The beef emphasis continues. Thank you Used Meat section. The second of the great stew meat/pot roast buys gets utilized in a near-perfect little effort one pot meal Slow Cooker classic. Serve with buttered peas and refrigerated crescent rolls for a real Old School touch.
Mangia!
Lazy Day Slow Cooker Pot Roast
Adapted from Not Your Mother's Slow Cooker Cookbook
1 (4 lb) boneless chuck roast, trimmed of as much fat as possible and blotted dry
1⁄2 teaspoon salt
1⁄4 teaspoon fresh ground pepper
4 large carrots, cut into 3-inch lengths
4 large potatoes, peeled and quartered
1 large yellow onion, quartered
2 bay leaves
3 cups water, or half beef stock/half water (I also throw a tablespoon of tomato paste in)
1⁄2 cup cider vinegar
3 tablespoons unsalted butter, softened
3 tablespoons all-purpose flour
Place roast in the slow cooker; sprinkle with the salt and
pepper. Add the carrots, potatoes, onion, and bay leaves. Pour the water and vinegar over the meat/vegetables.
Cover and cook on LOW for 6-8 hours.
Transfer the meat and vegetables to a heated platter; cover
with foil.
Turn the cooker to HIGH; you will have about 3 full cups of
liquid.
In a small bowl, mash together the butter with the flour;
add to the hot liquid in the cooker and stir with a whisk until melted and the
liquid thickens. (It's faster to transfer the liquid to a stockpot and put it on to boil)
Ladle gravy over the meat and vegetables and serve the
remainder in a bowl.
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