Pot Roast is the type of meal that is easy to make, comforting to eat, and a complete one pot meal; no simpler way to state it. It certainly comes in handy when working on home projects, and stopping to make dinner doesn't get much time on the schedule. With the invention of the crock pot, or slow cooker as some refer to it, ingredients can go inside in the morning, and a full meal is ready to eat at dinnr. Maybe a couple of items need a quick see to, but it doesn't really take up too much time to finish up that meal before serving it.
So, with that being said, I'm off to helping hubby with our next project; putting up wood faux tiles on the walls of his art studio. Oh boy, just heard another crash, and a few choice words are erupting from his mouth.
2 cups beef stock
1(14 oz) bag frozen sliced carrots
1 (10 oz) bag frozen pearl onions
2 garlic cloves, thinly sliced
¼ tsp ground black pepper
½ tsp salt
2 Tbsp Thai chili sauce
4 lb rump or sirloin roast; trim off fat
1 cup sliced mushrooms
1 (14.5 oz) can stewed tomatoes
2 lb bag Fingerling potatoes
1 Tbsp salt
3 Tbsp flour
In a 6 qt crock pot, set on low, combine beef stock, carrots, onions, garlic, black pepper, ½ tsp salt and chili sauce. Place roast into mixture; spread mushrooms and tomatoes over roast. Cover and cook for 10 hours.
A half hour before roast is done, put potatoes in large stock pot, cover with water, add 1 Tbsp salt and cook for 20-25 minutes; until fork tender. Drain. Remove the roast from the crock pot to rest and increase heat setting to high; add the flour, stir and break up any lumps in flour; add in the drained potatoes, cover and let cook for 10 minutes; stir.
Turn off crock pot, slice roast and immerse in thickened gravy; serve.
Makes 6-8 servings.