As a child, I dreaded the days when my mom would announce pot roast for dinner. The meat was “weird,” the vegetables “all tasted like the meat,” and I would much rather have something more exotic like lasagna. Something was clearly wrong with me.
It wasn’t until I reached adulthood and got married that pot roast entered my cooking repertoire. My husband has always lauded me as a fantastic cook. I’m lucky enough to have a guy who’s adventurous and not picky and generally likes anything I make. It’s rare for him to make suggestions, as he tends to trust me in the kitchen realm (until it’s time to clean up…then he rolls up his sleeves, stands in front of the sink to wash, and I hail him as my hero). Then one night, many moons ago, he mentioned casually, offhand – I can’t even remember how we got on the subject – that he loved pot roast. I was intrigued. Really?? Pot roast?? With the potatoes and carrots cooked alongside?? Yes, he said, and I swear I saw his eyes roll back into his head a little bit.
I was floored. Clearly this was not the man I thought I had married. Either that, or it was not the meat I thought I knew. I was on a mission now…to figure out what was to love about pot roast. To learn to cook it. To make it well.
I consulted a few cookbooks to learn the basic technique. It seemed deceptively easy. What was the trick? I tossed the cookbooks aside, holed up in the kitchen, and threw caution to the wind.
The aroma wafting through my house that afternoon was enough to erase the worst life could dish out. The sound of the bubbling caused one’s mouth to water. The sight of the fork-tender beef, the caramelized onions and mushrooms, and the perfectly cooked carrots and potatoes was enough to make one sigh with happy anticipation. Pot roast, done well, is comfort food at its best.
Pot Roast of Beef
(measurements need not be exact...use more or less of each ingredient to suit your own taste)
2-4 pound beef chuck roast
1-2 large sweet onions
3-4 large carrots, cut in chunks, or the equivalent amount of peeled baby carrots
8 oz package of white mushrooms, halved
3-4 medium potatoes, peeled and quartered (eighthed if large)
3-4 cloves of garlic
1 package mushroom gravy mix
Red wine - a few "glugs"
Worchestershire - a few less "glugs"
Herbs and seasonings as you feel inspired: rosemary, thyme, Montreal steak seasoning, salt, pepper, dried minced onions
Early in the day: Cut onion in half and then slice crosswise into 1/2 inch(ish) slices. Spread in bottom of crock pot. Season your meat with salt, pepper, and any herbs or spices you're choosing to use. Place in crock pot on top of onions. Whisk gravy mix into 1 cup cold water and pour over the meat. Add the wine and Worchestershire, as well as dried minced onions (if using) and garlic cloves (smash them under the side of your knife, but no need to chop or mince). Cover and cook on low for 2-3 hours. At this point, turn the meat over and nestle the vegetables around it and under it. Cook for 3-4 more hours, until vegetables are cooked and meat is fork tender. At this point, remove meat from crock and either cut into bite-sized pieces or shred with two forks. Return to crock pot and stir into vegetables.
Serve over rice (our preference), hot cooked egg noodles, or even mashed potatoes.
(c) 2010 Lisa Kuebler
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