There is just something special about a good pot roast. Maybe it's the meltingly tender beef, or, perhaps it's the creamy root vegetables tumescent with rich broth. In either case, the scene first unfolds with you coming home to a house filled with the glorious smell of meat and vegetables long cooked in wine and aromatic herbs.
The traditional recipe doesn't require much finagling to work for an ancestral eater, it's pretty damn primal as it is, but I decided to kick things up a notch. First, I opted for a grass-fed slab of boneless beef chuck roast that was wonderfully striated with thick bands of fat and flesh. I also switched the standard boiler potatoes and onions for multi-colored varietals. Canned "beef broth" was not an option in my book, so I used home-made lamb stock. Grass-fed Kerrygold butter, infused with garlic and herbs was also thrown into the mix for purely hedonistic reasons.
1 bag boiler onions (peeled)
1lb bag of potatoes (halved/quartered)
3 cloves garlic (peeled and smashed up a bit)
3-4lb boneless chuck roast
1 cup red wine (use what you would drink)
2 medium sized carrots (chopped into large pieces)
2 large stalks of celery (chopped into large pieces)
2-3 tbsp Kerrygold Garlic & Herb Butter
2 cups stock (I used lamb, but beef would work as well)
2 tsp dried herbs (2-3 bay leaves, rosemary, sage, thyme, and basil)
Sea salt (to taste)
Freshly ground black pepper
Sear the roast on all sides in a large frying pan or skillet (medium-high heat should get the job done with a minute or two on each side). Put the roast in your slow cooker sprinkle with dried herbs. Turn the heat down on the pan and de-glaze with red wine. Using a wooden spoon, scrape up any meaty bits and then add your stock (if it is anything like mine, it is more like "meat jello" so it might take a minute to liquefy). Add the liquid to the slow-cooker along with all of the vegetables except for the potatoes. Add water as needed to bring the cooking liquid about 2/3rds of the way up the roast. Add a few pats of Kerrygold butter to the top of the roast and turn the slow cooker on low. You want to let this get happy for about 8 hours.
When you're about an hour away from mealtime, get big pot of boiling salted water going and carefully drop in the potatoes. They are ready when they are "fork tender" (I'm really not going to explain what this means.) Remove the bay leaves from the pot roast and serve with potatoes.
|Oooo! Pretty colors!|
|You want this.|
|It's like meaty gold.|
|Seared on all sides.|
|I'd say that's about 5 servings.|
|What happens when you melt meat jello.|
|Unfortunately, it's not ready to eat just yet.|
|Now it's ready to eat.|
|This is what I call "spoon tender".|