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September 2010

More Meals

Family Meal

Holly Sisson Photography

Slow Cooked Pot Roast with Mini Potatoes

Serves 4–6

You'll Need

1 – 3 lb boneless chuck (or pot) roast, rinsed and patted dry
1 tsp Kosher salt
½ tsp freshly ground pepper
1 Tbsp vegetable oil
1 large onion, quartered
3 large carrots, cut into spears
15 mini red or white potatoes, halved
3 celery stalks, cut into spears
3 parsnips, cut into spears
1 tsp dried thyme
1 cup beef stock
½ cup red wine
1½ Tbsp all-purpose flour
3 Tbsp water

Prep and Cook

Sprinkle roast with salt and pepper.
Heat oil in a large skillet at medium high heat, add roast and brown well on all sides (approx 2 minutes with each turn).
Transfer browned meat to a slow cooker.
Place vegetables and thyme around and on top of the roast.
Pour beef stock and red wine on top of the roast, cover with lid and cook on high for one hour.
Reduce temperature to low and cook for an additional 7–8 hours.
Remove roast and vegetables from the slow cooker, reserving liquid. Place roast and vegetables on a platter and keep warm.
For gravy: whisk together flour and water in a small bowl until sauce thickens.
Add to the reserved liquid in the slow cooker, cook at medium heat with the lid off until liquid reaches gravy consistency.
Serve with a green salad and a loaf of crusty bread.

Good to know: If unsure, ask your butcher to recommend a suitable cut of beef for your pot roast. You may need to roast or steam additional vegetables if your roast fills up most of the slow cooker.

Did you try the Family Meal?
What do you think?

Add your comments, positive or negative, as well as any tips or substitutions, here.

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Comments

Posted by Karyn Climans on September 18, 2010 at 12:21 PM

That recipe seems simple and I’m always looking for easy dinners to make. I’ll give it a try!
Posted by Susan on September 18, 2010 at 03:40 PM

While it looks good there is a typo in the recipe:

” * 3 celery stocks, cut into spears”

It should be celery stalks—not stocks

Thank You
Posted by Robyn Burnett on September 18, 2010 at 09:06 PM

Thanks for catching that, Susan!
Posted by Lara Gustafson on September 19, 2010 at 02:41 PM

I would love to make this if you provided the nutritional info. Thanks.
Posted by Tess on September 20, 2010 at 07:03 PM

I’ll give it a try and let you know how it turns out!
Posted by Robyn Burnett on September 22, 2010 at 01:27 PM

Hi Lara,

We actually blogged about a great site where you can find out nutritional information for all of your own recipes. Here’s the link to the blog.

Hope you try it! Looking forward to your thoughts.
Posted by Teresa on September 23, 2010 at 12:54 PM

I tried this the other day and it turned out quite well. Lots of leftovers.
Posted by Carmen on September 24, 2010 at 05:47 PM

Can you suggest a substitute for families who don’t eat pork/beef?