This weather is calling me home for something hot and comforting.
Pot roast is IT today. I have everything I need in the fridge so I don’t have to venture out on this first day of really nasty, cold, and damp wintery (even though the calendar says it’s still fall) weather.
A traditional pot roast is made in a dutch oven. If I had a large enough dutch oven I would use it, but in all my years of cooking for my family I never did invest in a heavy duty dutch oven.
I use oven bags– I know, I know, but I can’t help my clean oven fetish. A friend told me about the bags when they first came out waaaay back when and I’ve used them ever since. I like them because they help me control the splattering and burning in my oven (I need all the help I can get!).
My recipe has NOT been handed down from past generations. It’s a very simple and basic recipe that is included in the package of the oven bags. I follow it for the proper cooking temperature, time and approximate amount of liquid.
This post has been updated since 2010 — In recent years I’ve been making pot roast in the slow cooker. The slow cooker has been a time saver for many of us. I like the “add all in one pot, cover and turn on” – it’s the set it and forget it method.
Adjust the amount of vegetables according to your preferences. This is a simple and basic recipe using the slow cooker and serves approximately 3-5.
- 1 lb. carrots, peeled and halved
- 4 large potatoes, peeled and halved
- 4 large onions peeled and halved
- 6 stalks celery, cleaned, peeled and cut in half
- 3-4 lb. rump roast
- 2 TBLS. flour
- 1 can of beef broth
- 1/4 cup red wine (optional)
- fresh thyme, parsley, rosemary or your favorite herbs
- Heat up the slow cooker.
- Cover the roast with the flour and sear on all sides.
- Add all the vegetables to the slow cooker and add in the browned roast.
- Add in all the liquid, cover and set it!
- In the last hour add in the herbs if using and taste for seasoning, adding salt and pepper if necessary.
Here are a few of my TIPS:
- Liquids – I use beef broth and 1/4-1/2 cup of leftover red wine. The wine adds a little more richness to the sauce.
- Vegetables – potatoes, celery, carrots, and onions are what my family likes the most. I also had mushrooms which I add to the pot in the last hour of cooking.
- I sometimes make whole wheat egg noodles just when the roast is done and voila! dinner’s ready.
Hot Comfort Food just when you need it.