i had never cooked pot roast before, so i did some research online into different recipes for preparing it. i saw a lot of things i liked in different recipes, and eventually i decided to pull a couple things from each one and just see how it turned out. let me just say, in the words of RR (rachael ray), YUM-O!
erica's rookie pot roast
2 - 2 1/2 lbs. chuck roast (i used bone-in)
6 cloves of garlic, chopped
3 sprigs of rosemary, chopped
1 large onion (red or yellow), thinly sliced
2 large or 3 medium carrots, peeled and cut into chunks
12-15 large mushrooms, thickly sliced
2 bay leaves
2 tbsp ground mustard
1 cup white wine
1 cup chicken stock
3 cups water
extra-virgin olive oil (evoo)
kosher salt & pepper
combine the chopped garlic and rosemary on your cutting board and mince together. put a good teaspoon of kosher salt onto the mixture on your board and start pasting the garlic and rosemary with the side of your knife. once it has become pasty, preheat a large skillet on the oven with some evoo. using a paring knife, poke about 1 inch into the roast at random points on all sides. stuff the garlic-rosemary paste into these incisions. salt & pepper both sides of the roast generously. when the oil in the skillet is super hot, put the roast into it and brown the meat on all sides, allowing it to develop a nice brown crust.
after the meat is seared, put it into the bottom of the slow cookers. throw in the onions, carrots, mushrooms, ground mustard, and some salt & pepper. pour the wine, beef stock, and water into the slow cooker as well. put the slow cooker on the lowest setting and allow to cook overnight (about 8 hours). when it's done, it'll fall off the bone and melt in your mouth, i promise!!!
man, i'm hungry for some more pot roast now...
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