Most recipes call for less meat... I sort of followed The Pioneer Woman's "Perfect Pot Roast" and Food Network's "Slow Cooker Pot Roast" - and used what was in my kitchen.
Will and I have never cooked pot roast before, so I was a little apprehensive. Spoiler alert: this is delicious and super simple.
- 6.5 beef chuck
- 1/2 onion
- 1 lb of carrots
- 2.5 cups of celery
- 1 cup of beef broth
- 1/2 cup of red wine
- 32 oz of diced tomatoes
Also: olive oil, salt, pepper, 12-inch pan, slow cooker
I started by caramelizing those onion slices. Oh yes.
Ree (the Pioneer Woman/ chef extraordinaire) said to generously salt and pepper both sides of the beef before searing both sides. Brown it, baby, brown it.
Oh, and caramelize those carrots too! Just a minute or so before plopping the beef in after adding a little extra olive oil.
Everybody clap your hands! Everything in the pot. As an after thought, I added the diced tomatoes... I added so many because that was the only size can I have... a smaller can works too.
We cooked it on low for 10-12 hours.
Will's on MICU for the next month, so this is a perfect filling meal to send with him to the hospital! We currently have a lot of spaghetti, so we're pairing it with noodles for now. This would go great with mashed potatoes, stuffing, egg noodles...
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