Last winter, I scoured the internet and cookbooks for a pot roast recipe that appealed to me. Either they seemed too bland and dry, or used a bunch of soup mixes. No offense to those types of pot roasts, but I wanted something more unique, moist, and flavorful. Darren groaned the first time I told him I was making pot roast. He wasn’t thrilled with the idea of boring, dried out beef. Now he gets excited over it. You should be, too!
It’s not very labor intensive and doesn’t require lots of veggie chopping. The crock pot will do most of the work for you! This is my very own pot roast- hence the name. 🙂
Ashley’s Pot Roast
-3 lb beef chuck roast
-salt and pepper, generous
-2 Tablespoons of butter
-1/2 cup of red wine
-1 sprig fresh rosemary
-1 cup white mushrooms
-2 cups pearl onions, or 1 whole onion, chopped.
-2 cups baby carrots
-2 cups snap peas
-1-2 parsnips, peeled and roughly chopped
-1 can (14oz) low sodium beef broth
-1 bay leaf
Cube chuck into bite-sized pieces and generously salt and pepper.
Pour can of low-sodium beef broth into crock pot on low heat. After each batch of beef is seared, put beef in crock pot.
By the way, those are frozen pearl onions. Peeling and preparing non-frozen ones are a total pain. This is the only frozen vegetable I’ll give you permission to use! If you can’t find them, just chop up an onion.
Pour all of the ingredients in the crock pot on low heat and give it a good stir.
Later this week I’ll show you how to make the easiest bread ever. Stay tuned!