Are you ready for what I’m about to say? Because once I say it, you’re going to want to try this. OK? Sitting down? Braced? Here it is:
Aside from throwing chicken boobs and a bottle of barbecue sauce into the crock, this is the easiest Crockpot meal I’ve ever made. And it was fantastimically delicious and everybody ate it and cleanup was almost nothing, AND I have tons of leftovers for tonight.
A miracle. Right?
So now I have a confession. This is the first pot roast I’ve ever cooked. Seriously. It’s the first one I think I’ve eaten since high school, thanks to my 12-year moratorium on beef. It will not, however, be the last.
This quite literally took me four minutes to get into the slow cooker. Eight hours on low. Another two minutes to fish out the meat and veggies and stir a little thickener into the juice to make a simple gravy. And that’s it–dinner. Cutting boards and the slow cooker insert went into the dishwasher with the rest of the plates, the countertop got a quick swipe, and voila. Cleaned up.
The original recipe for this comes from Not Your Mother’s Slow Cooker Cookbook, which is a terrific reference that I recommend–not a can of cream o’ something soup to be found, and loads of easy, healthy, delicious dinners. I mucked around with it a tiny bit to give it a bit more umph and to use veggies we had in the house already, but I didn’t remake this one from the get-go. We really enjoyed it even though my children declared the potatoes “poison” (more for me, you little spud-hating freaks) and I was the only one who ate the onion (which was sweet and delicious despite not browning–I can’t explain it but I want more).
I forgot to take a picture. Worst food blogger ever. But it’s pot roast–you know what it looks like, right?
I really hope you’ll try this. Little to no effort and an amazing dinner at the end of the day. Tell me that’s not perfection. You need:
One 2.5 – 4 pound pot or chuck roast, trimmed of as much fat as you can get off.
Salt and pepper
About 10 baby carrots, cut into thirds (or 2 regular carrots chunked up)
12 oz waxy yellow or white potatoes (I used baby yukons), cut into large bites
1 large or 2 small yellow onions, peeled and quartered (cut the root end off)
2 bay leaves
2 cloves of garlic, chopped
2 1/2 cups of water
1/2 cup apple cider vinegar
3 tbsp softened butter
3 tbsp flour
Salt and pepper your roast and plop him down in the slow cooker. Dump your veggies on top of him along with the bay leaves and garlic. Pour in the water and vinegar and turn your cooker on low for 6-8 hours. I stirred mine midway through to ensure that all the spuds got a good dunking in the liquid and cooked evenly, but you probably don’t have to.
About five minutes before you want to eat, use a fork to mash together your flour and butter into a paste in a small bowl. Fish your meat and veggies out of the crock (chuck the bay leaves) and cover them with foil. Turn your slow cooker to high and stir in the butter paste with a whisk until it’s dissolved and the gravy looks like gravy (it’ll be thin).
Cut up your meat, drizzle a bit of sauce on top, and raise your eyes to heaven for this amazing, couldn’t-be-easier meal.