Paula shares her recipe for succulent slow-cooked pot roast.
Tags:pot roast recipe,comfort food,crock pot,entrée,food network,paula deen,paulas home cooking,pot roast,slow cooker,slow-cooked pot roast
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Let’s come on over here and start untying our chuck roast. This one’s just been tied up to keep it from falling apart. And you can see from all the marbling in our roast that is going to give it great flavor and moisture. This is so simple. I’ve been making this recipe for years for my family. I used to put this roast on before I would leave for work and it was so nice to come in and have this aromatic meat just hit me in the face as I came in the door. So that’s not all we’re going to do to that. This is our house seasoning, makes it so simple because it’s just movement and I’ve got my cast iron skillet nice and hot. I’m going to add just a couple of tablespoons of oil and we’re just going to brown them and sear them off good.
We’re not that any means going to try to getting cook because you can see he is a big thick boy. The more it spits of the meat, the less flavor it has. So a cheaper cut of meat, you’re going to find more fat in it and if you find more fat, you’re going to find more flavors. We’re sealing this because it’s going to trap that flavor and that moisture inside of your roast. And when we put in our quart pot, when we put on liquids in it starts cooking and all those flavors are going to come out into the pot. And he smells good already.
We’ve got our roast ready and the new quart pots today are just wonderful because the liners lift out which makes it so much easier than the old time crack pots that was stationary in their cooking element. Now all we’re going to do to this pot roast now is cover it with onions, just a regular sweet onion. We’re going to stick a few bay leaf, we’re going to add a couple of beef bouillon cubes. Now these are a little larger than what I normally use so I’m just going to drop in two of these today rather than three. And we’re going to top it with cream of mushroom soup. The cream of mushroom soup is going to supply us with our gravy. It’s going to be mixed with the stock that comes out of the roast and it’s going to be totally and perfectly yummy.
And now I’m going to top it off with just a couple of cloves of garlic. In fact you don’t even have to slice it; you can just bust it up. We’re going to put a little splash of wine; we’re going to pour a little water over it. You want to just kind of cover your roast. So we’re ready to go. And we’re going to let this cook now for about eight hours which is hopefully a typical working day.
You can leave it in the pot a little longer if you like your meat more tender and it’s just as tender and juicy as I know it would be. It just wants to fall apart on us. Now at this point, I would throw this into a sauce pot and mix a little cornstarch and cover water up. And I would thicken this up but again that’s strictly a personal preference. Some people might like their gravy’s thin and I can really kind of go either way. But if I had to choose, I’ve probably lean towards the thicker gravy. Looks yummy doesn’t it?