So here we are at week 2 of Comfort Food Month. Hard to believe another week has already gone by. October is nearly half over…where did it go? The new season of The Walking Dead starts this weekend…crazy that 6 months has flown by since the season finale…but I’m glad because I can’t wait for the new season to start.
Anyway, back to cooking. For this week, we’ve made a classic comfort dish. Pot Roast! The great thing is that it is cooked in a slow cooker. I love slow cooker meals. Throw it together and let it cook all day with little to no maintenance during the cook time.
So here’s what I used:
1 and ½ lbs beef shoulder chuck roast
Extra virgin olive oil
½ onion, roughly chopped
4-6 carrots, peeled, cut into chunks (I used regular sized carrots, not baby carrots.)
Salt and ground black pepper for seasoning the beef (not to be confused with the salt and pepper below)
32 oz reduced sodium beef broth
12 oz beer (a stout beer or lager is good for this recipe)
2 cups water
1 bay leaf
1 tbsp garlic powder
2 tsp Italian seasoning
¼ tsp allspice
½ tsp salt
¼ tsp ground black pepper
1 tsp Worcestershire sauce
1 tbsp Dijon mustard
Homemade Mashed Potatoes for serving (click on link for recipe)
First, sauté the onion over medium-high heat with some extra virgin olive oil, until they were soft. About 2-3 minutes.
Carefully remove the onion from the skillet with tongs or a spoon, and transfer to a slow cooker.
Next ,cook the carrots on medium-high heat until the sugars starts to caramelize. See the brown on the carrots? Yum!
Transfer the carrots to the slow cooker using a spoon or tongs.
Season the shoulder roast with desired about of salt and ground black pepper on each side.
Add an extra drizzle of extra virgin olive oil to skillet. Next, place the shoulder roast into the skillet to sear each side. About 2 minutes per side. We aren’t cooking the roast through, simply just getting a little crust on it. It will finish cooking in the slow cooker.
Add the shoulder roast to the slow cooker.
Add the liquids to the slow cooker: Beef broth, beer, water, Worcestershire sauce, and mustard.
Add in the seasonings: Bay leaf, garlic powder, Italian Seasoning, allspice, ½ tsp salt, and ¼ tsp ground black pepper.
Put the lid on. Cook on low for 8-9 hours.
Time to do something, like read a book while this is cooking…
Once the roast has cooked for the 8-9 hours, remove the beef from the slow cooker. Allow the beef to rest for about 10-15 minutes.
Shred the beef with two forks. Discard any large pieces of fat.
Remove the carrots and onions from the slow cooker with a slotted spoon, and place in a serving dish. Add in the shredded beef.
Pour a couple of ladlefuls of broth over the beef and veggies.
Spoon out desired portion over Homemade Mashed Potatoes. This makes approximately 4-5 servings. Garnish with a little parsley (optional).
*If you have gravy lovers in your house, you can easily make a great gravy with the leftover broth to serve on top.
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