Thursdays Are For Cooking
Baby red potatoes
Because Aysel occasionally pops in here, I thought I’d offer this recipe, which is worth every brief minute of the time it takes to prep it, and the time it takes to cook it to perfection. I love using the Crockpot because it’s fill it, cover it, set it and go do other things. If you have one with a timer (and they do exist), that’s even better. We’ve started having chilly nights already, which is why I looked for this recipe.
This one uses the slow cooker or Crockpot, and I have used this recipe before. I used baby red potatoes, which are pretty sturdy and suitable for this. Yukon Golds have a good, buttery flavor to them, and russets are – well, as universal a veggie as you can get. It’s all good. I’d add a side dish of cut veggies, cornbread, and for afters, pumpkin pie with real whipped cream.
ULTIMATE SLOW COOKER POT ROAST
Recipe from “Dinner Then Dessert”
https://dinnerthendessert.com/ultimate-slow-cooker-pot-roast/
Yield: 8 servings
Prep Time: 15 minutes
Cook Time: 8 hours
Total Time: 8 hours 15minutes
Author: Sabrina Snyder
Ultimate Slow Cooker Pot Roast that leaves you with tender meat, vegetables and a built in gravy to enjoy them all with in just 15 minutes of prep! Perfect weeknight dinner!
INGREDIENTS
4-5 pound chuck roast
2 tablespoons canola oil
2 teaspoons Kosher salt
1 teaspoon coarse ground black pepper
1 teaspoon dried thyme
1 pound carrots peeled and cut into 2″ chunks
2 pounds Yukon Gold potatoes peeled and cut into large chunks
2 cloves garlic minced
2 cups beef broth
2 tablespoons corn starch
2 tablespoons cold water
minced parsley optional, to garnish
Instructions:
– Season the chuck roast with the Kosher salt, pepper and thyme (if you are sensitive to sodium, adjust to your taste or you can even leave the salt out altogether since you’re adding broth).
– Heat your pan (or if you can brown in your slow cooker, do it in that insert to medium high.
– Add the canola oil and when it ripples and is hot add in the roast and brown, deeply, for 4-5 minutes on each side. (N.B.: You can substitute olive oil for canola.)
– In your slow cooker add the carrots, potatoes and garlic.
– Lay the beef on top, then add the beef broth and cover, cooking on low for 8-10 hours or on high for 5-6 hours.
– In the last hour mix your cornstarch and water and add it to the slow cooker to thicken the sauce or you can take the food out when done cooking, and add the leftover liquid to a small saucepan with the cornstarch/water mixture and cook on high for just 2-3 minutes until the liquid is thickened into a gravy.
– Pour the gravy over the meat and garnish with parsley if desired.
Category: Economy
Add a cup of red wine when everything goes into the pot. 8 hours at low heat will cook out the alcohol, if that’s an issue. It adds a great depth of flavor.
Great recipe, thanks Ex!
My pleasure, Ed!
num num num num num!!!!!!!!!!!!!!!!
Made a skillet of buttermilk cornbread on evening last anticipating a need for it today on Thursdays are for cooking. Oven don’t get turned on til late thirty, still running in the high 90s during the day here. There’s a porked beef beast orast in the crocked pot as we speak, percurlating lowly.
Some of your pro tips have helped me Mi’Lady. Not using any salt at all, Mrs Dash Lemon only, more real garlic v the sprinkley kind, and more thyme. Also using more beef and chicken broths (canned, low sodium), had missed that step in my memories of how Mama did it. Forgot to make mention of that and give you a hat tip and a Thanks.
keepemcoming
You are welcome 5th/77th! We’ll leave the light on for you.
Make sure no one Peed on the Potato’s….!!!!
Turnips work well in this, too. Flavor!!!
Our crock pot never leaves the stove top, year around.
Got short on time yesterday morning so made a chuck roast in the pressure cooker in 45 minutes, not counting the 12 or 15 minutes it takes to brown it to perfection.
Amen on the venerable russets. There’s a time and a place for all kinds of food but russets will do anytime and any place, even in the microwave if you’re really hungry, in a hurry and have some topping for it.
Sometimes I’ll throw some celery seed into the mix with a roast, specially if we don’t have any fresh celery on hand!
I feel special ^.^ and I second adding two glugges of red wine, approx a cup, at the beginning, it’s how I’ve always done it. Also ~1/2 cup of soy sauce instead of salt in the broth adds the sodium (or 1/4 coconut aminos if your sensitive to the gluten or the soy) and it adds even more flavor depth. I also like Italian seasoning rather than just the thyme.
Is HE leaving the cooking things alone? That’s important, too.
yes, yes HE is ^_^
Damn these posts make me hungry as hell these days….
I decided it’s time to get my old ass back into something resembling a more trim, fighting form…so I’m back on my bike from 7-10 miles a day and lifting weights three days a week as well….
Sadly, to that end I’ve damn near stopped eating all carbs to include those lovely red potatoes in the image…as a German ancestry male married to an Irish ancestry female potatoes are typically not at all safe in our home…
At least I can live vicariously through these posts and drool over what I’m not eating at all these days.
Just stay away from anything with aspartame in it. It does NOT contribute to weight loss at all.
aspartame is the devil
Mostly fresh veggies and chicken…sometimes a little 93/7 ground beef…very little starchy foods, not much in the way of bread or taters which are two of my favorites…
Pretty dull stuff but effective for losing some weight…
I got this body lifting weights…12 oz at a time.
Want a hot body? Move to Georgia…walk outside. Mission Accomplished!