Monday, August 17, 2009

This Pot Roast Recipe is Both Easy and Rewarding. This Pot Roast Will Basically Cook Itself

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Today I woke up to find a very excited 5 year old jumping up and down asking what we were going to cook today. Before she went to sleep I had told her that we would be making something special in the morning. The suspense was just killing her. I told her "Pot Roast". She said: “What’s that?” I rolled out of bed with a smile “I’ll show you”.

For this Pot Roast Recipe we Chose 5 Medium sized red potatoes quartered lengthwise, about 2 cups of Carrots, and 1 Onion cut into wedges. We used Red potatoes because we wanted to avoid the starchy taste of regular potatoes in the broth though I’m sure you can go with any type of potato you have on hand.
Put your veggies into the bottom of the Crockpot.
As for the star of the show we chose a 3.5lb Beef Chuck Roast. Don’t be afraid to get a piece of meat with a little fat on it they call that marbling and it adds flavor and tenderness to the final product. If you can’t find anything that looks good at the meat counter feel free to ring the bell and talk to a person in the meat dept. I had the nice folks at Wal-Mart pull this one from the back for me. It only cost about $13 and looked very fresh.
If you lack the time to brown the meat it is not the end of the world just add it to the Crockpot and make sure you salt both sides.

I turned the stove between medium high and high before removing the meat from the package. It’s nice to use a pan that is heavy so the heat transfers well to the meat without burning it. I use a Wok for this but any frying pan will do. Some people use Oil for this step I don’t think it is needed but you can add a bit of olive oil to the pan if you would like.
Be a bit liberal with the kosher salt add at least two pinches of salt to the outside of the meat.
Let it cook between 1-2 min and then check it to see of it is nicely browned on the bottom if the meat is ready flip the roast over. Remember you are not actually trying to cook the meat just sear the outside of the meat to help keep the juices inside and add flavor.
Add salt to the other side of the meat.
Check to see if it has seared properly on the bottom if it has transfer the Pot Roast to the Crockpot.
Add about half a can of chicken broth to the pan and put it back on the stove.
Scrape the bottom of the pan to get the nice dried meat juices off the bottom. Once you get them to dissolve into the chicken broth pour the broth into the Crockpot.
Pour the remaining amount of Chicken Broth into the Crockpot. Don’t worry if there does not seem to be enough liquid in the Crockpot the meat will make its own liquid. Adding less liquid to the pot increases the flavor of the meal. 1 can of chicken broth seems perfect.
Add 3 Tablespoons of soy sauce to the Crockpot.
Add fresh ground Black Pepper to the Roast.
The pot roast is ready to be cooked.
Place your lid on the Crockpot.
Set the Crockpot to cook on low for 8 hours.
There was nothing left to do but wait. The Pot Roast smelled so good while it cooked. Anticipation was high by time dinner rolled around. The potatoes, Carrots, and Onions were cooked to perfection the meat was fork tender needless to say there was not much left to put in the fridge after dinner was over.


3.5 lb Beef Chuck Roast
1 Onion
2 cups carrots
5 Medium Red potatoes
3T Soy Sauce
1 14oz can chicken broth
Kosher salt
Black Pepper

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