Best Damn Pot Roast EVVA Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 3lb. Boneless Chuck Roast
1 1/2 Cups Beef broth
1 1/2 Cups Chicken Broth
1 Tbsp Better than Bouillon Roasted Beef Base (or 2 cubes beef bouillon, crushed to a powder)
1 Tbsp Worcestershire Sauce
1 Tbsp Balsamic Vinegar
1 Tbsp Kitchen Bouquet
1/4 Cup Dry Red Wine (like a Cabernet Sauvignon or Pinot Noir)
1 Medium sweet onion, like Vidalia, cut into large chunks
6 Carrots, peeled and cut into large chucks
4 Whole cloves of garlic, peeled
4 fresh Thyme sprigs
2 Bay leaves
2 Tbs Rosemary
Seasoned Meat Tenderizer
1 0.87oz. package Brown Gravy Mix
Sea Salt
Pepper
Olive Oil (for browning the meat)
Slurry for Gravy Thickening: 2 Tbsp. Corn Starch and hot water; enough to mix the starch into a smooth, creamy consistency. Make sure the corn starch is completely dissolved.
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Directions: |
Directions:**This recipe is best done in a slow cooker on low, cooking all day for 7 hours. It CAN be done using a deep roasting pan in a 300 degree oven for 3.5 hours**
In a large mixing bowl, combine beef and chicken broths, better than bouillon paste or bouillon cubes, package of brown gravy mix, Worcestershire sauce, balsamic vinegar, Kitchen Bouquet and wine. Whisk until bouillon & gravy mix are dissolved/completely mixed in. Add the carrot, onion and garlic. Pour all into your croc pot or roasting pan.
Take the thyme sprigs and bay leaves and tie together with string. Add to the pot (you will remove this later before serving).
Take the chuck roast and sprinkle generously with the Seasoned meat tenderizer, about 1 tbs. Sea Salt, 1 tbs. Pepper and the Rosemary. Press in with your hands lightly.
In a large, non-stick skillet, heat about 3 tbs. olive oil until hot; brown each side of the chuck roast until a nice, brown crust forms; about 3 minutes per side. Place the browned roast into the croc pot or roasting pan. Cover and cook on LOW for 7 hours (croc pot) or 300 degrees for 3.5 hours in the oven.
When cooking time is complete, remove the roast carefully to a casserole or other dish that has raised sides. The beef will be fall-apart tender. With a slotted spoon, remove the thyme and bay leaves and discard. Remove all the vegetables to a serving dish and add a large pad of butter. Add the corn starch slurry to the gravy liquid in the pot/pan and whisk until smooth. Once the meat has rested for 5 minutes, cut and serve. GREAT with mashed potatoes!
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Number Of
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Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:40 minutes |
Personal
Notes: |
Personal
Notes: The gravy that is made with the pan/croc pot liquid is rich and amazingly flavorful! Terrific on mashed potatoes or white rice. The carrots and onions absorb all of the flavor of the liquid and the roasted meat. If you use the croc pot, you can put it all together easily before you go to work, turn the croc pot on low and when you get home that afternoon - your place smells DELICIOUS! Super easy and yummy.
Don't stress over the Better than Bouillon ingredient. You can find it in a small jar in your grocer's soup isle. If you use beef bouillon cubes, just make sure you crush them up into a fine powder, otherwise, it won't dissolve in the broth evenly.
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