When I move into crazy ass mode by mid week, or have lost my kitchen groove, and a family meal is still required this is when my slow cooker emerges from the depths of my cabinetry, and makes it way to my counter top. A slow cooked meal can produce a weeknight/weekend wonder meal. With two working parents and a teenager on the go, my slow-cooker has been a life saver.
Most of you have your own version of a slow-cooked pot roast This is mine. In my opinion, taking a few minutes to season and brown your meat, before placing it in the crockpot makes all the difference.
Layer your vegetables, add liquid (water, wine, etc.) and turn your crock pot to low, and walk away.
Rock Your Crockpot: Pot Roast
1 (3-4lb) boneless chuck roast
1 teaspoon sea salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
2 bay leaves
A sprig of rosemary
1/4 cup olive oil
3-4 beef bouillon cubes
3-4 large potatoes, cut into chunks
3-4 large carrots, cut into thick slices
1/2 cup white wine
Combine the sea salt, ground black pepper, garlic powder and onion powder into a small bowl. Rub roast on all sides with seasoning.
Heat a Dutch oven other skillet over high heat with olive oil, and sear roast on all sides until brown. Place roast in a slow cooker, and layer potatoes, carrots, bay leaves and crushed bouillon. Add wine, and enough water to cover the ingredients.
Cook on low for 6-8 hours.