While I was making this week's menu Matt suggested I use the half a beef round we had in the freezer to make a pot roast.
To me that seemed like the perfect excuse to use the crock pot. Some days there is just nothing better than letting your food slow cook all day until its ready to eat without much fuss. The slow cooking made for a flavorful dish & some really, tender juicy meat, no knife needed. They flavor (& smell) that really stood out to me was the fresh rosemary, I so happy I had some on hand. This is one of those comforting meals you just crave in the middle of winter.
You could make the juices in the pot into a gravy at the end by mixing in a little cornstarch mixed with water but we chose to just ladle a little over the meat & vegetables like an au jus.
Slow Cooker Pot Roast
1 T olive oil
3/4 lb boneless beef roast
salt & pepper
1 large carrot, cut into large slices
1 large parsnip, cut into large slices
1 russet potato, peeled, cut in half & then each half quartered
1 large onion, peeled & quartered
1 garlic clove, smashed
1/2 T Worcestershire sauce
1 spring fresh rosemary, leaves removed from the stem & chopped (or 1/2 t dried)
1/2 t dried thyme
1/2 t dried morjoram
1 1/2 c beef or chicken broth (I used a mixture)
In a skillet heat the olive oil over medium-high heat. Salt & pepper the roast on all sides. Add the the skillet & cook until brown on all sides. Remove & place in crock pot.
Surround the beef with the carrots, parsnips, potatoes & onions.
Mix the garlic, Worchestershire, rosemary, thyme, marjoram & broth together. Season generously with salt & pepper. Pour over the beef & vegetables. Cook on low for 7 hours.