The first rule of talking to a blogger (actually, a reporter) is to never imply that something is off the record. Implying that something is off the record includes prefacing a statement with, “Don’t tell anyone, but…” Now, I won’t name any names, but one of the males in my house (one of the two that can talk and have opposable thumbs) actually said at the dinner table tonight, “Don’t tell anyone, but this is better than my mom’s.” That statement is one of the highest compliments a young home cook can receive.
Wednesday nights in our house are rather hectic, as all three of us have different responsibilities after our regular day. I go to choir practice, Dustin goes to guitar lessons and Thomas goes to basketball. Generally, there are two different options for us each Wednesday: toss something in the Crock-Pot or pick up Little Caesar’s or Chick-fil-a. This week, I planned for the former and took a 3.16-lb. pot roast out of the freezer on Sunday to thaw.
Last year, I attempted to make a pot roast for the first time and failed miserably. It was dry and flavorless. Learning from past mistakes (as I often do), I researched a few different recipes and began to prep the ingredients Tuesday night for Wednesday’s meal. I chopped the carrots into 3-inch chunks instead of coins, the onions into large chunks, celery into 1-inch chunks and set aside two garlic cloves to be sliced in the morning, then prepped the broth by combining crushed beef bouillon, water, Worcestershire sauce and dried basil.
I woke up this morning and rushed to the kitchen to put the ingredients together in the Crock-Pot. First, I cut red potatoes into quarters and placed the potatoes in the bottom of the pot. Then, I added the onions, carrots and celery and peeled and sliced the garlic cloves. I sprinkled one of the garlic cloves over the vegetables, then opened the pot roast and seasoned it with salt and pepper. I laid the pot roast gently over the vegetables, poured the broth over it and set the Crock-Pot on low for 10 hours.
When we all finally arrived home (I was the last in the door), I removed the roast and vegetables from the Crock-Pot to make a quick gravy with the juices and some flour. We ate together at about 8:30, and then the comment was made. “Don’t tell anyone, but this is better than my mom’s.” I have to admit, this is one of the most flavorful, most tender pot roasts I’ve eaten, and my own mother used to make pot roast pretty often. I accidentally dropped a shred of beef on the floor while eating and Max, the other male (four-legged, though), rushed into the kitchen on clean-up duty. And, after licking up as much as he could, he promptly sat to beg for more – a compliment even from the dog.
This will become one of my healthy and hearty standbys, as it’s easy to prep ahead of time and put on in the morning to cook all day.
LAUREN’S CROCK-POT POT ROAST
One, 3-4 lb. pot roast, trimmed of excess fat
8 medium carrots, peeled and chopped into three-inch long pieces
2 onions, each cut into 8 wedges
3 celery stalks, chopped on the bias into one-inch long pieces
3-4 large red potatoes, cut into quarters
2 cloves garlic, thinly sliced
3/4 c. water
1 beef bouillon cube
1 T. Worcestershire sauce
1 t. dried basil, crushed
Season the top of the pot roast with coarse salt and ground pepper. Set aside. Mix together the water, crushed bouillon, Worcestershire sauce and basil until bouillon is dissolved. Set aside.
Prep vegetables and place into bottom of slow cooker with one clove of sliced garlic. Set the pot roast on top of the vegetables and arrange the slices of the second garlic clove on top. Pour the broth over the top of the pot roast and cover.
Cook in Crock-Pot on low for about 10 hours (depending on weight of the roast). Do not open the Crock-Pot while it’s cooking – just let it go!
After the roast is done, remove the roast and vegetables from the Crock-Pot, leaving the juices in the bottom. Add about 1/4 c. flour to the juices and whisk until dissolved and thickened. You may need to add some cornstarch and let it sit for a few minutes to thicken.
That sounds so good, I’m tempted to run out for ingredients tomorrow so that I can make it on Friday! If I attempt it, I’ll let you know how it goes.
Hey Lauren. If you want a variation, you can try a package of onion soup mix instead of the bouillon, salt and pepper.
I put the roast in the bottom of the crock pot, pour water in until it comes half way up the pot roast, and then pour the onion soup mix on top of the roast. Put it on high in the morning. Then I come home at lunch and put the veggies and potatoes in. It’s ready by the time you get home.
But I’m gonna try your method the next time.
T.J.
You can use a deer roast too, and it is so good.
Amazing how essentially the same ingredients can be used by different people with drastically different results. This is mainly the same ingredient list I use and the roasts are good, but definitely in need of some flavor kick. It looks like you’ve aced it with your sauce and systematic method of prepping and arranging to maximize the seasonings. I will have to try this as I think Bill would appreciate roasts more often than I make them, which isn’t that often since I really only eat the veggies anyway.
i wonder who said that?… lol