Pot Roast

One of the first few things Hubby, or Hubby-to-be at that time, cooked for me was Pot Roast.  At that time, I did not get too excited with the idea of eating beef, since I associated beef with its beefy smell. Of course,  my experience in eating beef back then was only from when I was back in Indonesia.  Granted, I cooked a few beef dishes here and there back in college, but they were Indonesian recipes and the beef was covered in spices.  Plus I preferred chicken anyway, so beef was a rare dish back then.

The majority of Indonesian beef is usually cooked with heavy spices.  I don’t know if it was because of the culture, or because lack of refrigeration back then, or a combination of both.  But even when the beef was spiced heavily, I could sometimes still taste the beefy taste.  It was not a taste that I like very much.  So I preferred chicken, pork and fish compared to beef.  Beef in Indonesia was just not the same as the beef here.  I don’t believe Indonesian beef was aged as how Americans aged their beef before putting the meat on the market.  I don’t know if the practice has changed since I left the country almost 20 years ago.

This Pot Roast that Hubby cooked was very simple, yet very tasty and hearty.  It is perfect for a cold weather or rainy day meal.  Beef, potatoes, carrots, bell pepper, onion, mushrooms and garlic.  And the seasoning?  Only salt and pepper!  The vegetable oil was for the crock pot itself, so the food would not stuck to the pot later on and make for an easy clean up. Oh, and at the last minute we added the non-alcoholic red cooking wine.  So this did not make it into the picture.

 

First we heated a large skillet, and put some vegetable oil in it.  Then we put the beef in there, and seasoned it with salt and pepper.  We just wanted to brown the beef.  The cut that Hubby cooked was round roast.

 

We made sure that each side of the beef was browned.

 

Once the beef were browned, they went into a previously greased crockpot.

 

These two round roasts were a perfect fit!

 

Meanwhile, Hubby deglazed the pan with non-alcoholic red cooking wine.

 

He scraped those tidbits from the bottom of the pan…

 

Then Hubby poured the juice into the crock pot.

 

Next he added the potatoes…

 

And filled up the crockpot with the rest of the vegetables.

 

Hubby would like to remind a cousin that will be unnamed, that he does eat his veggies too!  :)  Oh, at the last minutes, I decided to add a little bit of Italian Parsley for flavoring… Six to eight hours later…

 

Hmm… yummy… How good looking this roast was!

 

After transferring the veggies into a bowl…  Hubby cut the meat – which was just falling apart tender…  And still steamy!  Yum!

 

And we dug in.  And yum!  I know, I couldn’t stop saying “Yum”!

 

It was a very satisfying meal during the winter.  So, grab your crockpot, and let it do the work for you!

Print recipe here.

Pot Roast

Ingredients:

Quantity is depending on how much you like each ingredient.  I like mushroom, so I put a whole box into the pot. :)

Round Roast
Potato
Tomato
Celery
Onion, cut into quarters
Bell pepper
Garlic
Carrots
Oil
Salt
Pepper
Non-alcoholic red cooking wine

Preparation:

Season the round roast with salt and pepper.
On a medium high heat, brown the chuck roast on all sides.
Grease the crock pot with vegetable oil.
Put the beef into the crock pot.
Meanwhile, deglaze the tidbits from the pan with non-alcoholic red cooking wine.
Pour the juice from the pan into the crock pot.
Arrange vegetables on top of the beef.
Cook on low heat for 6-8 hours.

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2 Responses to Pot Roast

  1. Olive Tree says:

    Hmmm…yummy, yummy :)

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