Every now and then, a fella just wants some good ole comfort food, and nothing says “Comfort” like a good ole Pot Roast, made in a good ole crock pot. (I’m trying for folksy here. Just go with it.)
The recipe comes from Classy Cooking, and it differs from the last few recipes I’ve tried in that it’s not a rethinking of a classic dish, or a 21st-century version of an old favourite. It’s just really good pot roast, composed of the traditional beef roast, yellow onions, carrots, and Yukon gold potatoes. It’s seasoned with minced garlic cloves, Worcestershire sauce, minced fresh thyme, minced fresh rosemary, Kosher salt, and freshly ground black pepper. The whole thing goes into a crock pot, gets doused with beef broth* and red wine,** and cooked on low heat for eight or nine hours.
Everyone knows that soups and stews taste better the second day. Since I slow cooked this overnight, it was technically the second day before I had my first taste of it, which was part of the reason it tasted so good.
★ Disaster. Inedible. Poisoned the cat.
★★ OK, but once is enough.
★★★ Mixed results. Something went wrong, but might try this again.
★★★★ Good, but lacks that special something.
★★★★★ Excellent. Goes into my “This is a winner” file.
* When I was young and poor, I thought you could get away with substituting beef bouillon cubes for beef broth. You can’t.
** I’d also advise against substituting grape juice for the red wine.