I know it’s been warming up over the last few weeks, but I’m going to make the case for pot roast in spring. When the evenings are 70 degrees and sunny, the last thing you should be doing is standing over a stove. Instead, put this pot roast together in the morning and let the slow cooker do the work for you. Ok? You won’t regret it. Dinner will be hot and ready after you’ve enjoyed an evening playing a pretty competitive game of “tagged you” or simply swinging on your back porch.
This particular recipe is simple, but full of flavor. Red wine, lots of garlic, herbs and onion add layers of interesting flavor to some pretty humble ingredients.
In fact, you may have enough time to pull out the pretty dishes and placemats and light a few candles. No one has to know you didn’t work that hard at all.
Serves 4 to 6
2 tbsp. evoo
3-4 lbs. beef rump roast
1 lb. yukon potatoes
1 head of garlic
2 sprigs rosemary
4 sprigs thyme
1 1/2 c. red wine
1/2 c. beef broth
Salt and pepper
Add 2 tbsp. extra virgin olive oil to a cast iron skillet. Warm over medium heat. Season the beef on both sides with salt and pepper liberally. Brown each side, developing a nice brown crust. Remove and add to your crockpot. Pour in the drippings. Quarter the potatoes or cut them into eighths if they are large. Pieces should be about 2 inches. Then, peel the carrots and cut them into 1 1/2 to 2 inch pieces.
Add those on top of the potatoes. Cut the onion into thick slices. Sprinkle those on top. Separate each clove from the head of garlic. Remove the white paper, but leave the clove unpeeled. Add the herbs.
Pour the red wine and beef broth on to it. Cook on low for 8 hours. Light a few candles and impress everyone with just how fancy you are.