There is just something about pot roast. It so many things. It smells amazing the second you walk through the door. It tastes even better than it smells. And its that stick to your ribs kind of filling food that you love. And all the ingredients you cook it with end up tasting just as good as the roast you cook it with. I'm not sure which part I like better.
Except the part that has every recipe saying sear in a pan and then put it in your crock pot. Thats why I use a crock pot, so I don't do any other work. Or dirty any other dishes.
So here is what I started with celery, chicken stock, sweet yellow onion, 2 lbs beef rump roast, 16 oz baby bella mushrooms, carrots, potatoes and garlic. I forgot to put the red wine in the picture. I used a bottle the at I had sitting around that had gone bad and we were waiting to use in cooking. I try to use all organic veggies and meats and with the exception of the mushrooms I think everything is. It really can make a big difference and we have really noticed it with the meat but I also notice it with the $$ so its a trade off.
On to the prep. So the best part of the rump roast is the fatty part that will help give it lots of flavor while its cooking all day. It is true that lower the quality of meat the better the pot roast. I did fail a few times not believing this.
Then I got a little carried away adding in the veggies. Put on the top, put it in the fridge and went to bed.
Except the part that has every recipe saying sear in a pan and then put it in your crock pot. Thats why I use a crock pot, so I don't do any other work. Or dirty any other dishes.
So here is what I started with celery, chicken stock, sweet yellow onion, 2 lbs beef rump roast, 16 oz baby bella mushrooms, carrots, potatoes and garlic. I forgot to put the red wine in the picture. I used a bottle the at I had sitting around that had gone bad and we were waiting to use in cooking. I try to use all organic veggies and meats and with the exception of the mushrooms I think everything is. It really can make a big difference and we have really noticed it with the meat but I also notice it with the $$ so its a trade off.
To ensure the roast got the most flavor, I added big rings of onions and whole garlic cloves right on top. Then I added the whole container of chicken stock. I know chicken stock. I tried one roast with beef and it was just bland. I added about 1.5-2 cups of a good cabernet.
Then I got a little carried away adding in the veggies. Put on the top, put it in the fridge and went to bed.
The next day I came home and this wonderful pot of goodness was waiting for me. If only pictures captured smell.
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