Friday, September 6, 2013

Classic Pot Roast, with a Twist

Everyone does pot roast their own way. I just thought I would share mine!

The most important part? Sear the meat before putting it in the crock pot.

Classic Pot Roast, with a Twist


1 3-4 pound pot roast
salt and pepper
1 tbsp oil
1 package onion soup mix (or make your OWN :) )
1 mini bottle of red wine (about 3/4 cup if you want to use a big bottle and drink the rest)
1/4 cup balsamic vinegar
1/4 cup worcestershire sauce
4 carrots, peeled and 2 inch chunks
3 stalks of celery, 2 inch chunks
2 onions, peeled and quartered (or 1 leek, washed and cut into 1 inch rings)
2 parsnips, peels and 2 inch chunks (optional, but recommend)
1 pound new potatoes, halved (or gold/red potatoes quartered. I used yummy white avalanche)

Heat a skillet on high until piping hot. Add the oil. Generously salt and pepper all sides of the roast. Place in skillet and let sit 1-2 minutes to get nice and golden. Repeat on all surfaces.

Place roast in crock pot. Mix onion soup mix, wine, vinegar, and worchestershire and pour over roast. Cover and cook on high 2 hours.

Add veggies to the sides of the roast (as much as possible) and lower heat to low and cook 4-6 more hours.

If you want to make a gravy, strain out the liquid. Melt 2-3 tbsp butter in a skillet on medium. Add 2-3 tbsp flour and cook while stirring for 3 minutes. Whisk in as much liquid as needed to make the gravy consistency you want.

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