Tuesday, March 15, 2011

Pot Roast

I did it. I mastered the pot roast. Last night I timidly browned the beef shoulder, cut up onions, carrots and potatoes and put it all in the crock pot and then in the fridge. This morning I got it out, turned the crock pot on and left it up to fate. I love pot roast. The amount of love I have for pot roast really cannot be described. My grandmother and my mother make the best and if I just think about it, I can taste it. I make the worst, at least the last time I attempted. 

Gypsy Slow Down

   Maybe it was a freak experience, maybe I did something seriously wrong last time, maybe fate was good to me, but tonight the pot roast was so good. I could smell it the minute I walked in the door from work. I really have to share it. I think what I did was pretty simple but I'll give you the recipe.

Easy Pot Roast 
Gypsy Slow Down
(serves two with a bit left over)

1 1/2 pound boneless chuck shoulder roast
Olive oil
2 big red potatoes
2 medium sized onions, peeled
4 carrots, peeled
2 garlic cloves, sliced
2 cups chicken broth
2 tablespoons dried rosemary
1 teaspoon crushed dried bay leaves
salt and pepper
Rice, cooked

Heat olive oil in pan on stove. Add beef and brown on each side. Make a few slits in the beef and stick garlic slices into the meat. Season the meat on each side with salt and pepper. Place beef in crock pot. Cut up onions, carrots and potatoes and add to crock pot. Pour chicken broth around the vegetables in pot. Sprinkle meat and veggies with rosemary and bay leaves. I cooked on low for about 9 hours. Serve over rice. 

Gypsy Slow Down

Related Posts Plugin for WordPress, Blogger...