Slow Cooked Pot Roast

On Sunday's I don't usually like to spend a lot of time in the kitchen. Usually with church and family activities, heading into the kitchen is not only time consuming, but takes my time away from what we as a family are doing. Also, Sunday's are the time when tradition in many families, including my own, is to sit down to a nice Sunday roast dinner.

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.

Enjoy!


Ingredients:

5lb roasting beef
2 onions
3 cloves garlic, sliced
1lb carrots
1 pkt Poutine Gravy (or Brown Gravy)
1 TBSP good quality red wine
Salt
Pepper
Vegetable oil


Method:

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

Hearty Beef Stew

A couple of years ago, I made a purchase of a crock pot. It was probably one of the best purchases I had ever made!

To say I love my crock pot is an understatement! I ADORE my crock pot! I love to prepare a meal by throwing everything into the crock pot (often the night before), popping the pot into the fridge, and in the morning, putting it on the warmer element, turning it on, and leaving it to cook - no fuss, no muss.

In the Fall and winter time, it has long been a tradition in many homes to eat stew. Since I have moved to Arizona, we don't generally experience a Fall as we did when I lived in Canada, nor a winter where snow falls. While winters here are delectable for many, over the past few years, I have started to miss the change of scenery in the flora, the cold, warm woolie sweaters, boots, and all that comes with the winter season.

One thing I miss most is cosying up on a cold Fall or Winter's afternoon with a hot cup of hearty stew.

Before I got my crock pot, I would make it on the stove, which added even more heat to the house.

So now, when I am in the mood for stew like this, I crank the air conditioner way up and get the house nice and cool. Then I'll change my desktop to a Fall (or Winter) scene, pop on my woolies, and eagerly wait for the stew to cook. By mid-afternoon, the smell of "home" and "warmth" and "comfort" fill the house, and I'll grab a small bowl and wrap an Afghan around me, and "test the brew".

Here is one of my most favourite ways to make beef stew, and is sure to invoke memories of home, comfort, and those beautiful Fall days right after a light rain, when the air smells just a little bit fresher, and the overcast day just seems to brighten up those red and yellow leaves. It'll invoke memories of walking through crunchy leaves that have fallen, and anticipation of the coming snow, and the upcoming holiday season.


Hearty Beef Stew

1 lb stewing beef
4-5 celery stalks chopped
5 carrots chopped
4-6 potatoes cut in 1/4s (length way) then chopped three times to make big chunks
1/2 small cabbage sliced in larger width (approx 1/2") - cut out hard part
1 large onion, large diced
8 cloves garlic, large dice
1 pkt brown gravy mix
3 cups cold water
Salt/Pepper - to taste


1. Turn on the crock pot, add the onions, garlic, beef
2. Mix the brown gravy with 1 cup water - whisk until powder dissolved, add 1 cup water and mix nicely. Add to crock pot, add 1 cup water mix well.
3. Add rest of the veggies, stir well to ensure everything has been covered by the gravy mix.
4. Set to high, and cook 5 hrs. Stirring occasionally.

Serve with fresh bread and butter. VERY tasty.

NB: You can also add to this, zucchini (although will probably near dissolve), turnip, pumpkin (FRESH - NOT can and NOT puree), tomatoes, green beans, peas, corn. If you want to add dry beans, best to soak over night and cook with a bay leaf/ginger (to cut the gas effect) until par cooked, drained and then add to the stew - otherwise will take too long to cook.