Melt in your Mouth Pot Roast & All the Fixins'
When you think of Pot Roast, you likely think of family dinners or that perfect after church lunch, you know the kind where other church folks come over and your parents made what seemed like small talk for hours, or maybe that’s just me ha-ha. Pot Roast is comfort food in every sense of the manner, a kind of meal that nourishes your soul, and it's one of those true stretcher meals that can just keep on giving. I like to make a great big pot of beef stew about 2 days after I make a pot roast but in the warmer months, a good beef roast sandwich just hits the spot. Everyone seems to have a perfect recipe these days, passed down through the generations or maybe someone online just got bored with tradition and ventured out. I prefer a more traditional pot roast but every time I see a new way to make one, I am sure to try it and I love it all. You really cannot mess up a pot roast, or maybe you can but I'm going to share some tips with you to ensure your pot-roast is always talked about at those family functions. Growing up I always heard that the best roast is a chuck roast and while that may be true for conventional, I find that any grass-fed roast is far more tender and flavorful than its conventional counterpart. The trick is in the sear. That’s right, you always sear your roast, all sides and preferably in a very hot cast iron skillet. Doing this is going to lock in all those good juices and result in a much better roast. As to how you cook it after is up to you, most people put it in a baking dish with carrots, potatoes and onions then in the oven for a couple of hours. I prefer the crockpot though, something about a low and slow process feels right.
Here is what you will need:
1 or 2 roasts depending on size and how many you are feeding. (I have a beauty from our favorite farm)
1 bulb of garlic, yes you read that right. Really this is up to preference though.
2 yellow onions
1-2 Yukon gold potato for every eater in your family, you can use red but golden potatoes are my favorite, they just absorb the flavors so much better.
1-2 Whole Carrots for every eater in your family, cleaned and green tops off (save those tops to toss in about 45 minutes before you're ready to eat, or save to add to a later soup)
1 Stalk of celery for every eater in your family, cut into 3-inch sections
Butter, I am such a butter girl, butter is better. (Goat Butter is fantastic for this too)
1 packet of your preferred onion soup mix. I know it sounds odd, but I promise it's so good, and this eliminates having to guess with the salt. If you are doing 2 roasts at a time, add 1 1/2 packets. You can make your own, fairly easily as well.
1-2 sprigs of fresh Rosemary, by the way did you know this is known as the herb of memory. Cool right.
2-3 sprigs of Fresh Thyme, just the leaves.
1-2 tbs fresh oregano
Parsley for garnish
Pepper to taste
Cooking in the Crock Pot
While preparing this meal is quite simple, it does involve some forethought. When I plan to make a roast later in the week, I immediately pull my meat from the freezer and set it in the coolest part of my fridge, allowing for a slow thaw, then on the morning of which I plan to cook it usually 2-3 days after, I pull it from the fridge and let it reach room temperature as this ensures more even cooking.
During this time, set your crock pot to low heat adding in a big spoonful of butter and getting your cast iron skillet nice and hot. I personally quarter my onions, and peel each clove of garlic, or close to it, sometimes I give up and only use the big cloves being sure to add in garlic powder if I do this. I prefer to cut my carrots in half, thirds my celery and as for the potatoes, those are halved as well. You can cut these however you like.
By this time the skillet is hot, so add a little drizzle of olive oil, or sunflower oil from TW farms. Look at your roast, and find whichever side is fattier, this is the first side you sear. Once all sides have been seared, quickly move the roast over to your crockpot which should now be fairly warm and the butter should be melted. Pour any good meat juices from your skillet over the roast. Add potatoes, carrots, garlic and celery in a manner that they are somewhat mixed together in your crock pot, if you want mushrooms, this is where you add them in too. Then add a few more tbs of butter over the veggies and roast before laying your rosemary sprigs on top of your meat. Sprinkle the soup mix as evenly as you can over everything, then add however much pepper you like, and finally add your onions on top. Secure the cover and walk away.
Cook on low for at least 6 hours, forgetting about it, enjoying the heavenly smells and about 45 minutes before you are ready to eat, set your crock pot to warm, and open it up, adding in the remaining fresh herbs and giving it a stir as best as you can. Garnish with some fresh parsley, pair it with some good old fashioned southern cornbread or really any kind cornbread and enjoy. Oh, before I forget, one more great reason to make pot roast is that it's easy cleanup, who doesn’t love that. Seriously! Happy Eating Ya’ll.
For those that do not know me, my name is Sarah and I am the mother of 3 wonderful children, friend of the Jones family, loyal supporter and volunteer for Kinwood Farm, and now proudly assisting Danielle behind the scenes. I look forward to bringing you more recipes, updates and ideas in all the years ahead.