Wednesday, March 5, 2014
The Never Ending Winter
I have recently become convinced that winter is never going to end. Day after day we are hit with temps in the 20's and snow, snow, snow.
What's a girl to do?
Make pot roast. Let's face it, when it's cold and dreary outside, who's in the mood for a light little piece of fish? Not me, that's for sure.
Rather, I crave comfort food. Macaroni and cheese. Pot roast. You get the idea.
Unfortunately, while I have a hankering for pot roast, what I do not have a hankering for is browning a big piece of meat and then having to clean up my stovetop. That's what I love about this recipe: no browning required. I also love that this recipe calls for just a few ingredients, all of which I'll bet you have in your pantry.
Pot roast is the perfect slow cooker food. So even if the weather outside is far from perfect, you'll have a nice, comforting dinner to look forward to.
Recipe: Slow-Cooker Pot Roast
1 tablespoon cornstarch
8 medium carrots, cut into thirds
2 medium onions, each cut into 8 wedges
Coarse salt and ground pepper
1 beef chuck roast (3 pounds), trimmed of excess fat
2 tablespoons Worcestershire sauce
In slow cooker, stir together cornstarch and 2 tablespoons cold water until smooth. Add carrots and onions; season with salt and pepper, and toss.
Sprinkle roast with 1 teaspoon salt and 1/2 teaspoon pepper; place on top of vegetables, and drizzle with Worcestershire. Cover; cook on high, 6 hours (or on low, 10 hours).
Transfer roast to a cutting board; thinly slice against the grain. Place vegetables in a serving dish; pour pan juices through a fine-mesh sieve, if desired. Serve roast with vegetables and pan juices.