Some of the recipes I have been waiting to try are from Southern Living’s Off the Beaten Path series. This recipe is from Maxine’s on Main in Bastrop, Texas. I made very few changes as time went on. While this was good, I still prefer MY old recipe that I’ve been using for years and I’ve shared at the bottom. But, one of my ALL time favorites is my Laverne DeFazio Pot Roast!
These slow cooker recipes are perfect for while I’m “LEARNING” to eat again. These allow me to cook a few times a week with plenty of C.O.R.N. (Clean Out Refrigerator Night) in between.
MAXINE’S POT ROAST
2 tablespoons Avocado oil
3 pound boneless chuck roast
1 1/2 teaspoon freshly ground pepper
2 1/2 teaspoon garlic powder
1 1/2 teaspoon onion powder
1 1/2 teaspoon seasoned salt
3 medium red potatoes, washed and quartered
2 celery ribs, washed and large chopped
2 carrots, washed and large chopped
1 LARGE Vidalia onion, large diced
3 cups STRONG brewed coffee
1/4 cup Worcestershire sauce
1 tablespoon Kitchen Bouquet
3 tablespoons butter
1/3 cup Wondra flour
3/4 teaspoon salt
- Whisk together 1 1/2 teaspoon ground pepper, 2 1/2 teaspoon garlic salt, 1 1/2 teaspoon onion powder and 1 1/2 seasoned salt.
- Rub seasoning mixture over entire roast.
- In a large skillet over medium-high heat, brown roast on all sides and edges.
- Place roast and potatoes in slow cooker.
- Saute’ celery, carrots and onions in hot drippings from browning the roast.
- Add coffee, Worcestershire sauce and Kitchen Bouquet cooking for 3-5 minutes, loosening any particles stuck to the bottom of the skillet.
- Pour over the roast and potatoes.
- Cover and cook on LOW 8 hours or until roast and potatoes are fork tender.
- Transfer roast and vegetables to a serving platter.
- Shred roast with forks, cover and keep warm.
- Melt butter in saucepan.
- Whisk in flour until golden.
- Add to drippings in crock pot, stirring to blend well and cooking until desired consistency.
- Serve with Mashed potatoes, vegetables and roast.
2 medium Onions
1 bag baby carrots
3 Tablespoons Avocado Oil
3 large Yukon potatoes~scrubbed clean, but not peeled
White & Black Pepper
2-3 LARGE cloves garlic, minced
1 teaspoon rosemary
1 teaspoon thyme
1 teaspoon Pampered Chef Rosemary mix
Red Wine (2 cups) OR White Wine (2 cups) or plain old broth (2 cups) or combination of the three.
- Pre-heat the oven to 350°. The meat you use is important. My favorite roast is the chuck roast because it has wonderful marbling throughout the meat, and when cooked right (prep, cover, cook ~ don’t fiddle with it while it’s in the oven) any chuck roast winds up being tender and melt-in-your-mouth delicious. Be aware that the tougher the piece of meat is, the longer it needs to cook so that the connective tissue will soften and break down. You truly can’t rush a pot roast, you’ll be disappointed if you try as it will be dry or lack flavor. BE PATIENT. You want the meat to basically fall apart. You SHOULD NOT need a knife to cut it.
- Bring the piece of meat to room temperature.
- GENEROUSLY sprinkle the first side of meat with the Kosher Salt and Pepper mix.
- Heat enough avocado oil in the bottom of a fry pan on medium-high heat to make a thick coating.
- Cut the onions tip to root, cut off root and stem, peel and lay flat into hot oil. Brown both sides well.
- Remove to side.
- Add the baby carrots and do the same. I normally cut each carrot just in half. Brown carrots (you’re aiming more for color here than cooking them). They will have plenty of time to cook in the oven.
- Add garlic and spices at this point. By this time I have put them all into a mortar and pestle to revive their scents and aromas.
- When carrots are finished, remove them to the same plate as the onions. If necessary add more olive oil to the pan and add the roast seasoned side down. While it’s browning season the other side really well. Brown both sides and all edges really well.
Now, for the oven I like to use my grandma’s old Magnalite dutch oven which cooks really even! And see those little hobnail bumps in on the bottom side of the lid? Those are better known as drip catchers. They collect the steam from the juices and redistributes it all right back down on the roast as it cooks. These help keep the meat moist and juicy.
- After the roast is browned, place it in the dutch oven and spread vegetables all around it.
- While fry pan is still hot, add white or red wine and the beef bullion to deglaze the pan ~ make sure you scrape up all the stuck little bits from the bottom. Cook long enough to mix well and then pour over the roast. The liquid should come up at least half way on the sides of the roast and vegetable mixture. For this recipe we added the white wine to the recipe and drank the red. The red wine, Harrod wine, is from our nephew’s vineyard so we don’t waste it cooking, but enjoy every last drop.
- Put the lid on the dutch oven, put it in the oven, don’t open the door for AT LEAST 3 hours! Today’s roast was 2.39 pounds and I roasted it for 3 1/2 hours. Go relax or at least get the dishes you’ve dirtied so far done up. At 3 hours, I prep the potatoes for boiling. I prefer not to cook mine with the roast every time ~ sometimes I prefer a bit of substance instead of the mush they can become with the roast. I do a basic mashed with heavy cream, salt, pepper, and butter (hey you gotta splurge a little sometimes!)