Nothing says winter and cool weather like a perfect pot roast! It’s one of my favorite Sunday dinners to make and I was excited that it finally cooled down enough in Loma Linda for me to make it; there’s just something wrong about making a pot roast when it’s warmer than 70* outside. I’ve actually never made a pot roast before in my crock pot, I usually use my dutch oven and cook it in my oven. I’ve been trying to use my crock pot more often so I decided to try a pot roast to see how long it would take to cook and how well it would turn out.
Of course, my favorite pot roast “recipe” is from The Pioneer Woman and it’s always my go-to, so I decided to follow the same recipe but instead of cooking it in the oven for three hours I cooked it in my crock pot for six hours.
Here’s what you need:
Chuck Roast, onion, carrots, rosemary (preferably fresh), beef stock, salt/pepper and onion soup mix (not pictured).
The onion, carrots and meat all need to be seared before assembling them, so grab a hefty skillet and heat up some oil. Cut the onion or onions, into large chunks and toss them in when the skillet is hot. The onions just need to get some color on each side, then remove them and set aside.
When the onions are done, throw in the carrots. Peel and chop the carrots into large chunks and again, just toss them around in the hot skillet until they get some color. The carrots definitely do not need to cook at all. Set aside when they’re done.
Season the meat with just a little salt and pepper. Crank the heat on your skillet to get it nice and hot for the meat.
Sear the meat for about two minutes on each side, just long enough for it to get nice color. If you try and flip the meat and it seems a little stuck on the pan, that means it’s not done yet and needs to keep searing until it easily flips over.
Flip and sear the other side then remove and set aside for a moment.
Typically searing the meat would happen in the dutch oven which would also cook the meat, so we still want to get all that flavor from the bottom of the skillet. Pour in some beef stock and whisk it around – be careful, it will be very hot and steamy for a few seconds. Scrape all the goodness off the bottom of the pan and let it reduce just a minute or two then pour it all into the crock pot.
Put the chuck roast in the pot first followed by the carrots, onions and enough beef stock to cover the meat about half way or a little more.
Add in the onion soup mix and rosemary, preferably fresh rosemary but my grocery store didn’t have any fresh so I had to use dried, then sort of stir it around a bit.
Cover your crock pot and cook on low about two hours per one pound of meat. My meat was 2.5 pounds and I cooked it for 5.5 hours. Keep in mind that the meat only gets more tender the longer it cooks, so if you check on it and it’s still a little tough, keep cooking it!
When it’s done, your home will smell delicious and the meat will fall apart.
I made some mashed potatoes to go with the pot roast and also a little gravy (please ignore my photo – I am still learning that pictures taken with bad lighting turn out really bad – I’ll learn one of these days!!)
To make the gravy, pour some of the liquid out of the crock pot into a skillet, add some more beef broth, a tablespoon of cornstarch and whisk until it bubbles up and thickens.
The pot roast turned out very delicious – my mouth is watering just thinking about it right now! However, I decided that I prefer the pot roast cooked in the dutch oven rather than the crock pot BUT it’s a great meal to keep in mind in case I ever need a super simple crock pot meal. Also, since the carrots cooked almost 6 hours, they were getting mushy, so I would add those in about half way through so they still have a little firmness when the roast is done.
This is a perfect meal to make on a Sunday afternoon and is an easy way to learn how to make a pot roast. Enjoy!
Here’s the link to The Pioneer Woman’s recipe: http://thepioneerwoman.com/cooking/2011/09/2008_the_year_of_the_pot_roast/