Pot Roast Boast

Our Ghoultide Centerpiece

I have finally done it! I made pot roast for dinner! Not only did I make a pot roast, but I made a loaf of dutch oven bread to go along with it. We even had ice cream for dessert! I have always been so intimidated to make pot roast, there is almost a mythology surrounding the creation of a pot roast. As if you can only make it for Sunday dinner, or you have to make it for at least a gathering of six, or some other such business. Well, screw that. I made a pot roast. I even made it on a Monday and it was just for the two of us. Ours was made in the crock pot and it could not have been easier. I am adding this recipe to the list of company appropriate, easy to assemble meals.

No Fear Pot Roast

Chuck roast, 2-3 lbs
2 cups sliced carrots
5-6 diced potatoes
1/2 cup green peas
1 cup a yellow onion roughly chopped
2 cans beef broth
Optional: red wine

Spray Pam or some other non-stick cooking spray into your empty crock pot, this will help with clean up later. Toss your veggies, except for the peas, into the bottom of the pot. Next add the roast and pour in your beef broth. Add enough liquid to just cover the roast. Put on the lid and turn the temperature setting to low. I cooked ours for about 9-10 hours. The last hour of cooking I added the peas and a good pour of red wine for flavoring. Serve with a hot and buttered slice of the dutch oven bread and you have a match made in heaven.

Helpful Tips:

1. Season the roast before cooking it. Spread some salt and pepper (I added curry powder) onto a cooking sheet and rub the spices into the meat. I used kosher salt for this step.

2. Add some roasted garlic cloves to the mix. As well as a few bay leaves, a sprig or two of rosemary, and a good dash of cumin.

I promise you, darlings, this recipe cannot go wrong. I hope that you add this to your list of go-to recipes like I have!