Pot Roast

Sorry I’m cutting this a little close, but I wanted to share this AMAZING roast recipe in case you want something super easy for Mother’s Day.  The sauce that accompanies the roast is one of the best of things you’ll ever eat. I found the idea in the “The America’s Test Kitchen Family Cookbook”.  I had never thought of pureeing the vegetables with the stock.  I’m not sure why, since I’m always trying to find ways to sneak them into things! I hope you get a chance to try it soon, I don’t even like roast very often, but this? I could make every week!
POT ROAST
Roast (I usually do about 4 lbs and have leftovers for sandwiches)
3 T oil, divided
salt and pepper
2 cups chicken broth
3 bay leaves
4 cloves garlic, crushed
3 sprigs fresh thyme (or 1 T dried thyme)
3 carrots, cut in 2″ lengths
1 rib celery, cut in 2″ lengths
1 onion, large chopped
Heat 2 T oil in pan over medium high heat, sprinkle salt and pepper on all sides of roasts.
Sear each side of roast in hot oil.
Set roast in slow cooker.
Heat 1 T oil in same pan.
Add carrots, onion, and celery.
Cook for just a few minutes.
Lift roast up and put vegetables in bottom of slow cooker, then place roast on top of vegetables.
Add 2 cups chicken broth to pan and turn heat up to high.
Scrape up all the bits on bottom of the pan.
Boil for about 5 minutes.
Add crushed garlic, bay leaves, and thyme.
Cook for a couple minutes, then pour over roast.
Cook for about 8 hours on low or 6 on high.
Roast should be very tender and falling apart.
Move to carving board and tent with foi.
Skim fat off the top of the liquid in slow cooker as best you can and discard bay leaves.
Puree the vegetables with the liquid with an immersion blender (or in a blender or food processor.)
Serve sauce with roast.
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Comments

  1. Melanie says:

    Holly – I've been looking for the perfect pot roast. Can't wait to try this one!

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