Crock Pot Roast

And I'm going to start on our crock pot roast

So let's come on over here and start untying our chuck roast

This one's just been tied up to keep it from falling apart

And you can see from all the marbling in our roast that it's going to give it great flavor and moisture

And this is so simple. I've been making this recipe for years for my family

I used to put this roast on before I would leave for work, and it was so nice to come

in and have this aromatic meat just hitting me in the face as I came in the door

So now that's all we're going to do to that. And this is our house seasoning

Makes it so simple because it's just one movement, and I've got my cast iron skillet nice and hot

And I going to add just a couple of tablespoons of oil we just going to brown him and sear him off good We not by any means going

to try to get him cooked, because you can see he's a big, thick boy. I want to spend

a few minutes with you just talking about different cuts of meat. A choc roast is a

relatively inexpensive cut, and I just love cooking with it. Now, you can certainly pick

out a prettier piece of meat, but I've just found that the more expensive the meat, the

less flavor it has. So a cheaper cut of meat, you're going to find more fat in it. And if

you find more fat, you're going to find more flavor. We're sealing this because it's going

to trap that flavor and that moisture inside of your roast. And when we put it in our crock

pot, when we put our liquids in and it starts cooking, then all those flavors are going to

come out into the pot. And he's smelling good already. We've got our roast ready

And the new crock pots today are just wonderful because the liners lift out which makes it so much easier than the old Crockpots that was stationary in their cooking element Now

all we're going to do to this pot roast now is cover it with onions, just a regular sweet

onion. We're going to stick in a few bay leaves. We're going to add a couple of beef bouillon

cubes. Now, these are a little larger than what I normally use, so I'm just going to

drop in two of these today, rather than three. And we're going to top it with cream of mushroom

soup. And the cream of mushroom soup is going to supply us with our gravy. It's going to

mix with the stock that comes out of the roast, and it's going to be totally and perfectly

yummy. And now I'm going to top it off with just a couple of cloves of garlic. In fact

You don't even have to slice it. You can just bust it up. We going to put a little splash of wine We going to pour a little water over it You want to just kind of cover

your roast. So we're ready to go. And we're going to let this cook now for about eight

hours, which is hopefully a typical working day. You can leave it in the pot a little

little longer if you like your meat more tender. And it's just as tender and juicy as I knew it would be

It's just wanting to fall apart on us. Now at this point, I would throw this into a sauce pot

and mix a little cornstarch and cold water up, and I would thicken this up. But again

that's strictly a personal preference. Some people might like their gravies thin

And I can really kind of go either way, but if I had to choose, I'd probably lean towards

the thicker gravy. Looks yummy, doesn't it