Brandon loves pot roast! Every year his grandma makes a wonderful pot roast around the holidays, and we find when we can get a nice cut of meat on sale it is a go to way to cook a tougher lower quality cut of meat in an extra delicious way!
What you need:
1 large cut of beef of some sort - tougher cuts are good for a slow cook roast because they pull apart and break down. Chuck, brisket, round are all good options!
1 large onion
2 cloves of garlic
Cracked Pepper and Sea Salt
1 russet potato
1 can of cream of mushroom soup
5 large carrots
Directions:
Pat dry the meat
Chop onion into desired size
Chop carrots and potato and set aside
Heat a cast iron skillet or pan on high on the stove top adding a table spoon of olive oil
Salt and pepper the meat, and sear for four minutes on each side in cast iron skillet
Once seared place in slow cooker
Add chopped onion to skillet with 1/4 cup of white wine to caramelize
As onions cook scrape all remnants from searing the roast from the pan to have added seasoning and flavor, and pour onions and scraps into the slow cooker
Add chopped carrots, can of cream of mushroom soup, and crushed garlic cloves
Let cook on high for 8 hours so the roast becomes extra tender
I serve this with mashed potato boats to absorb all the wonderful juices from the roast and it tastes like the holidays on a plate!
Serve and enjoy!
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