Feb 16 2017
What did you have for Valentine’s Day dinner this past week?
We had pot roast. I know, it might not be terribly fancy or scream romance, but we just love it. And I happen to think it’s one of the tastiest cuts of meat you can buy. Not to mention that the leftovers make for great beef on a bun.
But like most times I’m in my kitchen, I had a problem. To go along with our roast, hubby wanted these roasted potatoes. One dish takes a low oven temp, while the other one requires you to crank it up. And it was Valentine’s Day, so I had to at least try and make hubby what he wanted. And like Yoda says, “Do or do not. There is no try.”
The answer of course, was staring me in the face the whole time. Literally, I’m pretty sure I was staring directly at my slow cooker when I was trying to figure out what to do. Finally, after way more than time than it should have taken me, I worked it out. Slow cooker pot roast, of course.
But would it work? Would it make the same delicious pot roast that falls apart as you plate it, while maintaining its yummy bark-like crust on the outside?
- 1 chuck or blade roast, about 3 pounds $18.65
- 1 teaspoon salt $0.01
- 1/2 teaspoon black pepper $0.01
- 2 tablespoons vegetable oil $0.22
- 1 onion, sliced $0.47
- 2 carrots, roughly chopped $0.44
- 3 garlic cloves, smashed $0.03
- 1 cup beef broth $1.00
Total cost $20.83
Cost per serving $2.60
1.) Take the pot roast out about half an hour to an hour before you want to cook it. This will let it get to room temperature, which will ensure a more even cook throughout.
2.) When ready to cook, generously season the roast with salt and pepper. Heat the vegetable oil in a large skillet set over medium-high heat. When it’s hot and the pan is just about to smoke, add the pot roast to the skillet and sear on all sides, for about 3 minutes per side.
3.) Place the onions, carrots and garlic in the bottom of a 6-quart slow cooker and lay the pot roast on top. Pour the beef broth over all of the ingredients. Place the lid on the slow cooker, set to low, and cook for 8 hours (or about 4-5 hours on high).
4.) Serve and enjoy!