By Victoria Heerschap
The days may be sunny, but the nights still come with a chill, so cozy up with this rustic, slow-cooked staple. Pot roast is a recipe with a thousand faces; no two are alike. Some have more broth than others, some use potatoes, some with no vegetables at all, but when it comes down to it, it’s all about the beef.
I prefer an affordable chuck roast when I slow cook my beef (although tri-tip works very well, too). Find yourself a nicely marbled chuck roast, and you’ll have beautiful chunks of beefy goodness before you know it. And, as always with a slow-cooked meal, your house will smell amazing all day!
Pot Roast Recipe
Ingredients:
2 lbs. chuck roast
5 large carrots – rough chopped
1 large yellow onion – rough chopped
10 oz. white button mushrooms – rough chopped
1 can cream of mushroom soup
1/2 tsp. cumin
1 tsp. kosher salt
1/2 tsp. pepper
1 tsp. Worcestershire sauce
1/4 cup red wine
Directions:
Rub the roast with the cumin, salt, and pepper. Heat a large skillet over high heat, and sear the beef on all sides. Remove the beef to the crock of your slow cooker, then deglaze the skillet with the red wine. Pour the wine and juices over the roast. Pour the cream of mushroom soup over the roast, and add the Worcestershire sauce.
Peel and slice the carrots into large chunks. Wash and rough chop the mushrooms. Peel and rough chop the onion. Add the carrots, mushrooms, and onions on top of the roast. Cook on low for 6 – 8 hours, or until the meat falls apart easily.