Humble pot roast packs powerful slow-cooked flavor
I used to think of pot roast as a boring sort of cheater meal, but every pot roast we make seems to be better and more flavorful than the last. I’m hooked.
We’ve all heard of one-pot wonders, and I really do think the best is the humble pot roast. It’s so simple and versatile, perfect for fall and winter vegetables and takes so little attention and time.
As I write this, I’m thinking I should make pot roasts more often so I can spend less time cooking … wait, I want to spend all my time cooking … or should I say I want to spend all my time EATING.
Last week I cut up a handful of red potatoes from our garden, parsnips, red onions, radishes, baby celery and garlic and stacked it high in a bowl. I placed a frozen chuck roast in the fridge to defrost overnight and asked Dan to assemble and add seasoning and red wine in the morning.
He did just that and when I arrived home after work, our house smelled heavenly. And the roast was so juicy and tender, falling apart beautifully as I attacked it with my fork. I closed my eyes and tried to squeeze every bit of flavor out of each bite.
Simple Pot Roast
Note: Use whatever root vegetables available and chop to whatever size you prefer.
- Chuck roast, choose local grass-fed beef for best flavor
- Red Onion
- ¼ – ½ cup red wine you actually like
- 3-5 cloves of garlic, chopped or crushed
- Salt and pepper to taste
- Liberally sprinkle salt and pepper on both sides of the chuck roast and place in crock pot. You may have to fold or cut roast and stack to fit.
- Add veggies, garlic and red wine.
- Sprinkle with salt and pepper.
- Cook according to crock pot instructions.