One of my favorite appliances from our wedding registry is our slow cooker. The next one is our blender/food processor combo. When we first got our slow cooker I was SUPER excited. I tried out pulled pork, Italian Beef, Pernil (roasted Cuban pork), and pot roast. It’s so easy and in a matter of hours it’s done. What’s also great it is that I always seem to make more (I can never gauge how much to cook in a slow cooker… but if I was cooking on the stove top I’m pretty good) and leaves us with leftovers which I’ve been really creative with. For example, pulled pork – ate it regularly with bbq sauce, cornbread, and french fries; then made it into a sandwich with cole slaw; then made it into a bbq pizza like at cpk. YUM! Pernil – ate is with some rice and beans; next day for lunch – cuban sandwich. I’ve remixed our Pot roast into two dishes which are both equally delicious.
I followed a recipe by Tasty Eats. Because of the red wine and brandy I think it ended up tasting more like Beef Bourginon than Pot Roast, but ti was still DELICIOUS. I only modification I made was that I put the potatoes in with the rest of the veggies. I love potatoes… boiled, fried, oven baked, mashed… anyway, but they looked a tad unappetizing because it took the color of the wine. I may leave them out next time. Also, for my husband and I, I halved the recipe and we had leftovers for my sandwich, his lunch with rice, and then soup with the leftover veggies.
1 3 lb chuck roast
salt and pepper
1 large onion, sliced
1 celery stalk, sliced
5 carrots, peeled and cut into 3-inch lengths
2 cloves garlic, peeled and smashed
1/2 c mixed mushrooms (or button mushrooms), sliced
3-4 sprigs fresh thyme
2 bay leaves
2 c homemade chicken or beef stock
2 c full-bodied red wine (I used a dolcetto)
1/3 c brandy
1-2 T cornstarch
1/4 c chopped fresh parsley
Pat the roast dry and season with salt and pepper. In a skillet at medium-high heat, brown the roast on all sides. Place the onion, celery, carrots, garlic, mushrooms, thyme, and bay leaves in the slow cooker, and lay the roast on top. Pour the stock, wine, and brandy over the roast. Set the slow cooker to low and allow to cook for 6-8 hours.
Remove the roast and vegetables with a slotted spoon and set aside. Strain the leftover juices, and skim the fat off the top (or use a gravy separator). Place the juices in a small saucepan. Spoon about 1/2 c of the juices in a small bowl, and whisk in the cornstarch. Pour this slurry back in the saucepan and bring the juices to a boil. Reduce to a simmer and stir until juices thicken into a gravy. Taste and adjust seasonings as necessary. Place the roast and vegetables back in the slow cooker, and pour the gravy over. Turn on high and rewarm for about 15-20 minutes.
Serve on top of mashed potatoes, garnished with parsley. Serves 6.
Pot Roast Sandwich (featured in my rocket post. see recipe here.)
Pot Roast Veggie Soup (Grilled 3 cheese and veggie sandwich featured in rocket post)
Leftover veggies and sauce from pot roast dinner
1 tomato (give or take depending on how much veggies were leftover), chopped
Veggie Broth (beef broth can be used as well)
The pot roast recipe from Tasty Eats at home uses cornstarch so you’ll want to loosen up the pot roast sauce with water to the desired consistency. Place in pot along with chopped tomato and bring to a boil. Add noodles (Orchiette or elbow is the best. as shown in the picture I didn’t have any that day). Cook until pasta softens. If the water is reducing, don’t worry you can add water later or add broth. Taste the soup. If taste is bland, which it was in my case, add some veggie or beef broth. Only add enough to taste, you don’t want to over salt the soup. When warm enough, place in bowl, sprinkle with parmesan cheese and parsley.
This ended up tasting slightly like Minestrone after I added the tomatoes, except for the beef broth/juices part. It was nice to have with the crusty french bread.