Thursday, June 10, 2010

Slow-Cooker Pot Roast

I can't tell you how much I enjoy using my slow cooker for a pot roast. Picking out whatever sounds good at the market to throw in choosing from all the local produce and whatever might be in season- you really can't go wrong! On top of that you get to support local farmers, and in the end your family and roommates will be siked when they open the door and smell the goodness brewing in the slow-cooker! Go wild with your favorite vegetables, I grabbed some beets and pealed them before I threw them in, also a couple sweet potatoes just to see what might happen favor wise and I was really pleased with the texture differences as well as have a bit of variety in flavor. Certain vegetables give more flavor while other hold their own, it's good to try different things and see what you like best!

Serves 8
1 tbs olive oil or coconut oil
1 bunch medium carrots
2 beets
3 small new potatoes, halved
2 sweet potatoes, halved
1 half medium onions, each cut into 2 or 3 wedges
Coarse salt and ground pepper
1 small handful of dried ginger
2 Tbs steak grilling spice
2 Tbs butter
1 beef chuck roast (3 pounds), trimmed of excess fat
2 tablespoons Worcestershire sauce
1/4 cup organic vegetable broth
Small container of greek whole milk sour cream to serve (optional)


1- Season pot-roast with some salt and pepper and drizzle a bit of olive oil or coconut oil then, In large skillet brown pot-roast on all sides.
2- Peel Beets and roughly cut up the potatoes and make onion into a couple wedges.
3- Add vegetables to slowcooker; season with 1/2 the spices
4- Add pot-roast on top of vegetables
Sprinkle roast with other half of 1/2 the seasoning.
6-Cook on high for 5-6 hours.
Pour pan juices through a fine-mesh sieve, if desired. Serve roast with vegetables and pan juices.