Sunday, June 13, 2010
Slow Cooked Pot Roast
As Sunday is considered the Sabbath in the Christian faith, it is the day when families gather together and in many families, is the only night when the family can sit down together for a nice meal.
The table is set nicely, and in many older traditions, it was the night when those married would return to the parental homes, dressed nicely and enjoy family togetherness and Mum's cooking.
Today, we have left behind the ties and dresses to the Sunday night dinner table, and all the formalities; but the night of good food and family is still a tradition that lasts.
As many of you who follow my blog will know, I LOVE my crock pot. In my opinion, it is one of the best inventions of modern man. Often, I will put together all the fixings for a pot roast on Saturday night and put it in the fridge, and then on Sunday morning, before heading out to church, I'll get it out of the fridge and put it in the cooker, turn it on and let it slow cook all day long. By the time we get home from church and other activities, the fragrance of dinner hits us and all I'll have to do is serve it up.
I have several ways that I make a pot roast, but this way is my husband's favourite, and just happens to be the way I am cooking it tonight.
5lb roasting beef
3 cloves garlic, sliced
1 pkt Poutine Gravy (or Brown Gravy)
1 TBSP good quality red wine
1. Wash and peel carrots, onions, garlic
2. Cut carrots so that they are about 2" long sticks (if thicker carrots, cut in half length-way)
3. Cut onions into 1/8 slices
4. Add vegetables to the crock pot, and add packet of Poutine Gravy (or Brown Gravy if using) and stir to cover all vegetables.
5. Rinse and pat dry beef roast, and lay on a plate. Add salt and pepper to each side and a little vegetable oil and rub it in to the beef, making sure you get into each crevice.
6. Make a space in the crock pot and place the beef (fat side up) in making sure the vegetables are around the sides and the beef is nicely nestled.
7. Add the wine.
8. Cover. Set to "HIGH" and leave to cook for 5 hours, or cook it on "SLOW" for 8-10 hours.
Serve with roasted potatoes