|Chuck roast, potatoes, onions, garlic, shallots, carrots, and a crockpot. Heaven!|
My pot roast recipe is my Mom's, with a little embellishment (I started sticking the garlic cloves in the meat because, well, you can never have too much garlic). I don't measure things (unless I'm baking), so feel free to adjust quantities to your taste.
My Mother's Pot Roast RecipeIngredients:
2-4 lb chuck roast
4 to 5 russet potatoes, peeled and cut into bite-sized pieces
One large or several small onions (I like to use the small onions when I can get them so I can keep them whole. Otherwise, quarter a large onion)
1 shallot, cut in half
6 large cloves of garlic, peeled
1 large carrot, sliced, or a handful of baby carrots (the snack pack type are great)
1 stalk celery, whole (for flavor)
2 bay leaves
Spices to taste (sage, rosemary, thyme, salt, pepper)
1/2 cup flour
2 tbsp cooking oil
Toss potatoes, carrots, onions, celery, shallot, and four of the garlic cloves into the crockpot. Add enough water to cover.
|Everyone into the pool!|
Thinly slice the other 2 cloves of garlic. Cut slits into the roast and stuff the garlic slices inside.
|Stuff roast with slices of garlic for extra flavor|
|Searing the roast. Notice the pile of flour on the side. I'm coming to that.|
Remove the roast and place it on top of the vegetables in the crockpot. Sprinkle the rest of the flour-spice mixture into the pan and stir to make a roux. You may need to add a little butter to get a good mix. Slowly add one cup water, stirring until smooth, making sure to grab all those pan drippings.
|Making a roux with pan drippings and the leftover flour-spice mixture|
Set the crockpot on High for 30 minutes, then lower it to Low. Allow to cook for 6 to 8 hours while the heavenly aroma fills your house and drives everyone crazy.
To serve, discard celery and bay leaf. Arrange roast and vegetables on platter. Ladle the pot juices over top.
|The finished feast. Can't wait to dig in!|