There is something special about a pot roast. I remember this as one of my favorite dinners when I was a kid. As I mentioned in an earlier post the beef shoulder roast came from Smith Angus Farm at the Western Wake Farmer’s Market.
2-3 pounds chuck roast, shoulder roast (or something similar)
1/4 cup soy sauce
2 garlic cloves
Combine all the above in a large zip lock bag, seal, and marinate in the fridge over night (try to turn it a few times).
The next morning:
Mix together in the slow cooker (6 quart):
2 medium onions, quartered
2 lbs carrots (about 6), cut into 2 inch pieces
2 lbs small red potatoes, halved
Remove the roast from the bag, reserving marinade. Sprinkle roast with pepper. Combine reserved marinade with 3 Tbsp tomato paste, mix well and set aside. Heat 1 Tbsp oil in a large skillet over medium heat, and add roast, browning well on all sides. Place roast over veggies in slow cooker. Pour the tomato paste mixture into skillet, scraping up all the browned bits, then pour over roast and veggies. Cover and cook on low 10 hours. Enjoy. (recipe adapted from Cooking Light)
I served this with a simple tomato salad, made from local heirloom tomatoes and a few of our own patio tomatoes (we have a small garden on our patio). Mix the tomatoes with salt, pepper, olive oil and red wine vinegar.
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