The smells of pot roast are taunting me.  And they will continue to do so for the next four hours!!!!!  Upon request, I wanted to share the straight-up recipe for said pot roast.  There are tons of variations that could be made- coating the meat in flour before searing, fancying-up the seasoning, adding bay leaves, substituting vegetables…but below is a basic template for some verrrry delicious pot roast.  Enjoy!

Pot Roast

2.5 – 3 lbs boneless chuck roast, let it come to room temperature before it hits the pan

1 green bell pepper, diced large

1 red bell pepper, diced large

6 (at least!) cloves garlic, sliced

5 – 6 carrots, peeled

4- 6 ribs of celery, cut into 3 – 4 inch hunks, or you can just cut them in half

Good handful fresh parsley, oregano, basil chopped roughly (Use any herbs you’ve got!)

5 – 7 sprigs fresh thyme, leaves pulled off the stems or tie the stems together with twine

¾ Cup chicken broth or beef broth

1 large yellow onion, sliced

2 T tomato paste

Salt and pepper and sugar

Pat your meat dry with a paper towel.  Season it liberally with salt and pepper.

Heat a large pan with a layer of canola oil to medium high heat.  Searing meat is a messy, splatter-y, smoky process.  So, turn on your fan and cover up your fancy clothes before you get started.  Once the pan is nice and hot, add the meat to the pan.  You should hear a serious sizzling sound.  Let each side of the meat brown, (about 5 minutes or so per side, depending on the size of the roast) forming a brownish black crust on all sides.  You can use tongs to hold the roast up on its sides to brown those as well.  The black stuff = good stuff.  Don’t worry, it will not taste burned!

Meanwhile, load up the bottom of your slow cooker.  Lay carrots across the middle of the pot.  Scatter the peppers, celery, herbs and garlic over the carrots.  Sprinkle with salt and pepper.

When the meat is seared well all over, remove it from the pan and lay it on top of the veggies in your crock-pot.

Carefully remove all but about 1 T of oil from your pan.  You can pour it out into a safe container or use some paper towels to do this- but be cautious, it’s hot!  Turn the heat on your burner down to medium and add the onions.  Use tongs to toss the onions about, scraping up the brown bits as you go.  Then, add the chicken broth and tomato paste and stir well to coat the onions.  Add a good pinch of sugar, salt and pepper.  Let the liquid reduce in the pan for a few minutes, stirring as the mixture thickens.  Then, pour the onions in red sauce over the top of the meat.  You can let some onions fall over the sides of the roast too.  Close your slow cooker and set it to low.

Cook for about 8 hours on low heat.  The meat should be super tender when you finally open the pot.

Remove the meat to a bowl using tongs.  It will just be falling apart.

Taste it and add more salt and pepper if necessary, tossing it to season all of the meat.  You want to remove the celery and carrots so you can cut them into bite-sized pieces.  Then, grab a serving dish.  Use a slotted spoon to move all of the peppers and onions and herby goodness over to the serving dish.  Scoop the carrots and celery on top.

Nestle your meat on top of that pile of yum.  If you like, you can spoon some of the remaining liquid all over the roast- or if you’re feeling sassy, turn it into a gravy!

**Oh, and if you decide to put bay leaves in the pot, be sure to take them out before feeding folks!!!

Serve your meat and veggies hot over roasted baby potatoes or grits.

Your leftovers will be even better the next day!  Put an egg on it for breakfast!!!!!!!!  Yeah!

Happy cooking and eating to you,

ashli