Pot Roast

In between going to various doctor's appointments and physical therapy, I haven't gotten anything done.  I work a little on the quilt.  I work some on the website I am building on Wix and wonder if Go-Daddy is the better/easier site.  I have checked into Square for processing credit cards and AirBnB as a site to send guests our way.  Lots of research, no progress.   I wander to the basement and tweak or clean or look around and imagine I am a B&B guest.  What would I think?

The Health Department came and gave approval, so we just have to wait for the report and then we can get started.  I can now get the business license from the county and step back waiting for the hordes of people clamoring to stay here!

In the meantime, I made a Pot Roast in my Crock Pot

Pot Roast

Chuck Roast, about 3 pounds
1can beef broth, about 1 1/2 cups
1 packet Lipton Onion Soup mix
1/3 cup flour, optional
salt and pepper
2 large onion halved and then quartered
15 or 20 baby carrots
6 or 7 red potatoes, halved and then quartered

1/2 cup of red wine, optional

 

Trim the roast and pat it dry.  Place the flour and s&p on a dinner plate and mix.  Heat about 1 Tablespoon olive oil medium high in a large fry pan.  I used cast iron.

 

Roll the roast in the flour to coat.  If you don't choose to use four, sprinkle salt and pepper on the roast.  Brown the roast on all sides.  It should take about 3 to 4 minutes on each side.  You may have to hold it up when browning the sides.

 

Place the browned roast in the Crock Pot and turn it to low.

 

 Add the onions to the fry pan and brown a bit.  Place them in the Crock Pot and brown the carrots.  Just a few minutes to get it browned, not cooked.  Add the carrots to the Crock Pot.

 

Now deglaze the pan by adding the wine, if you choose.  You can go right to the broth if you wish.  I have some Burgundy left over from some meal or other.  I sniffed it to make sure it had not turned to vinegar and poured it in. 

 

After cooking a few minutes, I started scraping the bottom of the pan to get up all the cooked bits from the roast and the veggies.  Then I added the beef broth and let it reduce for about 5 minutes.  Add the Lipton mix and stir until dissolved.  Pour all the liquid into the Crock Pot, cover and go away for about 5 hours.

Come back to the kitchen and take a deep breath of Pot Roast flavors.  Yum!  It's only lunch so you can't have it yet, but it is time to add the potatoes.  I didn't want mushy potatoes, so I chose to add them about half way through the process.  If you have to go to work and can't add something half way through, go ahead and add the potatoes with the rest of the veggies.

Now go away for another 4 to 5 hours. 

I chose to make a gravy with some of the cooking liquid.  I just made a roux with about 2 Tablespoons butter that I melted in a pan and then added 2 Tablespoons flour.  Cook until well blended and add about 1 cup of the cooking liquid.  Don't worry if you get some of the onion bits from the Lipton's mix.  They will just add to the flavor!   Whisk until smooth and thickened.

 

This was a perfect meal for a winter day. 

 

The house smelled great and I had leftovers for sandwiches.  On the third day I chopped everything up and heated the hash in a bit of olive oil and served it with horseradish sauce on toast.  Three dinners out of the roast.  Works for me.