Tuesday, 27 November 2012

Slow cooked pot roast

It's getting cold outside. Winter is at our doorstep and it's times like these that a sandwich or a wrap or some other light cold dishes just don't do it anymore. So when you come home and you're chilled to the bones, is there anything better than a warm meal chock full of large chunks of soft tender vegetables and beef that melts in your mouth, all with in a warm delicious flavorful broth to heat up your insides? The best part about this is that it's so god damn easy to make and your home will smell so - homey. It's the best and laziest way to make a ton of delicious heartwarming food and the smell that it leaves is like my old home used to smell when my mom made this for dinner. It's just so comforting - like a warm blanket. So, I decided to make myself some this week for my lunches to warm myself up.

One thing you're going to need is a slow cooker. I bought one at a shop that sells crap like all those "as seen on TV" products and refurbished accessories. I bought this refurbished slow cooker at a very good price and it has been one of my best purchases yet. You just plug it in, set it to 4,6,8 or 10 hours and let it do all the work. But! You still have to know what to put in it to automagically create a delicious meal. So, here's my recipe. (Actually it's my mom's. That's why it's so good.)

Here's what you need to make my amazing pot roast.


  • About 4 good sized yellow potatoes.
  • 1 small turnip. (Not the huge one as large as your head!)
  • Garlic. Enough to insert all over the pot roast on every side.
  • 4 large carrots.
  • A couple of stalks of celery. (optional)
  • A couple of hand fulls of green beans.
  • A couple of bay leaves.
  • 1 can of Campbell's condensed French onion soup.
  • 1 cup of water.
  • 1 large beef pot roast
  • 1 tsp dijon mustard.
  • 1 tbsp Worcestershire sauce. (Thanks Google spell-checker)
  • 1 tbsp Kitchen Bouquet.
  • 1 tbsp margarine.
  • 2 tbs Club House Montreal Steak Spice
  • 2 tbs Dried parsley

Ok, so let's start with the easy stuff. First wash your potatoes under running water with a potato brush. Do the same for your carrots.

Just Spudzie hangin' out with his tater friends.
Guess which one is Spudzie!

Way to go Spudzie! Good job!

Rinse your green beans under running water and make sure you knock off any dirt and put them on a paper towel and pat them dry.

Peel the turnip. I happen to have 3 because they were super tiny and one wasn't going to be enough.

Next step is to cut all the vegetables in big chunks. Make sure you cut off the ends on the green beans, then cut the beans into 1 inch pieces. Then throw all of this together in a large bowl and mix them up with your hands.

Now prepare the rub for the pot roast. In a bowl, mix together the dijon mustard, Worcestershire sauce, Kitchen Bouquet, margarine, steak spices and parsley.

Then cut up some garlic cloves into big pieces to insert into the pot roast. In my case, I used 3 cloves.

Take out your roast and stab it to make some holes to insert the garlic into it on all sides. This will add extra flavour to the beef and also the garlic becomes all soft and juicy when it's all cooked.

Take the sauce mix and rub it all over the roast and cover it on all sides. Then dump it in the slow cooker and add a couple of bay leaves on there.

Transfer all the vegetables into the slow cooker and cover the beef. Make sure it all fits nice and snug in there. Then open up the can of French onion soup and pour it all over the top. Then fill up the can with water and pour it over the food in the slow cooker.

That's it! You're now ready to let it cook. Just set it to cook for 8 hours. So if you want it for dinner, set it before you go to work. You'll have a nice smelling home and a warm meal waiting for you when you get home. But, if you're like me and you don't like to leave stuff to cook while you're out of the house, just start it before going to bed.

When I woke up the next morning I had this wonderful dish waiting for me to pack and bring to work for lunch! The potatoes, the carrots, the beans and the turnip were nice and soft and the meat was tender and just fell apart as I was transferring it to a container. Everything was just so juicy and smelled so good, it made me super hungry. I couldn't wait for lunch!

This recipe will easily feed a family of four and there will still be leftovers! It's best served with some hot bread and butter. You may want to add a bit of salt too.

I hope you will enjoy this recipe as much as I am!

No comments:

Post a Comment