Recipe: Pot Roast - It's a Beautiful Thing!

Urgh!  Winter's here.  And we're getting our first *Official* freeze tonight.  Booooo!!!

But - you know what that means?  Time for "Comfort Food" and that means Pot Roast. Yayyyy!!!

I ♥ My Crock Pot!

Okay, I'm not even gonna call this my own (although I did tweak it a bit).  It's Pioneer Woman's recipe and you can find it over here.

I did all of the initial prep on the stove-top in my dutch oven.  I deglazed the pan with half a mini-bottle of Merlot.  Then I decided to transfer everything over to the crock pot so I could 'Set it and Forget it!'  My stove, even on simmer, just requires too much attention.

My only additions (so far!) were 2 cloves of chopped, fresh garlic: One went in the pot with the "brown your onions" stage - and the other went, raw, into the liquid.

I also opened the freezer and discovered a bag of "Stew Vegetable Mix" (carrots, potatoes, celery and pearl onions), so I tossed that in the bottom of the cooker before I transferred the meat and freshly browned veggies (and beef broth) to the crock-pot...

Mine was a ~3.5 lb "Flat Iron Roast" (which is basically two Flat Iron Steaks stuck together with connective tissue).  According to the package, this is an oven-roast roast, but - since it's basically chuck - I figured I'd better braise it...

Anyway, it's blorping away in the crock pot (I'm estimating 4 hours on 'high') and it smells WONDERFUL :-)

I may end up adding more "stuff" towards the end (definitely more Merlot - possibly more veggies near the end).  If I do, I'll update the post.  I also hope I can snap a halfway decent dinner-plate pic.

* * * * *
Okay, just halfway-decent!

No significant changes to the recipe, actually - other than mixing up a couple TBS of corn-starch with a couple TBS of water so I could thicken the sauce a bit.  Oh, and I dumped the other half of my mini-bottle of merlot into the sauce at the very end...

Excellent "Stick-To-Your-Ribs" kinda meal for a super-cold rainy night....

Enjoy!