thu, 10/10/24
Hi Slow Cookerers!
Welcome to another Wednesday!
Today is a recipe for an Old Fashioned Pot Roast -- something you'd imagine Grandma making from scratch for a family Sunday dinner.
If you know me, you know I am NOT someone who likes to cook before I cook -- but I did take the time to brown the meat for this particular pot roast recipe.
The rule of thumb (well, my rule of thumb..) about whether or not to brown:
First off, browning does provide a bit of extra flavor, some extra color, and texture. If you have time to brown meat and onions before throwing it into the pot you will like the result.
BUT unless you are doing a side-by-side taste comparison or have a super fancy palate you aren't really going to notice the difference.
SO -- if you are trying to impress company and have the time to do so, sure -- brown the meat.
But on a busy
don't worry about it.
;-)
I hope this helps clear things up a bit!
Old Fashioned Pot Roast
(click through to see photos of this dish and view comments from readers)
serves 6
4 pounds beef roast (chuck or rump)
2 tablespoons flour (I used a gluten free baking mix, because we happen to be GF))
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 teaspoons garlic powder
1 tablespoon olive oil
1 medium onion, sliced in rings
2 large Russet potatoes, cut in 2-inch chunks
1 cup baby carrots (or peeled and cut regular carrots!)
1 cup sliced celery
3 tablespoons gluten free Worcestershire sauce
1/2 cup beef broth or red wine
The Directions.
Use a 6-quart slow cooker.
This is what I did:
In a plastic zippered bag, shake a thawed beef roast with flour, salt, pepper, and garlic powder.
Remove roast from the bag and brown all sides in a large skillet with olive oil.
While your meat is browning, place the sliced onion in the bottom of the cooker.
Add meat, and toss in the potatoes, celery, and carrots.
Pour worcestershire and beef broth (or wine) on top. Cover and cook on low for 8 to 10 hours.
If your meat isn't as moist as you'd like nearing serving time, take it out and cut it into a few pieces and return it to the pot to soak up more juice.
A dry roast isn't from over slowcooking, it's from under slowcooking!
The Verdict.
This is what pot roast should taste like!! I am not a cooking snob -- I use packets of seasonings here and there and I like things simple and easy when I'm in a rush.
But this is majorly delicious and definitely worth the few extra steps needed to brown the meat.
Have a happy and wonderful day and happy Slow Cooking!!
steph
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thank you!!
Stephanie O'Dea
1534 Plaza Lane #256, Burlingame California, 94010-3204
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Stephanie O'Dea
1534 Plaza Lane #256, Burlingame California, 94010-3204
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