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| Italian Pot Roast - Ready to cook! |
I was planning something completely different for this post when a friend emailed and said, “We’ve used all the steaks and ground from our side of beef and now I’m left trying to figure out a good way to use up the roasts. I know you must have a tasty recipe or two.”
Well, yes I do. Initially I thought I’d tuck the idea away for a while because I had already been working in a different direction. But then ... oh what the heck, here it is. Like I’ve said before, I’m not a recipe cook and so I never have anything written down. That means I have to make it myself and try to figure out measurements, proportions, and times before I can give someone my recipe for anything.
Roasting is a slower cooking method for cuts of meat that are less tender. The slower, longer cooking allows time for the connective tissue to break down and naturally tenderize the meat.
I was having company last Sunday and so I thought it was a great opportunity to document this recipe. So I could enjoy my company and not be greasing up the kitchen while they were here, I decided - Let’s to a roast in the crock pot! I did all the prep Saturday night and it took me about 45 minutes before I put it in the frig waiting for the next morning when I put the crock in the pot and cooked it for about 5 hours.
The minute my company walked in the door, the lid of the crock pot was being lifted with comments like "that smells delicious" and "what are you cooking". The roast was ready in 5 hours with the first 3+ on high and then I turned it down to low.
Now, to make a long story short... I've had this post on my desk for over a week pondering how to explain the fact that this roast disappeared so fast that I had no time to photograph the final product or a plated version. This has bothered me, but short of remaking it just for the shoot, you'll have to take my word for how delicious it was and how quickly it disappeared.
You can change the flavor (country) based on the herbs and spices and a couple of ingredients. I'm giving you an Italian and a French version to choose from. I made the Italian version, but the French version is equally as easy with a completely different taste. It's all in the herbs!
Slow Cooker - Pot Roast
2-4 pound organic or natural beef roast - chuck, rump, shoulder
1 tsp salt and ½ tsp pepper OR a savory dry rub
ITALIAN FRENCH
4 Tablespoons organic olive oil 4 -6 Tablespoons butter or olive oil
2 cups chopped carrot 2 cups chopped carrot
2 cups chopped onion 2 cups chopped onion
4 cloves of minced garlic 4 cloves of minced garlic
4 Tablespoons organic olive oil 4 -6 Tablespoons butter or olive oil
2 cups chopped carrot 2 cups chopped carrot
2 cups chopped onion 2 cups chopped onion
4 cloves of minced garlic 4 cloves of minced garlic
1 teaspoon sugar 1 teaspoon sugar
1 Tablespoon dried parsley 1 Tablespoon herbes de Provence
1 Tablespoon dried parsley 1 Tablespoon herbes de Provence
1 teaspoon Italian seasoning OR 1/2 tsp fennel seed (optional)
1 28 ounce or 2 14 ounce cans of diced tomatoes 1 tsp each thyme, marjoram, basil
1 cup of good red wine 1 bay leaf
1 28 ounce or 2 14 ounce cans of diced tomatoes 1 tsp each thyme, marjoram, basil
1 cup of good red wine 1 bay leaf
1 cup of good red wine
2 cups beef stock
I like to use a savory rub on my meat. It’s my own combination of herbs, spices, and salt. If you don’t have a dry rub, you can just use salt and pepper. Rinse the meat and pat it dry. Rub the meat with the salt and pepper or rub, wrap it up, and put it back into the refrigerator for an hour or so while you prepare the rest of the ingredients. I do not incorporate a lot of salt up front, but suggest that you taste the final product and add salt to taste before serving. This is a better overall way to reduce salt and let the flavor of the different herbs shine through.
I like to use a savory rub on my meat. It’s my own combination of herbs, spices, and salt. If you don’t have a dry rub, you can just use salt and pepper. Rinse the meat and pat it dry. Rub the meat with the salt and pepper or rub, wrap it up, and put it back into the refrigerator for an hour or so while you prepare the rest of the ingredients. I do not incorporate a lot of salt up front, but suggest that you taste the final product and add salt to taste before serving. This is a better overall way to reduce salt and let the flavor of the different herbs shine through.
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| Veggies and herbs |
Put the chopped carrot, onion, garlic, and seasonings in the bottom of the crock pot. If you want to, you can saute these in a little olive oil before putting them in the crock pot, but it is not necessary. I don't saute for the Italian version, but the caramelizing would be a good support for the French version.
Heat the oil in a heavy skillet and brown the meat thoroughly on both sides. Put the roast on top of the vegetables.
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| Browning the meat adds flavor |
Add the tomatoes and top it off with 1 cup of red wine. In the French version, since you don't have the juice from the tomatoes, add 2 cups of beef stock or water.
That’s it! If you want to cook it tomorrow, refrigerate the covered crock until you are ready to start it. Set the temperature at high and let it cook for about 3 hours and then lower the temperature to low and continue to cook another hour or 2 until the roast is fork tender.
If the sauce is too thin, you can put it into a pan on the stove top and bring it to a fast boil to reduce it to a thicker consistency.
You can also cook this in a roaster in the oven - I would have the oven at about 300 degrees and cook it for at least 3 hours or until fork tender, covered tightly.
I served mine over fluffy jasmine rice with a side of green beans, but serve it over your favorite rice - potatoes - polenta and with your favorite salad or veggie. Enjoy!
I served mine over fluffy jasmine rice with a side of green beans, but serve it over your favorite rice - potatoes - polenta and with your favorite salad or veggie. Enjoy!
