Beef Pot Roast (Slow Cooker)

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Beef Pot Roast, ready to be stored in the freezer

This recipe is adapted from Chef John Ash‘s book “From the Earth to the Table.” Make this big batch whenever you have time and freeze into individual portions.  This was SO GOOD, that I even chose it over free lunch at work (my greatest weakness is free food at work)!

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Ingredients for Beef Pot Roast
  • 1 very large yellow onion, cut into large dice
  • 4 or 5 carrots, cut into large chunks
  • 4 or 5 stalks of celery hearts, cut into large chunks
  • 4 or 5 large cloves of garlic, sliced and rough-chopped

Put vegetables into bottom of slow cooker, and stir to combine.

  • Distribute 2 or 3 bay leaves throughout vegetables. (or 4 or 5 bay leaves — I like bay!)

 

  • 1/4 teaspoon red pepper flakes (optional)
  • 1 teaspoon fennel seed
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil

Combine dried herbs in small bowl. Sprinkle 1/2 over vegetables.  Reserve other half.

  • 1 large can (28 oz.) of diced tomatoes.

Pour half of the can of diced tomatoes with juices over vegetables.  Reserve other half.

  • 2 pounds beef shoulder (I bought mine from local McDonald’s Farm, and it was grass-fed, pasture-raised beef). I think you could certainly increase this to 3 pounds, if that’s the size cut you have.

Place beef on top of vegetable-tomato-herb mixture. Pour remaining half of diced tomatoes with juices over top of beef.

  • 1 teaspoon salt
  • several grinds of fresh cracked black pepper
  • remaining half of reserved dried-herb mixture

Sprinkle on top of beef and over top of surrounding vegetable mixture.

Cover and cook on low heat for 8 – 10 hours.

Once finished cooking, remove bay leaves.  Use fork to pull-apart and shred beef, then stir into vegetables. Season, to taste, with salt & freshly ground black pepper.

Yield: 8 portions

 

I ate this with boiled Yukon Gold potatoes, and steamed Tuscan Kale-Spinach mix. Would also be good with Roasted Sweet Potatoes, Polenta, brown or white rice, or cauliflower rice.

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Beef Pot Roast with boiled Yukon Gold potatoes, and steamed Tuscan Kale-Spinach mix

 

 

2 Comments

  1. I am curious… why not brown the meat? You miss out on an entire level of flavor by not doing this,IMO!
    And pulling the meat apart like you suggest gave me a tasty but ugly looking “stew”. But I didn’t care, it tasted great, and that is what counts.
    May I ask how long have you kept the leftover portion in the freezer?
    Thank you for sharing this recipe and photos with us!

    1. I couldn’t agree more about the browning of the meat — it would give it great depth of flavor to sear the meat first. I didn’t, sheerly out of the interest of time/ease. And not wanting to clean another pan. Sorry it came out ugly looking for you! Perhaps slicing it might result in a better-looking meal? I keep items I’ve cooked in my freezer up to 6 months — as opposed to fruits I’ve picked — those I keep up to 1 year because I’m usually going to make something baked with them, so it’s not as critical that they taste just-picked-fresh. Thanks for commenting & asking questions! I hope you’ll continue to try recipes and let me know what you think!

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