Updated: May 6, 2021
Here is a simple way to offer up an amazing dish for your family to enjoy. This recipe is tasty, easy to follow, and will leave you with a tender, juicy pot roast.
Many folks I know tend to overlook the pot roast and either don't cook it as often or at all. I imagine because they haven't had a good one. By that, I mean a tender, tasty, juicy, properly cooked one. Overcooked, it can be dry and tough to eat. Nobody looks forward to that. I probably should start with the standard pot roast but I tried this recipe yesterday and couldn't wait to share it. I've cooked balsamic beef roast before with a different recipe but I like this one better.
"That sounds complicated"
It's really not. Pot roast is made with a tough chunk of beef like shoulder or chuck roast. When you slow cook it with liquids though, it works some sort of magic that renders the beef so tender and juicy that you can cut through it with the slightest pressure. This can be done in many variants, here I will focus on a balsamic mixture that is put together very easily.
Equipment you will need:
A couple of 2 prong carving forks (optional but handy)
Ingredients you will need:
3.5 pounds of rump roast. I couldn't find one quite 3.5 pounds so I added a smaller hunk of meat and after searing, cut it in half to fit. I was probably at about 4 pound over all.
2 pounds of small potatoes (I couldn't find these at the market so I used red potatoes)
1 pound of carrots
Salt and pepper
1 tablespoon of garlic
1 tablespoon or more of extra virgin olive oil (for skillet)
1/4 cup of balsamic vinegar
1/4 cup of extra virgin olive oil
1/4 cup of low sodium beef broth
2 table spoons of Dijon mustard
1 tablespoon of brown sugar
1 teaspoon of oregano
1 teaspoon of thyme
1 teaspoon of basil
1/4 teaspoon of nutmeg
Let's do the thing
Shouldn't take more than 30 minutes of prep-time
Scrub the potatoes and cut them in halves (quarters if they are large). Skin can be left on, that's optional. Line the bottom of the slow cooker. Keep in mind the size of your crockpot, you are making three layers (potatoes, carrots, beef).
Scrub and peel the carrots and cut the ends off. I cut them roughly in two inch sections. Lay them over the potatoes. Add a little salt and pepper.
Now take your skillet and place it on high heat (stove eye set to 8) with a tablespoon of olive oil. I use a little more to keep the meat from sticking and less smoke. While that heats up, season your meat with a little salt, pepper, and garlic (on all sides). You can slice the meat and add garlic cloves, I just used a pre-ground shaker. This is where the two prong forks come in handy. Place the meat in the skillet and sear it on all sides. You don't want to burn it, you are looking for a nice sear of medium-dark brown. Usually just about 5 minutes on all sides. When it is nice and seared, place it on top of the carrots.
Get all your ingredients together and your mixing bowl. Combine the balsamic vinegar, olive oil, beef broth, Dijon mustard, brown sugar, oregano, thyme, basil, and nutmeg. Whisk it until it is well combined.
Slowly pour the mixture over and around the beef evenly.
Cover it and cook on low heat for 5.5 - 8 hours. You can also cook it on high for 4-6 hours. Meat is safe to eat with an internal temperature of 145 degrees Fahrenheit. For a good roast, take the time and cook it slow.
In the meantime
Now you have plenty of time to take care of all the things that need doing. When I first put this in the crockpot, I was thinking there was no way this would be enough liquid. I thought perhaps I should add more stock or even red wine. Don't worry though, refrain yourself. The meat had plenty of its own juices to add to the mix. After it is cooked, you can either remove the meat and let it rest 5 minutes before serving or leave it in the crockpot.
"Oooh La La" Is that not savory?
You'll have meat and vegetables, so maybe you'll want a side salad and some bread to go with it. I'm not a huge bread eater but I was wanting a nice loaf of French bread to indulge in. My boyfriend happens to be a Texas toast, frozen garlic bread addict. I know, I know... but whatever floats his boat. So garlic bread it is then. I cooked this one for seven hours and it was still very tender and juicy. Next time I make it though, I am going to shoot for 5.5-6 hours. Go low and slow for the best slow cooked pot roast. Sure you can cook it on high, but a better, tender roast is best cooked slow for the tougher cuts of meat like chuck or rump roast etc.
You can do this
Don't let yourself be intimidated by what you think may be complicated recipes. It isn't difficult to put together, it is something delicious you can put together easily. I am a firm believer of eating well. Sure it requires some spices that doesn't come exactly cheap. Keep in mind though, you won't have to buy spices for every meal you cook. You will have these on hand for several dishes, so make the investment and look for discounts.
I hope you enjoy and have a blessed day. Thanks for reading.