Monday, October 6, 2008

Crockin' Up A Pot Roast

Crock pots are fantastic. You can throw all the ingredients in and then come home to the wafting smell of dinner after work. Since I do all the cooking, it is kinda nice to walk into my house and have it smell like someone has been slaving away all day in the kitchen. So, in celebration on the fall, I will share my crock pot-pot roast recipe with you! Now, for recipes like this I do not measure anything. I just throw it in so just throw in enough to feed everyone you are cooking for!


chopped carrots
1 white onion, chopped into large chunks
1 red onion, chopped into large chunks
red potatoes, chopped into large chunks
red wine, about 1/2 a bottle (or a little more if you like), and save the rest for yourself!
veggie or chicken broth-enough to fill the crock pot after all the other ingredients are added
kosher salt
freshly ground black peppercorns
fresh rosemary, chopped finely
olive oil
a nice lookin' piece of roast

Season the roast with salt and pepper, pan sear both sides in a skillet until nice and golden brown.

Turn crock pot on to desired setting. It usually takes my crock about 6 hours on high to fully cook or about 10 hours on low. Layer half of the potatoes, onions, and carrots. Season with salt and pepper and half the rosemary. Add the roast and then the rest of the potatoes and veggies. Season the top layer with salt, pepper, and rosemary. Add the wine and chicken broth. Enjoy with the rest of that red wine!


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