My spin on traditional pot roast. The key for a tender, moist roast is all in the preparation. No time to thaw before you start prep? No problem! I often start with a frozen roast which really seals in the moisture. This recipe works great with any cut. One of my all time favorite comfort foods, so lovely to come home to on a winter day.
Prep time: 20 minutes
Cook time: 6-8 hours
Servings: 6+
Ingredients
3 ½ - 5 lb roast
3 Tbsp olive oil
1 tsp pepper
1 Tbsp seasoning salt (I use Alpine Touch)
1 Tbsp dried rosemary
1 Tbsp dried thyme
1 Tbsp dried parsley
7 whole cloves
1 large yellow onion, cut into wedges
1 cup celery, sliced
1 cup carrots, sliced
1 cup sliced turnips or potatoes
1 can stewed diced tomatoes (use homemade if you have them)
2 cup beef broth
1 cup red wine
Fresh thyme sprigs for garnish (optional)
Instructions
-Mix dry ingredients (except cloves)
-Generously coat all sides of roast
-Heat olive oil on medium high heat in a large skillet
-Sear all sides of roast just until golden brown
-Place slow cooker on low heat
-Place roast into slow cooker
-Deglaze the skillet with broth and red wine scraping up any bits and seasonings left in the pan
-Pour over roast
-Add tomatoes, stir gently to mix
-Add vegetables and cloves
-Scrape the pan you seared the roast in and pour drippings into the slow cooker
-Cook on low 6-8 hours or until internal temperature is 155
-Remove roast, place on a platter and allow to rest 30 minutes before slicing
-Scoop vegetables out to surround roast on platter
-Pour some of the remaining liquid over it before serving
-Enjoy!
Pairs well with roasted asparagus or green beans, mashed potatoes and homemade bread
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