I'm not much of a smoker, but I love pot ...

Posted by Jimmy | | Posted on 7:56 PM

...ROAST!  What'd you think I meant? huh?  =)

If you complain about not having enough time to cook a decent, tasty, hearty meal, then you should try pot roast in a slow cooker.  You can "set it and forget it!"

I bought myself a slow cooker on black Friday and just now decided to use it.  I've never used a slow cooker before.  This recipe is adapted from one that I discussed with a buddy over the internet.  He said he got a recipe from his mother.  So, I changed it to my liking.

Ingredients For Pot Roast:
3-4 lb of "Pot Roast" meat cut from the store (trimmed then cubed)
2 Cups Baby Carrots
2 Lbs Red New Potatoes Halved or Quartered depending on size
2 Stalks of Celery Cut into 1/4 inch peices
1 Large Onion cut however way you want. 
2 Cans of Campbell's Mushroom Soup
1 packet of Onion soup mix
1 Cup of red wine (Could have used the whole bottle)
4 Tbsp Flour
Water
Salt and Pepper to taste.

Directions:  Rinse off the meat and place on the bottom of the slow cooker.  Place all the vegetables on top.  In a separate bowl mix the soup, onion soup mix red wine and flour.  whisk until smooth and  pour over the veggies.  If you do not have enough liquid, just top it off with water so all the veggies are topped off.    Cook on High for 6 hours.  Taste the broth and add salt and pepper to taste. Be careful not to burn your mouth!  I did.

Tips: 

If you like your gravy a little thicker, just scoop out some gravy into a pot add a flour slurry and heat up and put it back in.  You'll have delicious gravy

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Picture Courtesy of http://www.laissezfare.com
This just in!  Two for one special!  No Asian can resist!!

I had a cooking session with a friend and one of the dishes I made was this Potato Puree.  It is to die for, Very rich and buttery.  So tasty!  I had some left over so I decided to top the pot roast with it even though I had potatoes in the roast already. 




Ingredients for Yukon Gold Potato Puree:
3 Lbs Yukon Gold Potatoes Peeled and boiled
1 Cup Light Cream
4 Tbsp Butter
1 1/2 Cup Milk
Salt and pepper to taste.

Directions:  Boil the potatoes till fork tender.   Add the butter, salt and pepper and mash with a masher.   Add the milk and the cream and begin to puree slowly  You want a cream of wheat consistency.  You can also use a blender or a food processor.  I have a magic motorboat wand. That I use to puree the potatoes.

Tips: 

If your potatoes are undercooked, just throw them in the microwave for a few minutes and it'll cook the rest of the way.

Remember not to shut the lid tight on a blender keep the top hole open and cover with a towel.  Pressure can build in a blender and it can explode on you when you handle hot liquids.

I garnished the pot roast with Dried Parsley Flakes and some Paprika for color.

Good cooking relies on your intuition and experience and personal taste.  If you like a certain flavor in your pot roast, go for it.  If you like a sweet gravy, I've heard people adding cola or sprite to their stews. 

Hope you try these out!  Happy Cooking!
-Jimmy

Comments (2)

dude jimmy! that looks great! I would not mind having some of that! and the gravy on top looks like the stuff in eggs benedict.

Thanks Atley, That's not Gravy but that's a Potato Puree. Think mashed potatoes but a little looser and creamier.

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