Nov 16 2013
I needed a simple supper for Sat. evening so this crockpot
beef pot roast worked well for me. I needed to install a new blower fan in my
Traeger and mulch up some of the leaves in my yard. It was a nice day about 60
deg.
I followed Pioneer Woman’s recipe pretty close. She did hers
in the oven and I did mine in the crockpot for about 8 hours on low. With just
a beef chuck roast, carrots, celery, onions beef broth and a little salt and
pepper it makes a fine meal. Add some mashed potatoes and rolls or bread and
butter and you have a comforting meal. Homemade mashed potatoes are better but
as a time saver I used some Bob Evans and toasted some garlic knots in the
oven.
I browned the onions and carrots in some olive oil then
seared the roast and in the Crockpot with two stalks of celery. I deglazed the
skillet with some light beer, ¾ cup, and in the pot, you could use some wine or
if you don’t want to use alcohol use beef broth. I added some beef broth to
almost cover the roast. I turned on high for about a half hour then down to
low.
I got the new fan in the Traeger, changed the pellets out to
some 100 % apple wood and recharged, ready to do some apple wood bacon Sandman
gave me. I got my leaves mulched and then some rest before supper time.
An hour before supper I took the roast out to remove the
fat, had to use a slotted spoon, it fell apart.
I added the meat back and turned to high. I added slurry of
a tablespoon of flour and a little water, and a tablespoon of kitchen bouquet
the last half hour. Kitchen bouquet is a browning and seasoning sauce for meat,
gravy and stews. I skimmed some fat off the top and then I toasted the garlic
knots in the oven, nuked the mashed potatoes and served it up. That hit the
spot; I was hungry for some good beef and gravy!
Ingredients
Browning the onions
Browning the carrots
Searing the beef
Deglazing the skillet
All in the pot
After seven hours
Ready to serve
My supper
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