Monday 12 December 2011

Pot Roast with Root Vegetables

On cold winter nights, I love the smell of pot roast in the house, especially when you have it roasting in a slow cooker for 8-9 hours.  This recipe has root vegetables that end up tasting so caramelized when finished roasting.  I served garlic and chive mashed potatoes on the side as great to scoop up all the delicious juices.  Embrace the slow cooker, its such a genius appliance.  I have the Breville 7qt, and I love how you can place the insert directly on the stove to braise anything before cooking.
Pot Roast with Root Vegetables

  • 2 Tbl. olive oil, more if needed
  • 1/2 cup finely diced carrots
  • 1/2 cup finely diced celery
  • 1/2 cup finely diced turnip
  • 1/2 cup finely diced onion
  • 3lb. boneless chuck roast, trimmed of most fat
  • 1/2 tspn. salt
  • 1/4 tspn. black ground pepper
  • 1/2 cup dry red wine
  • 3/4 cup water
-In a large heavy skillet, heat 1 Tbl. of the oil over medium-high heat.  Add the carrot, celery, turnip, and onion.  Cook stirring a few times until softened, about 5 minutes.  Transfer to a slow cooker.  Heat the remaining oil over medium-high heat.  Add the roast and brown well on the first side.  This will take 2 or 3 minutes if the pan is very hot.  Add oil if needed to avoid the meat sticking to the pan.  Continue to brown on all sides, and salt and pepper each side during the browning.  When finished, add the meat to the slow cooker on top of the vegetables.  Pour the wine into the skillet and scrape up any brown bits.  Bring to a boil and allow to cook to a syrupy consistency, 1-2 minutes.  Pour wine over meat.  Add the water to the skillet and allow to come to a full boil.  Pour over the meat, cover and cook on LOW for 8-9 hours.  To serve, transfer meat to cutting board.  With a spoon strainer, removed desired vegetables skimming the fat off them.  Enjoy!


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