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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This sound perfect for late summer -- when the days are still warm but the evenings are starting to cool. I'll have to buy a beef roast at the market this week.
ReplyDeleteI'm like you...I wouldn't think to make a big roast in the summer, but it looks really delicious!
ReplyDeleteThank you BFR and Sarah. It was hot for such a heavy meal but we just ate smaller portions. It was good.
ReplyDeleteWell it's winter here so a pot roast is a fine idea! Cheers from Carole's Chatter!
ReplyDeleteCheers Carole! We are looking forward to colder weather here.
DeleteI never really think about using the slow cooker in the summer - but I don't know WHY. It definitely would keep the kitchen cooler. Looks yummy!
ReplyDeleteThank you! Definitely a time saver for me. I have made a peach cobbler in the slow cooker before so you can even utilize it for desserts. 😀
DeleteIt's such a great appliance, I need to use it more. I plan to make those chicken legs in the Drick with the foil on the bottom, your recipe, looks so good.
ReplyDeleteSometimes you've just gotta eat what you're craving!!
ReplyDeleteSo true. Now it's out if my system for a while.
DeleteI did use the slow cooker a few times so far this summer, but am more focused on recipes using fresh produce right now, since the time for it is so short around here. (I like cooking meat in the slow cooker, it seems easier than other methods for getting the meat cooked through without overcooking.)
ReplyDeleteI'm with you, the fresh fruit and veggie season can be short up north so I'd go for that over a slow cooker meal.
DeleteI like to keep the kitchen cooler I'm summer here.
Sounds delicious ... you have to say screw the weather in favour of flavour every now and then.
ReplyDeleteIt was very tender, Mrs, L ❤️
Deleteha ha - I always say that cooler weather is for stews, soups, and roasts, and my son says I'm crazy! He wants his favorites (including pot roast!) year-round. This looks like a tasty pot roast recipe - interesting that she uses chicken broth instead of beef. I've never tried a Martha Stewart recipe, so thanks for sharing!
ReplyDeleteSue
Book By Book
Hi Sue, I have become quite fond of Marha's recipes, especially the One Pot sort.
Deleteits winter here and I've dragged my slow cooker out a few times though mostly to make a delicious self saucing chocolate pudding, but I am planning to use it more often than I have been as the weather warms up.
ReplyDeleteHappy cooking
Shelleyrae @ Book'd Out