It's too hot for Pot Roast....or is it?
The hell with the hot weather, we're making this roast....
I’ve mentioned how valuable a slow cooker is when the temperatures are soaring, a little trick to keep your kitchen cooler. Well, I had been eyeing this Martha Stewart recipe for a long time and while I don’t usually turn to beef or big roasts as a summer meal – this one just begged to tried. I’ve been wanting it very much so I said screw the weather, let’s eat a roast.
This recipe comes from Martha Stewart’s book ONE, a cookbook I return to often. She gives five different ways to prepare a pot roast, all of them are in the slow cooker, just different variations on ingredients and flavors. I went with the Classic Pot Roast.
Here's what you'll need..........
1 tablespoon plus one of cornstarch
¾ cups chicken broth
3 tablespoons tomato paste
1 pound of potatoes, scrubbed and halved
1 small bag of baby carrots (or 2 large carrots cut into pieces)
1 medium onion, cut in wedges
2 tablespoons Worcestershire sauce
Salt and pepper
1 beef roast (about 3 pounds), preferably chuck
4 cloves of garlic
In a large slow cooker stir in cornstarch and 2 tablespoons of broth until smooth. Add remaining broth, tomato paste, potatoes, carrots, onions and Worcestershire. Season with salt and pepper, blend well.
Season the roast with a bit of salt and pepper and rub with garlic. If you don’t have garlic but you have garlic powder that may do as well.
Place the seasoned roast over the vegetables. Cover and cook on low until it’s fork tender, about 8 hours. If you have to use the high setting only cook 4 ½ to 5 hours.
When it’s done carve up in slices or chunks, whichever you prefer and serve with the roasted veggies and broth. It’s so good!
Here is the link to Martha's Pot Roast Roast
I am sharing this with Beth Fish's Weekend Cooking Series.
Anyone else making a dish that is "out of season" just because you want it?
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