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12 Mar
Pot Roast in the Crock Pot
Posted as Meat
I absolutely adore my crock pot. I love being able to devote a small amount of time in the morning in order to have a hot, hearty, and delicious meal done and waiting when it’s time to sit down and eat. It’s genius, really. That being said, I don’t use it nearly enough. Last Christmas my cousin bought me the Cooking Light Slow Cooker cookbook for our gift exchange, and it’s full of amazing recipes. I have finally begun to try to get the most out of it and try some new recipes. I can’t say enough good things about this cookbook – there hasn’t been one thing that I’ve tried that I haven’t loved.
I got a late start on getting this into the crock pot and as a result, it ended up cooking for 8 hours instead of 10, but it was still fabulously tender and falling apart. All of the vegetables were cooked to perfection – soft, and incredibly tasty. At first I found it odd that the meat was to marinade in soy sauce, as I was skeptical of an Asian pot roast, but you couldn’t even taste the soy sauce in the finished product. I also didn’t use dried mushrooms, but instead threw some creminis in with the rest of the raw vegetables and simply combined the beef broth with reserved marinade and tomato paste.
Lis over at La Mia Cucina is hosting this month’s Weekend Cookbook Challenge, and has chosen the theme of Crock Pots, Dutch Ovens, and Pressure Cookers. I couldn’t think of a better dish to enter into this blogging event! So go on and dig through your cookbooks and find a recipe that uses one of these great inventions, and shoot it over to Lis! Goodbye winter! Ta Ta!
Company Pot Roast
(Source: Cooking Light Slow Cooker pages 20-21)
1 (2-pound) boneless chuck roast, trimmed and cut in half
1/4 cup low-sodium soy sauce
2 garlic cloves, minced
1 cup beef broth
1 (.35-ounce) package dried morels or dried shiitake mushrooms
1 tablespoon cracked black pepper
3 tablespoons sun-dried tomato paste or regular tomato paste
2 medium onions (about 3/4 pound), quartered
1 (16-ounce) package carrots, cut into 2-inch pieces
16 small red potatoes (about 2 pounds), halved
1 tablespoon canola oil
1-1/2 tablespoons all-purpose flour
3 tablespoons water
1. Combine roast, soy sauce, and garlic in a large zip-top plastic bag; seal bag, and marinate in refrigerator at least 8 hours, turning bag occasionally.
2. Bring broth to a boil in a small saucepan; add mushrooms. Remove from heat; cover and let stand 20 minutes. Drain mushrooms through a cheesecloth-lined colander over a bowl, reserving broth mixture.
3. Remove roast from bag, reserving marinade. Sprinkle roast with pepper, gently pressing pepper into roast. Combine reserved marinade, mushroom broth mixture, and tomato past; stir well, and set aside.
4. Place mushrooms , onion, carrot and potato in a 6-quart electric slow cooker; toss gently.
5. Heat oil in a large skillet over medium-high heat, and add roast, browning well on all sides. Place roast over vegetables in cooker. Pour tomato paste mixture into pan, scraping to loosen browned bits. Pour tomato paste mixture over roast and vegetables. Cover and cook on LOW 10 hours or until roast is tender. Place roast and vetegables on a serving platter; keep warm. Reserve cooking liquid in cooker; increase heat to HIGH.
6. Place flour in a bowl. Gradually add water, stirring with a whisk until well blended. Add flour mixture to cooking liquid in cooker. Cook, uncovered, 15 minutes or until slightly thick, stirring frequently. Serve gravy with roast and vegetables.
Another great recipe from this cookbook: Maple-Hazelnut Oatmeal
I love love love pot roast and this looks fabulous. I love meals that taste great and are easy to make!
bakingblonde – Thank you! And you really can’t beat easy and delicious comfort food!
This looks great! I need to pull out my handy little crockpot again soon!
erin – Thank you! I just started using mine again lately, and I am so in love with it!
This looks delicious! I love a good pot roast with potatoes and corrots. I’ve never made it in the crockpot. My crockpot has been neglected lately, so maybe I’ll pull it out soon!
Erin – Thank you! This was my first time making pot roast in a crock pot, and it was absolutely delicious!
My hubby just commented the other day about how he loves the concept of the crock pot. I told him that if he likes it so much, then I’ll give him the slow cooker cookbook and he can choose some things to make. I figure a crock pot recipe is something even he could handle.
zebe – Definitely, crock pot meals are so easy. They pretty much consist of chopping some veggies, throwing them in with some type of meat and a liquid. Then, voila! you’ve got dinner!
You rock, Michelle! Thanks so much for participating.
Pot roast in the crockpot is one of my favorites – you just can’t go wrong with the slow cook.. the meat is always so tender and full of deliciousness! I love this recipe and will definitely be trying it. I’m also going to check out the cookbook – I love Cooking Light’s cookbooks – I own a couple of the “annual” collection books and we have yet to find a bad recipe out of them.
Thanks again!
xoxo
Lisa – You’re welcome – this was a great theme! And perfect for our almost-spring blizzard
I would definitely recommend this cookbook – it’s not big, but everything so far has been wonderful!
This looks so much fancier than my crockpot pot roast!
Yummy! I haven’t had pot roast since my mom made it when I was little and now that I’ve reincarnated it, it brings back such strong memories. Great minds think alike
Kate – Aw, I don’t think this is necessarily a fancy meal, more just comfort food. Maybe I just took a fancy picture
Annie – That’s so great, I love when food and smells evoke great memories. And yes! Great minds DO think alike!
I just love crockpot recipes! This looks delicious and sounds easy. I like the thought of asian flavoring. Yum!
Gretchen – I agree – crock pot recipes are fabulous! This is definitely a keeper!
It must be pot roast season
I posted about mine earlier this month, and have seen quite a few other posts about pot roast since then!!
I need to find that cookbook – I have a hard time finding great slow cooker recipes.
Deborah – I know! I just saw one posted around the same time as I posted this last night. Everyone is trying to get in a few last comfort meals before spring finally blooms!
And this cookbook is fabulous! I linked to it on Amazon in my post, if you want to check it out.
this looks so good. i love a good pot roast
and i love that it’s a slow cooker recipe….
Jaime – Thank you! I had only ever made pot roast on the stove top (cooked for a few hours) and this recipe is by far and away superior!
Wow, that pot roast looks perfectly yummy! I don’t know why, but my crock pot has always intimidated me. I’m getting over that though, and really loving the simplicity of using it.
Jeanine – Thank you! Crock pots rock – I love having dinner waiting for me!
I have this same cookbook! I’ve bookmarked a ton of recipes but have yet to try any… until today! Erik and I are going to attempt the stroganoff recipe. I’ll try to post how it turns out on my blog.
Oh wonderful! I have the stroganoff tagged as well, i look forward to hearing how it turns out!
This recipe sounds delicious, my only tip would be to throw some red wine in with it….it gives it the perfect kick