This is ye olde school classic pot roast with veggies – a dish that will be very good immediately after cooking. 12 hours in the fridge, it will be even better. If you let it set for 24 hours before re-heating, grown men will offer you marriage – even if you’re another man and they’re straight.This is The BAMF’s favorite.
This recipe will fill a 5-quart crockpot nearly to overflowing, so consider downsizing the whole thing or using a larger crockpot if you own one.
Author: TMc
Serves: 6
Ingredients
3-4 lb bonless chuck roast
4-5 medium-large Yukon gold potatoes (you can use regular Idaho potatoes, but I prefer Yukons in my crockpot recipes as they soak up juices and never get mealy)
1 medium yellow onion
1 small bag baby carrots (about 1 lb bag - not the snack size baby bags)
1 package portabella mushroom caps (about 2 very large ones – portabellas are important here, as nothing soaks up the juices from the roast quite like them)
1 packet brown gravy mix
1 cup wine (your preference - white or rose will have a subtle flavor, red will be very strong)
Soy sauce
Worcestershire sauce
Garlic salt
Black pepper
Flour
Cooking spray
Instructions
Peel and chop potatoes into big bites (but not big enough to require cutting to eat)
Peel and chop onion into generous chunks (thinking bite-sized again)
Wash and chop portabella mushroom caps into generous chunks (bite-sized)
Wash baby carrots
Dump all veggies into a crock-pot sprayed with cooking spray
Sprinkle veggies with garlic salt, black pepper, and any other herbs of choice (I am fond of using dried parsley and marjoram with my pot roast)
Toss veggies by hand to mix spices/herbs and the veggies themselves
Rub all sides of the roast with a generous drizzle of soy and Worcestershire sauces
Rub all sides of the roast with a light coating of flour
Sprinkle all sides of the roast with garlic salt and black pepper
Pre-heat a skillet over medium heat for a few minutes, spray with cooking spray, and brown roast about 2-3 minutes per side
Set the browned roast on top of the veggies in the crock-pot
Whisk the gravy mix into the wine until smooth
Pour wine gravy mix over roast into crock-pot
Cover crock-pot and cook on LOW setting for 12 hours or HIGH for 8 hours (Do NOT remove the lid to check on things for at least 8 hours if cooking on LOW, or at least 6 hours if cooking on HIGH)
When you check the roast, spoon liquid up over the roast, and give the roast a “fork” test to see how far you are from being done – at this point it should be starting to feel “fork tender” - you will know it's perfect when you twist a fork into the meat and it moves easily
Notes
~ Sometimes if my yukons have a nice enough tender skin on them, I'll just scrub them and not peel them at all ~ I prefer to use a white wine these days - I like that it never overpowers the favor of the other ingredients. ~ The flour is important before browning as it will really thicken up your gravy while the roast is cooking ~ Sweet potatoes are also suprisingly tasty in this ~ I sometimes use a can of cream of mushroom soup mixed with the wine if I am after a thicker, more "homestyle" gravy that day ~ Looking for a simpler, "lighter" pot roast? Use white wine, an au jus gravy mix, no flour on the meat when searing, and just lay it on a bed of thick-sliced onions in the crockpot (this version is perfection for sammiches)
