Pot roast, your perfect post pool day dish!
I know, you’re thinking “What kind of crazy loon makes pot roast in the middle of a heat wave in June??
While this does not seem like summer fare, I find myself juggling early mornings at swim team practice, then long activity filled summer days. I need slow cooker meals that will fill the starving bellies of my hungry monsters who are often “dying” and “starving” as they stagger around the kitchen whining for food at 4:30 on a Wednesday. And who wants to fire up the stove after a day of kid crazy??
This week was “Clean the Freezer Week” at my house, and I happened to have a big ol’ chuck roast in the freezer threatening to slip out and crush the tiny toes of a Popsicle seeking rummager. I figured I might as well pop it in the slow cooker and feed them a hearty meal. The result was well fed, happy kids who marched their satisfied tummies upstairs and slept well all night! SCORE!!
As for the recipe, This is an old family favorite, courtesy of my mother. Over the years, I have tweaked it a bit, but it still remains very much like the recipe of my childhood.
Savory Pot Roast
1 3lb beef roast
Oil for frying
¼ cup balsamic vinegar
1 can of fire roasted diced tomatoes OR ¼ cup catsup
2 Tbsp. soy sauce
2 Tbsp. Worcestershire
1 sprig of fresh rosemary OR 1 tsp. dried crushed rosemary
4 fresh garlic cloves OR ½ tsp. garlic powder
½ tsp. dry mustard
In a Dutch oven or large oven safe pot, brown meat on the stovetop in small amount of oil. Sprinkle meat with a little salt. Combine remaining ingredients; pour over meat. Cover tightly, roast at 350 for 2 hours or until tender. Remove meat to heated platter. Skim excess fat from sauce. Spoon sauce over meat.
*** You can also cook it on low in a slow cooker for about 8 hours. I also add carrots and potatoes to cook in the sauce with the meat 🙂