Easy Roast

9 Jan

This roast is amazingly easy and incredibly delicious.  It also involves only a few minutes of prep work, and depending how large a group you’re feeding, the comforting leftovers should extend to a few more meals.

– an inexpensive roast (Chuck is a good choice)
– one yellow onion
– carrots – as many as you like – peeled and sliced diagonally into three-inch pieces. The carrots are our favorite part of this dish, and I typically use an entire small package.
– potatoes, peeled and cut into quarters or eighths – about 3 or 4
– garlic-infused olive oil
– broth
– wine
– one can of peas (optional)

It’s recommended to brown the roast first; however, I usually can’t stand to dirty another dish. I season the roast liberally on all sides with salt and pepper.

Drizzle a bit of olive oil along the bottom of the CrockPot. The garlic-infused kind is great here.

Halve and slice an onion and add to a CrockPot along with the roast. Set to cook for 8 – 10 hours. Add a bit of broth as well as a splash of whatever wine you have lying around. The idea is to cook the roast at a low temperature for a substantial amount of time.

About four hours before you’d like to eat, add the carrots. Two hours later, add the potatoes. Season.

Really, you can add the vegetables at any time you choose. I prefer this method because they soften but don’t completely turn to moosh.

If you want to thicken the cooking liquid, you can ladle a few tablespoons out into a bowl, mix in a bit of Wondra instant flour, and return the mixture to the CrockPot.

Shortly before serving, I like to add a can of drained peas. Yum.

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