As we enter the last week of August, there is a slight nip in the air of fall approaching. Summer was fun....we grilled everything imaginable but sometimes, I crave a different menu. It is still very warm outside and I didn't want to heat up the kitchen. The Crock Pot is so handy to use out on the veranda for a comforting oven styled dinner. Don't forget to take this handy item camping...if you have electricity. You can make so many things in a crock pot, including desserts!
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Pot Roast à la Crock Pot
Beef, Crockpot
4 lb chuck roast; well marbled
2 md onions; chopped
3 garlic cloves; minced
1 can pale ale
6 md red potatoes; quartered
6 md carrots; halved & quartered
6 celery ribs; sliced
salt & pepper; to taste
Some stove top preparation is required before adding to crock pot.
Heat heavy skillet (I use 12" Lodge Cast Iron) until VERY HOT. Do not add any oil...just leave the pan dry. Add dried chuck roast to pan and sear for four to five minutes each side. Do not disturb while searing. It will not stick if properly seared.
Remove roast to platter to rest. Add chopped onions and garlic. Stir fry until golden. Add the can of pale ale to deglaze pan.
Add roast to crock pot; add skillet contents to crock pot. Cook on low for 6 to 8 hours.
During last hour of cooking, add potatoes, carrots and celery. Continue cooking for one hour of until potatoes are tender.
Remove roast to serving platter and surround with vegetables. Strain crock pot juices and serve with roast. Reduce stock on stove top, if desired. Add salt & pepper, to taste.
Notes: ©WHStoneman
** Exported from Now You're Cooking! v5.89 **
Pot Roast à la Crock Pot
Beef, Crockpot
4 lb chuck roast; well marbled
2 md onions; chopped
3 garlic cloves; minced
1 can pale ale
6 md red potatoes; quartered
6 md carrots; halved & quartered
6 celery ribs; sliced
salt & pepper; to taste
Some stove top preparation is required before adding to crock pot.
Heat heavy skillet (I use 12" Lodge Cast Iron) until VERY HOT. Do not add any oil...just leave the pan dry. Add dried chuck roast to pan and sear for four to five minutes each side. Do not disturb while searing. It will not stick if properly seared.
Remove roast to platter to rest. Add chopped onions and garlic. Stir fry until golden. Add the can of pale ale to deglaze pan.
Add roast to crock pot; add skillet contents to crock pot. Cook on low for 6 to 8 hours.
During last hour of cooking, add potatoes, carrots and celery. Continue cooking for one hour of until potatoes are tender.
Remove roast to serving platter and surround with vegetables. Strain crock pot juices and serve with roast. Reduce stock on stove top, if desired. Add salt & pepper, to taste.
Notes: ©WHStoneman
** Exported from Now You're Cooking! v5.89 **
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| Ready to enjoy....I cooked the peas separately in the microwave oven. |
A perfect meal.....including a nice glass of Woodbridge Malbec Wine.
Bon Appétit and Enjoy
YOUR Wonderful World!
2 comments:
This is actually one of my fave meals and yours looks great. When it cools off here, I want to try it in the crock pot and add the ale. Ummmm!
definitely a perfect meal!! looks delicious!
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