Crockpotted Pot Roast
List of Ingredients
Partially cooked in a crockpot, this was supposed to be the basis of vegetable soup. It was so good, though, we decided it had to be turned into a pot roast. Plan ahead and begin cooking two days before serving.
Evening of Day 1: Brown a good-sized chuck or English roast in a sauté pan. In 5-quart crockpot, layer as follows:
2 onions, chopped coarsely
1 can beef broth (or 2 cups homemade)
1 large can crushed tomatoes
about 1/2 can water
minced garlic, if desired
herbs, to taste (oregano, basil, marjoram, cumin, etc.)
1-2 dried chiles
Place the roast on top. Cover pot and cook on LOW overnight.
Morning of Day 2: Remove meat from cooker, using a slotted spoon. Set aside. Strain broth into a large bowl. Cool quickly in ice water bath. Reserve strained vegetables. Refrigerate meat, broth, and vegetables until Day 3.
Afternoon of Day 3. Remove fat from broth. You will need about 3 cups. Add water, if necessary. Bring to a boil. Add about 4 cups vegetables of choice. I used potatoes and carrots, but peas, cabbage, turnips, or squash would do well, too. Bring again to a boil; reduce heat and simmer about 15-18 minutes.
Shred meat. Add to pot. Add strained onions and crushed tomatoes to pot. Return to a boil and then simmer about 15 minutes for flavors to blend. Check for seasoning.
Serve with crusty bread and a fruit salad. Dick likes his stew over rice.
Recipe
I usually use roasted oxtails or soup bones as the basis for vegetable soups, but this method worked very well. The best part was having everything finished except the final vegetable cooking. I browned the roast while cooking dinner one night. The next morning, I separated the meat and broth while I set up coffee.
For a more tomato-y flavor, I added a few diced dried tomatoes.
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