Pot Roast

Pot roast, everybody knows what it looks like so no point in a picture.

Family supper last night so we had pot roast. Had gotten a whole eye of round roast from Freshco. The whole roast, about 8 lbs, was under 10 dollars. I cut the small end off and made stew out of it.

Pot roast recipes, there are hundreds of them. I really don’t use any of them. Like most things I cook I convert to what my family likes. Less celery, more garlic, more pepper, thyme and bay leaf.

This is the time I use my slow cooker. If you have ever tried to make gravy in a slow cooker you know it doesn’t work. I use a sauce pan to make my gravy in.

7 pound pot roast

1 small onion finely diced

1/2 rib celery finely diced

1 carrot finely diced or grated

5 cloves garlic smashed

1 bay leaf

1/2 teaspoon thyme

1 teaspoon salt

1 and 1/2 teaspoons pepper

1 litre beef stock

4 tablespoons butter

4 tablespoons flour

Salt and pepper a cutting board, roll the roast on the board to pack the salt and pepper into it. Brown the roast in a frying pan, you want it browned to just about the point of burnt. Put roast in slow cooker, add everything except butter and flour. Turn to high cover and cook for 8 hours. After 4 turn roast over. After the 8 hours remove the roast, place on cutting board and cover with foil.

Melt butter in sauce pan add flour,  cook whisking for 2 minutes on medium heat. Ladle broth from slow cooker into sauce pan whisking until thickened. Reserve about a cup of broth.

Slice roast just before serving and spoon reserved broth over it.