The Easiest Pot Roast You'll Ever Make (and My Latest Food Blog Discovery)
Oct 20, 2011 07:11PM ● Published by Anonymous
(There are some people out there who also won't leave the house when the slow cooker is running. Call me crazy, but I call them crazy. Isn't that the whole point of it?)
So this pot roast I'm about to share with you is not only easy, but it's absolutely delicious. Sometimes it's a marvel to me that something so good can come about using only four or five ingredients. It just fits nicely with my cooking philosophy: "The best food is the simplest food.
Basic Slow Cooker Pot Roast
Serves four ... unless you're my husband and me, who devoured all of it in one night.
3-pound chuck roast
3/4 cup red wine
3 cloves garlic, sliced
1 tablespoon dried oregano
1 onion, chopped
Chopped potatoes (as many that will fit around the meat in your slow cooker)
Baby carrots (ditto)
Place the chopped onions on the bottom of the slow cooker. Put the roast on top of it. Drizzle the top of the roast with olive oil and then sprinkle on the oregano. Arrange the potatoes around the meat, then pour red wine around the circumference of the pot. Turn the slow cooker on low and cook for 6 hours. Open it up, push the carrots in wherever you can find space, and cook for another hour. The meat will be perfect, but the carrots won't be mushy.
Sometimes the amount of time I dedicate to reading about food amazes even me. I wouldn't necessarily call it a waste of time, but would definitely say that more laundry would be done and the bed would be made much more frequently if I got a hold on my little problem.
But anyway, I found a new food blog that I think should be shared with the world (As if it wasn't already, considering I found the link on the New York Times food blog). It's called Dinner: A Love Story, a title so wonderful that I get a little squeaky that I didn't think of it myself. The blogger, Jenny, is actually a pro-foodie, having worked at Bon Appetit, Real Simple, and authored a couple cookbooks. Her husband, Andy, chimes in from time to time. I have already bookmarked at least three recipes from the blog to make next week, so I hope you enjoy it as much as I do.