Monday, December 9, 2013

Winter Winds call for something Wicked.

Another snow storm hit Monticello this past weekend and it's not even officially winter yet!  The neighbors and I were digging out vehicles from the snow dunes the winds had created around them; and of course the piles of ice boulders at the end of the drive from the snow plows coming through.  Inside though, the slow cooker was creating so tender you can cut it with a fork beef, melt in the mouth vegetables and a rich gravy of orgasmic quality.  During the day the outside thermometer kept needling closer and closer to zero degrees, the wind chill factor putting the temperature into the negative.  Inside though, the scent from the slow cooker created an intoxicating aroma that caused incessant drooling.  It took a good ten hours for this ultimate comfort food meal to finish, but it was worth every cup of coffee or hot tea to keep the appetite at bay.

I call this slow cooker meal, "Wicked Pot Roast", but what makes it wicked you might ask?  The tang from the red wine vinegar and the heat from the green chiles merge with the other ingredients to make the beef, vegetables and gravy so decadent, so rich; you feel so wicked indulging in it.  Don't believe me; next snow storm on the horizon, get your slow cooker going with this recipe and you will believe; oh yes, you will believe. Oh, don't forget some nice warm, crusty rolls to sop up the gravy, or lick the bowl clean; either way works well.

Wicked Pot Roast


3 large carrots, peeled and cut into 1/2 inch pieces
4 large potatoes, cut into 1 inch pieces and parboiled
2 stalks celery, diced
1 large onion, chopped
1/4 cup flour
4 lb. beef roast
1 can (14.5 oz) diced tomatoes with green chiles
1 can (10.5 oz) beef broth
1 packet onion soup mix
1 tsp garlic powder
1/8 cup red wine vinegar
1/8 cup Worcestershire sauce


Spray a 6 quart slow cooker (crock pot) with nonstick cooking spray.  Place veggies in bottom of cooker and sprinkle flour evenly over all; center roast on top of veggies.

In a medium bowl, whisk together tomatoes, broth, soup mix, garlic powder, vinegar and Worcestershire.  Pour mixture over roast, making sure that it flows down the sides and onto veggies below.

Set cooker on low; cook for 10 hours; roast will come apart easily; carrots and potatoes will be fork tender.

Makes 8 servings.

Mary Cokenour

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