SLOW COOKER POT ROAST

     Hello friends and welcome back to 'Let's Cook.' 

     I am sorry for the gap between posts, but computer issues, a major electronics project, and Ham Radio fun has taken a ton of my time. Not to mention numerous Doctor visits and two Hurricanes.

     But fear not. I do have some recipes to share with you all.

     Today we are revisiting one of my FAVORITE Recipes. POT ROAST. We did this back in 2000. EASY POT ROAST 2020 , but today we are doing a SLOW-COOKER version.

     It's a Football Day here, so we wanted something to cook that I could prepare in the morning , and not fuss with all day. And since the boss is recovering from eye surgery, I am on full cooking and clean up duty for a couple of days.

     No real recipe here, just some personal choices.

     But here is a start.

2 Celery stalks

2 Large carrots

1 Large White Onion

4 Large Taters

Beef Broth

Fennel

English Prime Rib Rub

Accent

     White Mushrooms. (Amount to taste) I got 8 OZ of large mushrooms and cut them in half.

     Let's get 'er going.

     First, peel and cut up two LARGE carrots. Also cut two celery stalks in half.  Set them aside.

    I used one LARGE White Onion. I cut both ends off, and removed the FIRST layer of Onion. (Guy Fieri does this)

     Then, cut the Onion into four equal slices. 

    Pour a little EVOO into the Slo-Cooker and place three of the slices on the bottom. I moved them around a bit to get them covered with the EVOO. This is so the bottom of the Roast does not contact the bottom of the cooker. (And stick to it.) I got this tip from Cowboy Kent.

     Get a large Pan and put some EVOO in it. Set burner to Medium High. 

     While the oil heats, lets flavor the steak.

     Rub both sides with the Prime Rib Rub, and sprinkle on some Accent. 

     Now that the oil is good and hot, place the Roast into the pan.

     When that side is nice and brown, flip that puppy over.

     When you are done searing the Roast. Lay it gently on top of the Onions in the Slo-Cooker.

     Peel and cut up your taters

     Everybody in the Pool !!!!

     Start with the Carrots, and Celery. Also add that left over hunk a hunk a Onion. (I cut the hunk a hunk a in half)

     Broth time. My broth needed to be defrosted.

     A word about broth. Since I am using Home made broth, your amounts may vary. We make our broth very 'rich' and then we add  water if needed.

     After you add the water, sprinkle in some Fennel.

     And some Salt & Pepper. Go easy. You can always add more, but you CAN'T take any out.

     Let's also add some Mushrooms

     Set the Slo-Cooker on High and let 'er go...FOR 3.5 hours.

     Time for an Adult Beverage and some Football. 

     After 3.5 hours, check your roast. Coming along great isn't it?

     (Your cooking time will vary, based on Pot size, Roast size, as well as how many taters and carrots you use.)

     I thought mine was cooking a bit too fast so I set the Slo-Cooker down to LOW and let it go the rest of the afternoon.

     OK, the Gators are up at the half 24-6 so let's eat. We can keep one eye on the video box while we eat,

     Place your roast on a cutting board and let it sit for about 10 minutes.

     While the meat sits, fish out the taters and carrots.  Don't worry about the celery and the mushrooms. They are there for taste only.

     For directions on how to make the gravy, see the Pot Roast link above.

     I strained the broth then put some in a pan. Then I added some WONDRA Flour and stirred like a mad man, adding more broth as needed.

     Now we can cut up the meat, and place it on a platter.

     Time to serve.

     Whoops, I forgot the adult beverage.

     So how did we do? I say I say, how did we do?

     Well, it was "OUT OF THE PARK" good. Penny said it was the best she's ever had. And from her, (the greatest cook on the planet) I was humbled. 

     A few side notes :   Usually Pot Roast is TOUGH unless you use a pressure cooker and make it so it pulls apart. (Like pulled Pork)

     I don't care for it that way, but Penny does. 

     But I learned that the LONGER you cook it in the slo-cooker, the better it will turn out. Also the longer you cook it, more of the broth soaks into the taters, which highlight their taste as well.

     This was MOIST and not a bit TOUGH. It really was perfect. It was by far, better than my OVEN version.

     So, there you have it. A great Saturday Football meal. 

     That's all the time we have for today. We need to get ready for Thanksgiving.

     Yes, we ARE cooking at home, and you should too. Or go to a friends house that IS cooking. And if you cook at home, don't take any shortcuts. 

     Make it right. 

     See you next time..... God speed, Mother Nature.