Tuesday, October 26, 2010

Classic Fall Pot Roast



Last week we had our friends Kevin and Eva over for our annual scary movie night to celebrate Halloween and I was in need of an easy and quick dinner recipe.  Pot roast came immediately to mind.  It's that time of year now and I'll take a crock pot recipe any day!

This pot roast in particular is one of my favorites because of the beautiful fall colors it has through the vast mixture of vegetables.  The sweet potatoes and carrots provide a punch of orange throughout the dish as well as a great sweetness to each bite.  The fluorescent green peas are a great contrast to the bright orange as well as the browned mushrooms and beef.  It's truly fall in a pot.

Not only does it have a beautiful presentation, but it has a great balance of flavors between the tomatoes and white wine, creating a wonderfully tender roast that falls apart in your mouth.

This dish is easy, seasonal, and flavorful... a real crowd pleaser!  Hope you enjoy this easy and delicious pot roast recipe as much as we did! 


Start by mixing the paprika, salt, pepper, garlic powder, and rosemary in a small dish:


Then drizzle your pot roast with olive oil and rub the dried herbs over the entire roast:

Then in a large pan, warm 3 tablespoons of olive oil over medium/high heat and place your pot roast in the pan to brown:


Sear every side of the roast until browned, adding olive oil if your pan appears to dry up:


Put your roast in a crock pot and in the same pan, heat 2 tablespoons of olive oil over medium heat and add the minced garlic.  Saute and then add the onions and cook until translucent, about 5-7 minutes, making sure to scrape the bits of roast on the bottom of the pan:

In the large crock pot, add your onions and garlic as well as the canned diced tomatoes, wine, bay leaves, carrots, and celery.  Finish by seasoning with salt and pepper and cook on low for 8 hours:



Once cooked, remove your roast from the crock pot and allow to sit for 30 minutes.  Then carefully slice into 1 inch thick pieces:


While you're waiting for your meat to rest, melt 1 tablespoon of butter in a medium pan over medium/high heat.  Add your button mushrooms and saute until browned.  Add to your crock pot once cooked:


 Meanwhile, peel and cut your potatoes and cook in a large pot.  Add to your crock pot once cooked through:



Add your frozen peas at the very end and allow to cook for 5 minutes in the cock pot.  Then serve and enjoy!

Pot Roast
(Printable Recipe)

Ingredients
1 bottom rump roast (best cut for pot roast)
olive oil
1 tablespoon paprika
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon rosemary
1 onion, finely diced
3 garlic cloves, minced
3 celery stalks, diced
1 bunch baby carrots
2 cups white wine
2 15 oz cans of diced tomatoes
3 bay leaves
2 tablespoons butter
1 small package of whole mushrooms
3 large sweet potatoes, peeled and cut into cubes
3 large russet potatoes, peeled and cut into cubes
1/2 cup frozen peas

Directions
Start by mixing the paprika, salt, pepper, garlic powder, and rosemary in a small dish.  Then drizzle your pot roast with olive oil and rub the dried herbs over the entire roast. In a large pan, warm 3 tablespoons of olive oil over medium/high heat and place your pot roast in the pan to brown.  Sear every side of the roast until browned, adding olive oil if your pan appears to dry up.  Put your roast in a crock pot and in the same pan, heat 2 tablespoons of olive oil over medium heat and add the minced garlic.  Saute and then add the onions and cook until translucent, about 5-7 minutes, making sure to scrape the bits of roast on the bottom of the pan.  In the large crock pot, add your onions and garlic as well as the canned diced tomatoes, wine, bay leaves, carrots, and celery.  Finish by seasoning with salt and pepper and cook on low for 8 hours.

Once cooked, remove your roast from the crock pot and allow to sit for 30 minutes.  Then carefully slice into 1 inch thick pieces.  While you're waiting for your meat to rest, melt 1 tablespoon of butter in a medium pan over medium/high heat.  Add your button mushrooms and saute until browned and add to your crock pot.  Meanwhile, peel and cut your potatoes and cook in a large pot.  Add to your crock pot once cooked through.  Finish by adding your frozen peas at the very end and allow to cook for 5 minutes in the crock pot.  Then serve and enjoy!
StumbleUpon

1 comment:

  1. you sure make pot roast look beautiful! great classic recipe chels!

    ReplyDelete