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| My Rival Slow Cooker |
- My husband loves pot roast something I really didn't know how to cook or eat before meeting him. My mom just didn't do pot roast. So me ,being a "Good Wife", I attempted to make pot roast for him shortly after getting married. It tasted and looked like a rubber chicken. DON'T ASK! I refused to be defeated by a side of beef so I made another attempt a a year ago using a recipe from the kitchen queen Martha Steward(love her). It was perfect and we at the entire 3lbs. I tweaked it by adding parsnips because they are awesome.
- Since it was raining cat, dogs, and donkeys in Houston one Sunday I decided to make the pot roast again(minus parsnips)
- It was great again this is so a great workday meal just set the crook pot and leave it. Perfect when you get home. I follow the directions pretty much to the letter only I add parsnips and a few more spices.
- Slow Cooker Pot Roast (Courtesy of Martha Steward)
- 1 tablespoon cornstarch
- 8 medium carrots, cut into thirds
- 2 medium onions, each cut into 8 wedges
- Coarse salt and ground pepper
- 1 beef chuck roast (3 pounds), trimmed of excess fat
- 2 tablespoons Worcestershire sauce
Perfect Rainy/Cold Day Dinner
- In slow cooker, stir together cornstarch and 2 tablespoons cold water until smooth. Add carrots and onions; season with salt and pepper, and toss.
- Sprinkle roast with 1 teaspoon salt and 1/2 teaspoon pepper; place on top of vegetables, and drizzle with Worcestershire. Cover; cook on high, 6 hours (or on low, 10 hours).
- Transfer roast to a cutting board; thinly slice against the grain. Place vegetables in a serving dish; pour pan juices through a fine-mesh sieve, if desired. Serve roast with vegetables and pan juices.
Happy Cooking Houston
Htown Hungry Girl
