Recipe: Mmm Pot Roast

This is the time of year I crave comfort food.  A good ole hot pot roast with vegetables and smothered in gravy is about as comfy as it gets for me.

The Ingredients.

Rub salt and pepper on both sides of the beef roast. You have to get your hands dirty for this step–just sprinkling it on doesn’t suffice. Wash your hands thoroughly after this step.

Place the roast in the bottom of the crock pot. I kind of like to assume that you know that this is where you will put the giant chunk of meat you have in your possession, but I think it’s always a good idea to give you the details–just in case.

Peel and slice the carrots into large chunks.

Cut the potatoes into cubes. To peel or not to peel is totally up to you.  We prefer not to peel.

Chop up the onion. I like big chunks, but if you prefer itty bitty pieces–go for it.

Place all veggies in the crock pot on and around the roast. If you are good at sliding your chopped veggies directly from the cutting board and into the crock pot–you get a gold star.  Usually only about 1/4 of mine make it in the pot and I have to scoop the rest off of the counter.  I have terrible aim and weak arms.

Add can of beef broth plus one can of water (enough to cover the roast and veggies).

Turn Crock pot on to low setting for 6 hours. Or high for 4 hours. OR if you have one of these new fancy Instant pots, I suppose yours is done instantly (just follow the manufacturers directions).

Make the gravy. Take the roast out and set aside.  To get the veggies out–I put a colander in my large skillet pan and pour the whole contents of the crockpot into the pan(being careful not to spill) and then set the veggies aside. Remove about a cup of broth and whisk in 1-2 Tbsp. of corn starch.  Bring the broth in the skillet to a boil and whisk in the  broth/cornstarch mix.  Then turn heat to low.  Stir until the broth thickens to desired gravy consistency.

Enjoy! Slice up the roast add some of the veggies on the side and smother with the gravy.  So, so SO good!