Well, today is a very busy day for me. I have an appointment this morning and I'm teaching a French sauce class tonight. Looking so forward to it! So, no time to cook this evening.. so I go to my crock pot or pressure cooker. One of our favorites, Pot Roast served over mashed potatoes. My Pot Roast is never the same. I sometimes don't have items and sometimes I have some veggies I don't normally have, like a turnip or butternut squash. Throw it in there! YUMMMMMY! and boy, the house smells like I had a personal chef cook my dinner! LOL.
Pot Roast with Vegetables
8 servings
Ingredients
1 (3 to 4 pound) piece beef chuck roast, trimmed of excess fat
Kosher salt and freshly ground black pepper
3 tablespoons olive oil
1 can crushed tomatoes or not
1 cup coffee or red wine or both
2 yellow onion, halved
2 garlic cloves, chopped
1 bunch baby carrots
2 celery stalks, sliced
if you have any root veggies, add them!
1 cup button mushrooms, stems removed and sliced in half
2 sprigs fresh rosemary
4 sprigs fresh thyme
2 bay leaves
additional chicken broth or beef broth
Directions
Season all sides of the beef with a fair amount of salt and pepper. In a large Dutch oven or other heavy pot that has a tight cover; heat 2 tablespoons of the oil over moderately high heat. Brown the meat on all sides, taking the time to get a nice crust on the outside. Pour in the tomatoes and the wine or coffee. Scatter the vegetables and herbs around the pot roast, season with salt and pepper; and drizzle with the remaining tablespoon of oil. Add chicken broth or beef broth if you need it or extra coffee or wine.. You want the roast to be just covered by the liquid of your choice. Cover the crock pot set to low for 8-10 hours.
Slice the pot roast and arrange on platter surrounded by the vegetables. Serve with the pot juices.
Note: You can use a pressure cooker.
Mashed Potatoes - buy the Bob Evans and throw some butter, gouda cheese or any other cheese in there - blue cheese, parmesan.
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