"Did you ever stop to taste a carrot? Not just eat it, but taste it? You can't taste the beauty and energy of the earth in a Twinkie." ~Astrid Alauda
This is a great recipe to pull out whenever you have a crazy/lazy day scheduled. If spring ever gets here in Upstate New York, I know many of us will be shuffling kids from games to practice, working in the yard, or just enjoying the long, overdue sunshine. The last thing we want to do is stand inside chopping onions and stirring a soup pot. Slow cooker recipes are wonderful for nights you don't want to tie yourself to the stove. Flip a switch in the morning, and dinner is ready and waiting when you come home at five! If you're lucky, there will be leftovers for lunch the next day.
I've tried this dish a few different ways, and the rule has to be: cook it "s-l-o-w". You can bake it in the oven or use a crock pot on the lowest setting. Also, I don't use the typical variety of vegetables, mainly because I feel they come out too soggy if used in a slow cooker. I love garlic smashed potatoes with the roast, so I cook some vegetables, like the potatoes, separate. You can personalize this recipe by tossing in whatever you'd like, such as yellow onions, red potatoes, celery, and so on. Anything goes! (Try using all organic ingredients if possible, including the meat).
Pot Roast/Slow Cooker
One 4 lb. boneless chuck roast (organic, grass-fed if possible)
2 large leeks
4 large carrots
1 Italian sweet pepper (also called cubanelle)
3 garlic cloves
salt/fresh cracked pepper
2 tablespoons butter
1 and 1/2 cups good quality beef broth
1 can - condensed cream of mushroom soup (low sodium)
3 tablespoons Worcestershire sauce
3 teaspoons tomato paste
1/4 cup dry red wine
2 teaspoons dried Italian herb seasoning
Rinse the beef with cold water, pat dry with paper toweling, then set aside. Wash and scrub the carrots, leeks and pepper. You don't want to slice the veggies too thin, it's best to quarter them into chunks. Cut up the carrots...
Melt 2 tablespoons of butter over low heat...
You want to be able to shred the meat with a fork. If it doesn't seem as tender as you'd like, thinly slice and place it back in the oven or slow cooker for another hour or so.