So easy a caveman can do it. But I prefer pork, the infidel’s meat.
My wife makes a similar crockpot dish with venison filets.
Delicious!
Gotta tell you I’ts a refreshing post after the depressing ones I’ve been reading.
Thanks.
That sounds delicious. When I try it I’m going to add some mushrooms sauteed in olive oil, garlic and then simmered in a little white wine. I also like big chunks of garlic and onions in my pot roast :)
Don’t forget the can of anchovies, minced up really fine.
And before you think, gross, no way ... you’re using worcestershire sauce, right? Just British fish sauce, made from anchovies.
It’s how I do mine.
However, once put the meat into the crock pot, I pour the wine into the skillet. I use it so deglaze the skillet, adding a tablespoon of butter and sometimes I add some half & half.
It makes a nice sort of gravy that I pour over the meat and veggies before I begin to cook them.
I had some bad luck with the cut of meat I bought last time. I wanted (thought I got) an English roast but the meat was tough.
Any suggestions?
You don’t even need the wine. Just put meat, veggies (lots of carrots and onions because they seem to disappear!) and water along with your choice of seasonings in the pot and let ‘er go all day. Can’t be beat.
I have a crockpot but the interior is only 2 inches deep and 9.5 inches across. It is old but works. The chuck roasts I buy are at least 1.5 inches thick. No room for potatoes, carrots and onions. Shoot!
You can also switch it up by using white wine and Yukon Gold potatoes. We have also used yams/sweet potatoes as the kids love them.
Even a tad easier is the Joy of Cooking Beef Bourguignon recipe.
You can use chunks of beef rather than a roast, so no need to coat with flour, prior to browning. Add a little anchovy paste for the umami “savory”, and you can use sliced, butter sauteed large cap mushrooms and sliced onions with crushed garlic.
A real trick is the blend of fats: bacon, beef, butter, and even some olive oil to brown the beef.
It can take its time in the crock pot, producing a parsley gravy which they’ll want every drop. I’m of mixed minds about cooking the unpeeled red potatoes separately, but you should cook them with the rest if a particular flavor or salt is too strong.
Try using beer with your roast. Combine a can of beer..with a few swigs for the cook..with a package of dry onion soup mix and 1T brown sugar. Put peeled potatoes in the bottom of the crock pot, then the roast and then pour the beer/soup mix over the top. Cook on low 6-7 hours. Remove roast and potatoes, raise the heat to high and thicken the juices with 2T of flour mixed with a little cold beer..stir cook until gravy is thickened.