With the weather turning towards fall and hopefully away from rain later this week all I can think of is comfort food. While Jim and I usually grill year round we have been using our stove and slow cooker the past two weeks. This slow cooker pot roast was delicious. We love caramelized onions so when I saw this recipe I knew I wanted to try it. My go-to pot roast has been the three packet pot roast and while it is a trusty and easy recipe I wanted to find one without all of the packets. I’m not always a huge fan of how meats turn out in the slow cooker but pot roast is definitely a winner because it requires a slow roasting method.
If I am making pot roast I will usually cook it on a Sunday and then serve it on Monday or Tuesday. After it cooks I put the entire crock in the fridge overnight and then a few hours before dinner I will take it out, scrape the hardened fat off the top (sorry, I know that sounds gross!) and then warm it up in the slow cooker. This is SOOO much easier than skimming the grease off the top of the cooking liquid. Plus, I think that the flavors develop more if it sits one more day.
This recipe does have you do a few things outside of the slow cooker. First, you will want to cook the onions down quite a bit. You want them to start to caramelize, but you aren’t going for full caramelized onions. When they just start to turn brown you are good to go. Also, don’t skip the step of browning your meat. This gives so much flavor to the pot roast.
A lot of pot roasts have carrots and celery or potatoes. This recipe doesn’t contain any and I kind of feel like adding them in would change the flavor profile. This pot roast is all about the onion gravy – it is delicious and totally makes this dish. So if you want these veggies maybe just roast them in the oven with a little olive oil and salt and pepper. You can also make mashed potatoes, dinner rolls or biscuits to go with this.
In other foodie notes, I visited the Cousins Maine Lobster Food Truck last week. Taylor had her last appointment for her broken arm and Triangle Orthopaedics was advertising that Cousins would be in their front parking lot at lunch time. Now, we are huge fans of Shark Tank and although I didn’t see the episode when they made their deal we did see the follow-up episode and Barbara said it was her best deal to date. So, when I saw that they were coming to Apex I had to go! I got the Maine Lobster roll – of course! It was delicious – definitely not cheap but it is lobster after all, right? Plus it is ALL lobster – no filler so I felt like I got my $14 worth. I was a little shocked when I saw the size of it but again – ITS LOBSTER!!!! I definitely recommend if you have the chance to get it! We also had their Lobster tots and while I thought they were really good if you are just going to get one thing I would definitely recommend the Lobster Roll. The Maine roll is cold with just a dab of mayo, a squirt of lemon and a lightly buttered roll. It tasted like it was shipped from Maine that day (which it might have been!)
I am also loving Noosa Yoghurts (yes it has an “h” in there.) I can usually take or leave yogurt. I do like the Fage yogurt with the strawberry or blood orange with a little granola sprinkled in but even then I am just not a huge fan of yogurt – meh. I am not sure why I bought the Noosa yoghurt but OH MAN is it GOOD! Its like dessert. Now granted it is made with whole milk so it isn’t light but nonetheless it is luscious and sweet and tart and just wonderful. Plus, it is made in small batches with all natural ingredients and lots of good probiotics. I have had the strawberry rhubarb and peach. I think I liked the strawberry rhubarb a little better but both were delish! They are a little pricey but they have coupons on their website you can download.
So, before we get back to the caramelized onion pot roast recipe there is one more foodie find that I wanted to share with you…..and I’m sorry, but this one is kind of not good for you. But it is soo tasty. Have you ever had Maggi seasoning? I have had it in my pantry for a while but I started using it when we were making Banh Mi sandwiches a few weeks ago (I should post a recipe soon.) You sprinkle a little on your sandwich and magic happens:-). Some people say it has an umami flavor profile and I suppose that is why I like it so much…..but truthfully it just has a lot of sodium….and that is why I have to apologize for telling you about it (sorry Marianne.) Jim looked at the bottle and was like “good God that is ALL sodium!” I said I know but its really good. Some people compare it to kitchen bouquet but I’m not sure how similar they are. So just don’t use it very often or at the very least use it to replace salt in whatever you are sprinkling it on. Anyhow, I put a little in the pot roast and it pumped up the gravy flavor….it was delicious.
What is your favorite comfort food??
Recipe from Food.com
- 2 1⁄2 lbs boneless chuck roast
- salt and pepper
- 1 tablespoon oil
- 4 medium onions, sliced
- 1 cup beef broth
- 1⁄2 cup apple juice
- 1 tablespoon brown sugar
- 1 tablespoon cider vinegar
- 2 tablespoons Dijon mustard
- 2 tablespoons cornstarch thinned out with a little bit of water (optional)
- Add oil to pan and brown meat on all sides. Remove meat to a plate and add onions to the pan. Cook until they start to brown (you can add a little more oil if needed.)
- In a separate bowl combine the beef broth, apple juice (you can replace with more broth if you don't have apple juice), brown sugar, cider vinegar and Dijon Mustard. Stir to combine and then add to the onion mixture.
- Take half of the onion mixture and add to the bottom of the slow cooker. Place meat in the slow cooker and then add the rest of the onion mixture on top.
- Cook on low for 8-9 hours or until meat falls apart.
- If you want to thicken your gravy turn the temp up to high and add the cornstarch and cook for the last hour. Alternately you can remove the liquid from the crock and cook with the thinned cornstarch over medium heat until thickened. You can add another tablespoon of cornstarch thinned with water if needed to get to your desired thickness.
- If you wanted to cook this in the oven you could cook it in a dutch oven covered at 300 degrees for about 4 hours or until the roast starts to fall apart.
If you are looking for some more slow cooker meals you can try these, too!
Trisha Yearwoods Slow Cooker Pork Loin – this is one of my favorites and it is the most popular recipe on Becki’s Whole Life!
Crock Pot Santa Fe Chicken – from Skinnytaste – Made this one a few months ago and everyone loved it (which doesn’t happen very often!)
Slow Cooker Turkey Breast – from Mel’s Kitchen Cafe – this is another one that turns our REALLY well. So moist and the gravy is delicious (turkey breast very often goes on sale right before Thanksgiving too)!
Slow Cooker Tortilla Soup – From America’s Test Kitchen via That Susan Williams. Another one that turns our really well in the slow cooker (can’t go wrong with ATK recipes).