A pot roast is another traditional comfort food! This recipe is so incredibly simple and the flavor will knock your socks off. If you cook this in the crockpot, set to low, you could probably start it just as you leave for work. When you come back, your home will be filled with the most tantalizing and entreating aromas!
Cornstarch is a thickening agent so it takes a little care to get it into a recipe without it clumping. In a small mixing bowl, stir together cornstarch and 2 tablespoons of broth until smooth.
Now you can add the remaining broth and tomato paste, which will cling into a clump as well, and mix thoroughly.
Add mixed liquids to slow cooker, plus potatoes (scrubbed and halved), carrots (scrubbed, ends trimmed, and cut into 1-2 inch pieces) and onion (peeled and cut into ½ inch wedges). Salt and pepper to taste and stir to cover all the veggies.
Season the roast with salt and pepper and rub liberally with mashed garlic.
Place the roast on top of the veggies and cover.
Cook on high for 5 hours (or low for 8 hours) until fork tender (cooking on low will produce a little more tender roast, so you can decide if you like it more tender, or a little firmer).
Once the cooking is finished, transfer the roast to a cutting board. You can use a pair of tongs, a couple of a large serving utensils or even a pair of silicon mittens to lift the roast and hold it together. Alternatively, you can arrange it on a platter and bring it to the table.
You can thinly slice against grain or just press through it, with the grain, using a strong spatula. Serve with a portion of the veggies add to a bowl with veggies and some of cooking broth/juices, complimented with a nice French sourdough bread.
- 1 tbls cornstarch
- ¾ cup low-sodium chicken broth
- 3 tbls tomato paste
- 1 pound small Yukon Gold potatoes
- 2 large carrots
- 1 medium yellow onion
- 2 tbls Worcestershire sauce
- Coarse Kosher salt
- Fresh ground black pepper
- 3 pounds beef chuck r
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In a small mixing bowl, stir together cornstarch and 2 tbls broth until smooth. Add remaining broth, tomato paste, mix well.
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Add mixed liquids to slow cooker, plus potatoes, carrots and onion.
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Salt and pepper to taste and stir to cover all the veggies.
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Season roast with salt and pepper and rub liberally with mashed garlic.
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Place roast on top of veggies, cover and cook on high for 5 hours (or low for 8 hours) until fork tender.
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Transfer roast to cutting board, thinly slice against grain. Serve with a portion of the veggies, or fork some of the meat, add to a bowl with veggies and cooking broth/juices, compliment with a nice French sourdough bread.
Wine and Beer Pairing:
Wine pairing recommendations include: Get a wine that is big and bold enough to meet the full-flavored taste of beef but be sure that the wine is drinkable now and not showing too much tannin. Many good red wines are available that will work with pot roast. Among the most widely available are Cabernet Sauvignon, Merlot, Petite Syrah, Pinot Noir, Zinfandel, or Chateauneuf-du-Pape.
Beer pairings include and Irish Brown, Porter or a Stout.
Cost:
The cost of this pot roast is typically $2-3 per serving.
Time and Effort:
This recipe takes very little effort but it does take some planning since it takes 5-8 hours in the slow cooker.
Alex Approved:
If you serve the just the meat and some of the cooking juices with a slice French sourdough, then this is absolutely an ‘Alex Approved’ recipe. In fact, we moved a little forwards on this recipe by introducing him to the broth and soaking it up with a bit of bread. Leftovers: This is a great dish reheated for lunch or another full meal.
Health:
How can a pot roast not be as healthy as it is wholesome? Sodium and sugar levels are pretty low. However, if you are on a strict heart healthy dietary regimen, this dish would exceed your saturated fat intake for the day and just about consume your entire cholesterol intake for the day. I could see eating this dish on occasion but not as weekly regular.