When I first got married I had no idea how to cook. In fact, I had a crazy work schedule so Pete actually did most of the cooking himself. Once the kid came and I quit work it was time to teach myself. I remember thinking that pot roast was the quintessential family meal. All of the recipes I found usually called for cream of mushroom soup and a packet of onion soup mix and so that’s how I made it…for years. Knowing now what I do about processed foods and their pure evilness I’m constantly on the hunt for recipes with simple ingredients. And guess what? They taste a hell of a lot better than going the easy route and using processed stuff. This Martha Stewart Recipe is simple and probably the best pot roast I’ve ever had. I don’t change it much. Sometimes I throw in some garlic cloves and I always add about 3-4 cubed red potatoes halfway through cooking. Cajuns serve their roast on rice, so that’s how it’s done in the Pitre house.
- 1 tablespoon cornstarch
- 8 medium carrots, cut into thirds
- 2 medium onions, each cut into 8 wedges
- Coarse salt and ground pepper
- 1 beef chuck roast (3 pounds), trimmed of excess fat
- 2 tablespoons Worcestershire sauce
- 3-4 redskin potatoes, cubed
- In slow cooker, stir together cornstarch and 2 tablespoons cold water until smooth. Add carrots and onions; season with salt and pepper, and toss.
- Sprinkle roast with 1 teaspoon salt and 1/2 teaspoon pepper; place on top of vegetables, and drizzle with Worcestershire. Cover; cook on high, 6 hours (or on low, 10 hours).
- Add potatoes about halfway through cooking
- Transfer roast to a cutting board; thinly slice against the grain. Place vegetables in a serving dish; pour pan juices through a fine-mesh sieve, if desired. Serve roast with vegetables and pan juices. (there’s no need for a cutting board. the meat falls apart)