{"id":77,"date":"2019-11-19T14:00:00","date_gmt":"2019-11-19T20:00:00","guid":{"rendered":"http:\/\/dev-wp.outsidevoice.com\/?p=77"},"modified":"2019-11-19T14:00:41","modified_gmt":"2019-11-19T20:00:41","slug":"tmcs-pot-roast","status":"publish","type":"post","link":"http:\/\/outsidevoice.com\/?p=77","title":{"rendered":"TMc’s Pot Roast – Classic w\/Veg"},"content":{"rendered":"

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 \u2013 even if you\u2019re another man and they\u2019re straight. This is The BAMF’s favorite.<\/p>\n

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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

TMc's Pot Roast<\/h2>\n
<\/div>\n
This recipe will fill a 6-quart slow cooker nearly to overflowing, so govern yourself and your recipe scaling accordingly.<\/span><\/div>\n
<\/div>\n
Prep Time<\/span>1 hour<\/span><\/span> hr<\/span><\/span><\/div>
Cook Time<\/span>11 hours<\/span><\/span> hrs<\/span><\/span><\/div>
Total Time<\/span>13 hours<\/span><\/span> hrs<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>8<\/span><\/div>\n\n
Author: <\/span>TMc<\/span><\/div>\n\n\n

Ingredients<\/h3>
  • 4-5<\/span> pound<\/span> Boneless beef chuck roast<\/span><\/li>
  • 4-5<\/span> Medium-large Yukon gold potatoes<\/span> (you can use regular Idaho potatoes, but I prefer Yukons in my slow cooker recipes as they soak up juices and never get mealy)<\/span><\/li>
  • 1<\/span> Medium sweet yellow onion<\/span><\/li>
  • 1<\/span> Bag of baby carrots<\/span> (about 1 lb bag - not the snack size little guy bags)<\/span><\/li>
  • 2<\/span> Large Portobello mushroom caps<\/span> (you can use whole Baby Bellas if needed, just know that a meaty mushroom is important here, as nothing soaks up the juices from the roast quite so beautifully)<\/span><\/li>
  • 1<\/span> Packet brown gravy mix<\/span> (I strongly prefer Pioneer brand if you can get it)<\/span><\/li>
  • 1<\/span> cup<\/span> Wine<\/span> (your preference - white or rose will have a subtle flavor, red will be very strong)<\/span><\/li>
  • Soy sauce<\/span><\/li>
  • Worcestershire sauce<\/span><\/li>
  • Garlic salt<\/span> (Lawry's Seasoned Salt is good here too if you have it)<\/span><\/li>
  • Black pepper<\/span><\/li>
  • Flour<\/span><\/li>
  • 2<\/span> TBSP<\/span> Vegetable or other high-heat-friendly oil<\/span><\/li>
  • Cooking spray<\/span><\/li><\/ul><\/div><\/div>\n

    Instructions<\/h3>
    • Scrub and chop potatoes into big bites (but not big enough to require cutting to eat)<\/span><\/div><\/li>
    • Peel and chop onion into generous chunks (thinking bite-sized again)<\/div><\/li>
    • Wash and chop portabella mushroom caps into generous chunks (bite-sized)<\/div><\/li>
    • Wash baby carrots<\/div><\/li>
    • Dump all veggies into a slow cooker sprayed with cooking spray<\/span><\/div><\/li>
    • 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)<\/div><\/li>
    • Toss veggies by hand to mix spices\/herbs and the veggies themselves<\/div><\/li>
    • Rub all sides of the roast with a generous drizzle of soy and Worcestershire sauces<\/div><\/li>
    • Rub all sides of the roast with a light coating of flour<\/div><\/li>
    • Sprinkle all sides of the roast with garlic salt and black pepper<\/div><\/li>
    • Pre-heat a big ol' skillet over medium heat for a few minutes, add a little oil to the pan, and brown roast about 3-4 minutes per side<\/span><\/div><\/li>
    • Set the browned roast on top of the veggies in the slow cooker - if one side is fattier than the other, that is the side that faces upwards<\/span><\/div><\/li>
    • Whisk the gravy mix into the wine until smooth<\/div><\/li>
    • Pour wine gravy mix over roast into slow cooker<\/span><\/div><\/li>
    • Cover slow cooker and cook on LOW setting for 11 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)<\/span><\/div><\/li>
    • When you check the roast, spoon liquid up over the roast, and give the roast a \u201cfork\u201d test to see how far you are from being done \u2013 at this point it should be starting to feel \u201cfork tender\u201d - you will know it's perfect when you twist a fork into the meat and a bite of roast essentially jumps up onto the utensil and begs to be taste-tested<\/span><\/div><\/li><\/ul><\/div><\/div>\n
      <\/div>\n

      Notes<\/h3>
        \n
      • The flour is important before browning as it will really thicken up your gravy while the roast is cooking.<\/li>\n
      • Sweet potatoes are also surprisingly tasty in this.<\/li>\n
      • 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.<\/li>\n
      • 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 slow cooker (this version is perfection for sammiches - crusty rolls are a must).<\/li>\n
      • Mom\u2019s version for all-purpose use: layer a sliced large sweet onion in the bottom of the slow cooker, seasons your roast with Cavender\u2019s Greek Seasoning, brown it good in a skillet with butter, dump it on the onions, add nothing else, cook on low for 8-10 hours depending on meat size.<\/li>\n<\/ul><\/div><\/div>\n<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"

        This is ye olde school classic pot roast with veggies – a dish that will be very good immediately after…<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[10],"tags":[],"class_list":["post-77","post","type-post","status-publish","format-standard","hentry","category-recipes-entrees"],"_links":{"self":[{"href":"http:\/\/outsidevoice.com\/index.php?rest_route=\/wp\/v2\/posts\/77","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/outsidevoice.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/outsidevoice.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/outsidevoice.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/outsidevoice.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=77"}],"version-history":[{"count":13,"href":"http:\/\/outsidevoice.com\/index.php?rest_route=\/wp\/v2\/posts\/77\/revisions"}],"predecessor-version":[{"id":322,"href":"http:\/\/outsidevoice.com\/index.php?rest_route=\/wp\/v2\/posts\/77\/revisions\/322"}],"wp:attachment":[{"href":"http:\/\/outsidevoice.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=77"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/outsidevoice.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=77"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/outsidevoice.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=77"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}