Slow Cook Pot Roast
Pot Roasts Turn Tough Cuts Tender
If you haven't cooked with tougher cuts of beef before it can look pretty daunting, but don't pass it by! Tougher meat has more flavour.
Slow cooking in the crockpot melts the tough connective tissue between the muscle fibres, leaving tender meat you can flake apart with a fork.
This is my mother's old recipe for pot roast adapted for my slow cooker.
- 2k - 4 lbs Shoulder roast
- 4 large onions
- 4 large potatoes
- 1 large carrot
- 6 cloves peeled garlic
- cup red wine
- sprig rosemany
Instructions are for a shoulder or chuck roast which is about 2 kilos or 4 and 1/2 lbs.
It doesn't matter if your joint weighs less, but you may have to adjust your time longer if the meat weighs more.
- Peel and Chop potatoes into good size chunks
- Peel and Chop onions into quarters
- Chop carrot into medium pieces
- Put the chopped vegetables into your cooker with garlic cloves
- Rub salt, pepper, and herb seasoning of your choice all over the meat
- Brown the meat in a heavy based pan
- Add the meat - with any juices - to the cooker
- Pour in the wine
- Add rosemary sprig
- Cook for 6 hours on high
- Taste - add or adjust seasonings - add liquid if necessary
- Cook for 1 hour on low
The meat just falls off the fork
Ben Hardy's Recipe is almost Identical
I prefer to rub seasoning over my meat (not add seasoning to the pot) and I like to brown my meat first. Ben uses beef stock and red wine - I skip the stock.
© 2010 Susanna Duffy