June 20, 2011
slow cooker pot roast
When it comes to comfort food, I often think of a simple slow cooked pot roast with tender slices of beef served with gravy, vegetables and mashed potato on the side. Unless you're in the middle of a remote island with no electricity or in places where the cost of electricity is high (the Philippines is a good example) I would say the slow cooker is a practical gadget to have around. I have always believed in the benefits of having a slow cooker :-) I would say it's an indispensable small appliance in the modern kitchen. Take this chunk of beef that I usually buy. It's very convenient, ready to roast and even comes tied with a string. I would sear the surfaces in a deep dutch oven (I like to use the cast iron dutch oven for a more even and darker searing). Sautee thickly sliced onions in the drippings before transfering to the slow cooker. Add chunks of carrots, a couple of bay leaves, tomatoes (optional) and garlic (if desired). Season with salt and pepper. Pour in some beef broth and water then add the seared beef. Set the slow cooker to high and relax until it's ready to serve. For the gravy, make a roux by melting butter in a small pot. Add about 2-3 tablespoons of flour and stir for a few minutes over low heat. Strain the sauce then slowly add to the roux a little at a time until the desired gravy consistency is achieved. Spoon over the sliced beef pot roast and vegetables.