Ingredients

Use any combination of the following root vegetables, cut to small cubes:
Carrots
Parsnips
Squash
Turnip
White Onion
Celery
Celery root
Potatoes

4 to 5 pound chuck roast
Salt and pepper to taste
Canned tomatoes
1 cup beef stock
½ cup red wine, medium to dry

Herbs:
fresh rosemary
fresh thyme
bay leaf
fresh parsley
4 garlic cloves, whole

Directions

1. Peel and cut vegetables.
2. Place beef into crock pot or slow cooker and season with salt and pepper.
3. Place all vegetables into pot around beef until. If they rise above rim do not worry as the lid will settle as the pot roast cooks.
4. Add beef broth and wine, top with fresh herbs and place cover on top.
5. Set crock pot or slow cooker on medium heat for hours.
Remove cover, place vegetables into bowl, and remove and cut beef. Place on a platter or make individual servings, being sure to use some of the liquid broth for added flavor.
Serve with crusty bread for dipping. Enjoy!

Recipe courtesy of Sheree Delorenzo, 2012.

by Victoria Brown: Comfort Foods are always welcome this time of year. Pot roasting is a great way to get the most out of cheaper cuts of meat and using a Crock Pot or a slow cooker makes the cooking process hassle free. Sheree DeLorenzo of Seaport Grille shows us how to make her New England pot roast of chuck beef complete with vegetables.

A pot roast is usually associated with beef, most commonly chuck or round cut, but can also be made with other meats, such as lamb or pork. A cheaper, tougher cut of meat, which would be unsuitable for oven roasting, is braised - slowly and at a low heat. This tenderizes the otherwise tough meat and the liquid, laced with aromatics, seasons the meat, resulting in a flavorful, succulent piece of meat with delicious gravy.

A pot roast can be made in a heavy based casserole over a low flame or in the oven, but one of the benefits of making a pot roast in a Crock-Pot or other slow cooker is that you have much more control over the temperature. This means you can guarantee wonderfully tender meat. It also means you can safely leave the pot roast cooking without having to check on it; as DeLorenzo explains "you put your Crock-Pot right on ten hours so it while you are at work and it cooks on a low heat and when you come home from work your whole dinner will be made and you just open it up and feed your family."

As well as aromatics, such as onion, garlic, celery, rosemary and bay leaves, DeLorenzo also adds vegetables, such as butternut squash, potatoes and parsnips, to be served alongside. This is commonly known as a Yankee Pot Roast, since it is the traditional way of making pot roasts in New England. She also suggests serving it with some crusty bread to mop up the gravy and recommends a bottle of Pinot Noir, light and smooth, to complement the dish.

DeLorenzo is very happy with the results and she is sure your family will be too: "Oh my God, I just could eat this whole thing. It's absolutely delicious! I'm very happy this dish. Your family is going to love it."

OK, today we're going to make a New England pot roast, slow cooked in our crockpot right here. I like to cut my onion really, really thick and the reason for that is it makes the pot roast stand up. It doesn't touch the bottom of the crock pot. So we're going to add one onion really cut thick in thick wedges, right on the bottom of this crockpot, and we're going to spread it out. Now, let me see if I can show you how that is.

Then we're going to take our pot roast, and this is a chuck roast that I just bought at the supermarket, a chuck roast. And we're going to place that into our crockpot. We're going to take some salt and pepper and season our roast. Sort of heavily because remember, this is going to cook for a good 8 to 10 hours, so that's why I'm seasoning it so heavily.

Now, we're going to add our vegetables. I like to add a little bit of celery stalks, and that's for the flavor, just around the edges of-- a couple of them around the edges of the beef. Celery root is a very strong root of the celery. And I like it because it's such an intense flavor. And I just julienned a little bit of the celery root like this, and I'm going to add that to the pot roast. It gives it a nice flavor, a nice celery flavor. More so than the celery stalks.

We're going to add a few potatoes. And these you don't even have to cut. These I bought at the supermarket. They're so small, we don't even have to cut them. So I have red and I have white fingerling, so add as much or as little as you'd like. As this cooks, it's going to shrink down. So you might feel like it's overflowed, but it's not.

We're going to add some squash. This is butternut squash, and it's cubed quite large. This is turnip. I particularly don't like turnip, it's very bitter, but I grew up with turnip because I came from Nova Scotia, so it's a nice root vegetable, and it gives the pot roast a nice flavor. So even if you don't eat turnip, it's delicious to have in your pot roast. So we're going to add some sliced carrots, right on top here, and some parsnips. It looks really full now.

I'm going to add two cups of beef stock right into the pot roast. This is one can of whole tomatoes. Now, normally, when I make a sauce, I take a tomato and I squish it right in my hand, just like that, and I put it right into the sauce. But with this cooked so long, they're going to break up on their own, so you don't have to do that. So we'll just add one can of tomatoes, right in.

This is a red Cabernet Sauvignon wine we already have open in the house, and just pour some wine, as much or a little as you want. And take a sip as you're cooking. Now, I'm going to add a sprig of rosemary, and at the end of the pot roast, you can take this right out of the pot roast. So we're going to add a couple sprigs of rosemary. Here some thyme, and don't peel the thyme, or take the leaves off, just throw the thyme right in. That will give it some really nice flavor.

This is so easy, you can make this right in the morning before you go to work, and when you come home, it's all done. Bay leaf, I'm going to add two bay leaves, so just tuck those into your pot. And then I have some garlic, whole clove of garlic. Just throw those in. You're not going to eat them, you're just going to take them out at the end, and it makes the gravy such a nice flavor so add some garlic. I am going to chop the parsley into a rough chop. Sprinkle the parsley right on the top, just for a little green, and that will give it also, a nice rustic flavor.

We put the cover on, and as you see, it doesn't close. In about two hours after cooking, this will shrink down enough so the cover will close right down. And then you put your crockpot right on 10 hours, so it cooks overnight or it could cook while you're at work. And it cooks on a low heat, and when you come home from work, your whole dinner will be made. You just open up and feed your family. Delicious.

Now, we have our finished slow cooked pot roast. It looks wonderful. I'm going to take out the sprigs of rosemary and the other herbs that you really don't want to eat. And I'm just going to take them right off the top. Nice squash and the parsnips. We'll put them right in this bowl before I plate. It smells so delicious. I see some potatoes.

So we're going to take the beef out, and it's-- Oh, look how tender it is? It's falling right apart. So I'm taking that right out of the pot and putting that right on my board so I can carve that. You want to take out the bay leaves, because we don't want to eat those. Oh, my golly, this looks delicious. The kids really love this because it fork tender and it's not a tough beef. It's cooked all day, and it's very tender. There we go. So we have some nice vegetables right on the plate. We're going to just top the beef with this great gravy.

And I like to serve this with a nice crusty bread. And you just rip the bread off. I'm going to serve this with a Carmel Road. This is a great Pinot Noir wine. It's light. It's refreshing. It's smooth. So that's a great Pinot Noir wine to serve with New England pot roast. And, of course, a glass of milk for the kids would be wonderful. You can just use your fork and cut that. It's very tender. Let's try this.

The first thing I pick up is the rosemary, and then after that, it's the delicious wine that I put in. It's delicious. The gravy is wonderful. I'm actually going to have a piece of the carrot here. I'm going to try the parsnip, and here's some squash right here, so we'll try some squash, three things, with the gravy. OK. The vegetables are perfect.

Let's take some crusty bread, and dip it right into the gravy. Oh my god, I just could eat this whole thing. It's absolutely delicious. Very, very good. I'm very happy with this dish. New England pot roast, slow cooked for 10 hours in the crockpot. Your family is going to love it. Totally enjoy. Ching, ching, bang, bang, cheers. Thank you.

Slow Cooker Pot Roast
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