Recipes That Rock -- Akari Hoshi's Pot Roast in a Crock

Pot roast is one of those dishes that you either love or you hate. I've never met anyone who was lukewarm about this heavenly comfort food.

I am on the side of the light and I adore pot roast. Especially when it's made in the slow cooker. The slow cooker or crock pot is probably one of the best appliances you could ever own. If you don't own one, I suggest you go get one right away. You dump a bunch of ingredients into the crock, set it for 8 hours on low, go to work and when you get home, dinner's done, yo.

I made my pot roast a little different tonight. James turns his nose up at pot roast every time I suggest it so I've been avoiding making it. Aki asked me how I make mine the other day and I got a craving that would not go away. So I asked James what it was that made him dislike my pot roast so much. The answer surprised me. The potatoes. He didn't like the flavor of the potatoes after they had absorbed the beef juice.



Anyway, on to the recipe. I'll talk more as I go. I must warn you. I don't measure. I don't know why, but when I do this I just kind of guess. So...adjust as you go.

Akari's Pot Roast

• Chuck Roast 
• Bottle of red wine
• Whiskey
• Beef Broth
• Baby Carrots
• Minced Onion
• Onion Powder
• Garlic Powder
• 1 Envelope of Au Jus Gravy Mix
• 1 Envelope Brown Gravy Mix
• Italian Seasoning

1. Lightly season the roast with the onion powder and garlic powder and set to the side.
2. Dump carrots into the crock and sprinkle in the minced onion and the envelopes of gravy mix
3. Add roast
4. Pour in desired amount of red wine and whiskey. I went a little heavy on the whiskey because I wanted the cheap crap OUT of my fridge. Add one to two cans of broth.
5. Sprinkle with Italian Seasoning
6. Set to low and at LEAST 8 hours. Depending on the size of your roast, you may have to go longer.
7. When the roast is done, spoon out about 2-3 cups of the juices into a small sauce pan. Add 3-4 tbs of all purpose flour and whisk until smooth. Bring to a boil and simmer until thick.

 I made home made mashed taters with this because you can't have pot roast with out taters. I take 4-5 small to medium red potatoes and mix in with 2.5lbs of yukon gold potatoes. I quarter them and sprinkle with a little salt. I used water this time, but I've been known to use chicken or beef broth when necessary. Bring the taters to a boil and let simmer for 25 minutes. Drain and toss in a stick of unsalted butter, 4oz of cream cheese and 1/2 cup of milk. Cover and let the butter and cheese melt a bit. Then go at it with your masher. I mash by hand. It tastes better that way. When it's reached the desired consistency, add a couple grinds of fresh black pepper and stir.