I made this roast about a week ago and it was grrrreat! After coming home from work during the week, I am so tired and cooking is the last thing I feel like doing. Stoney and I got a crock pot over three years ago as a wedding present and I finally decided to put it to work. I cut up the veggies the night before and then the next morning before I went to work, I put everything in the cock pot, turned it on low, and let it do it’s magic. That afternoon when I came home the house smelled a-mazing! The only thing I changed about the recipe was adding about two Idaho potatoes. We had over several friends and still had leftovers. Enjoy!
The slow, moist simmering of a slow cooker can turn an extra lean cut of beef into a tender, flavorful entrée. So, armed with the mighty magic of a slow cooker, we can take the leanest roasts around (a lean chuck arm pot roast with no visible fat and a beef bottom round roast with no visible fat) and turn them into a tender and savory pot roast. What makes this pot roast “super” special is the high antioxidant and phytochemical-packed veggies cooked with the roast.
2 tablespoons unbleached white flour
4 tablespoons merlot (or other red wine), non-alcoholic beer, or water
2 medium onions, outer skin peeled and top trimmed off then each cut into 8 wedges
About 16 whole garlic cloves, peeled (about 1 bulb)
4 cups baby carrots (16 ounce bag) or 4 medium carrots, cut into three or four pieces each
1 chuck arm pot roast, beef chuck cross rib roast or beef bottom round roast, lean with no visible fat (about 2.5 pounds)
3/4 teaspoon freshly ground salt
1/2 teaspoon freshly ground pepper
2 tablespoons Worcestershire sauce
1/3 cup finely chopped fresh parsley
In measuring cup, combine flour and red wine. Add to crock of slow cooker and stir in onions, garlic cloves, and carrots.
Sprinkle the outside of roast with salt and pepper and set on top of carrot/onion mixture. Pour Worcestershire sauce over the top of the roast, Cover slow cooker, and cook on HIGH for 5 1/2 hours or on LOW for 9 hours.
Spoon the juices from the bottom of the slow cooker over the vegetables and roast then sprinkle fresh parsley over the top and continue to cook 30 minutes on HIGH or 1 hour on LOW.
Place roast on a serving plate and let sit 10 minutes. Place vegetables in a serving dish and pan juices in a gravy boat. Cut the roast against the grain into slices with your desired thickness and serve!
Yield: Makes 8 servings