Slow Cooker Pot Roast

One of my favorite meals to make in the slow cooker is pot roast. I’ve ended up using a recipe for Mississippi Pot Roast after seeing a New York Times article on it. Go ahead, google Mississippi Pot Roast; you’ll see tons of results.

Or you can stay here and I’ll tell you how I make.

Get a bottom round/chuck roast. Whatever size you want that will fit in your slow cooker. If you want to sear the outside before cooking, go for it. I’ve found it doesn’t make that much of a difference.

pot-roast-veggiesCover the bottom of the crock pot with potato and onion chunks. Toss in some frozen carrots or peas if you feel like it.

Note the plastic bag around the veggies. This is a Reynolds Crock Pot Liner that you can find at your grocery store with the bags and wraps. If you’re not using these with your slow cooker, you’re being silly. It’s the best way to cut down on cooked-on food and sauces in your slow cooker. And I’ve found it makes packing up leftovers pretty easy. More on that in a bit.

pot-roast-meatPut the roast in. You may need to cut it up to get it to fit well. Cutting it up now also makes finishing it easier. I always find I need to pull out the meat after cooking to make it bite-sized.

Add 5 or 6 pepperoncinis. Pour in some of the pepperoncini liquid if you like.

Sprinkle a packet of ranch dressing mix and a packet of au jus gravy mix over the roast. Yes, you could make your own seasoning mixes and use those, but this is easier. And it turns out darn tasty. Look for low-sodium au jus if you’re concerned. Stick with the dry packets instead of actual dressing or gravy unless you want an overly watery pot roast.

pot-roast-butterNow, and this is my favorite part because it sounds so unhealthy, top it off with a stick of butter. Yes, a whole stick. Go unsalted if sodium is a concern, but enjoy the act of tossing a whole stick of butter in your pot.

Cook on low for 8 hours. If pressed for time, you can go high for 6 hours. Like I said, depending on your cut of meat, you may need to pull large pieces out at the end to cut them down if you want to eat it like a stew. Or leave them whole and plan on a knife.

pot-roast-doneThe recipe does make a lot of watery gravy. It’s not going to be thick. I’m ok with this, but you may want to ladle off some of the gravy and reduce it or add a thickening agent.

I’m in a 2-person household so this makes a good 6-8 servings for me.

Tip for packing up leftovers: after portioning out the extra meat and veggies in your containers of choice, remove the liner with the gravy in it. Close off the top of the bag with your fist or by twisting it. Poke a hole in the bottom of the bag and direct the gravy stream to your containers.

Tip for the tip: you may need to clear the hole occasionally if there are small vegetables in the way.

Second tip for the tip: this usually works best if you do it with your containers in the sink.

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