Time for a Roast!

Don't worry Laurie - not a roast by definition of public comedic insults but a yummy edible beef roast.  I love cooking roasts.  They are the easiest way to prepare an entire meal in one pot.  It's something I can prepare when I am home for lunch or when the babes are down for a nap.  It does it's thing all day and by dinner time it's ready to eat.  I never really followed a recipe when cooking a roast.  I started cooking roasts by just throwing the meat and veggies in a crock pot with some water and letting it cook throughout the day.  That was ok, but always let me down a little.  It produced an easy, healthy meal, but always fell a little flat on taste.  Over the years, I have gained better knowledge on how to better develop flavors and I believe that the roast I prepared last night was a friggin delicious success!  Here's how I did it!


Ingredients:
3-4 lbs of chuck roast (use whatever roast cut you want - this was on sale at my market)
Bag of carrots chopped
6 -7 Potatoes (Yukon gold chopped in even pieces)
4 Onions medium, quartered
1 cup of beef broth
3-4 cloves garlic smashed and peeled
Fresh Rosemary (5 sprigs)
Salt/Pepper


To prepare:
Heavily season all sides of meat with salt and pepper.  Heat a couple tablespoons of olive oil in a large saute pan (enough to coat the pan) on medium-high heat.  Add 3-4 rosemary sprigs and meat to pan.  Sear meat on all sides - about 3-4 minutes per side.  Take meat out of pan and place in heated crock pot and add a little water.  
Add the beef broth to pan and deglaze, picking up all those brown bits sticking to the bottom of the pan.  Add veggies and smashed garlic to liquid.  Season with salt and pepper and cover and cook for 10 minutes or so.  
Discard rosemary sprigs.
Add everything to the crock pot.  Add enough water to cover meat and veggies.  Add remaining rosemary sprigs.  Cover and let those flavors get acquainted with each other for about 6 hours or so.  You may want to add a little more salt before serving.  This served 4 adults and 2 babes last night with enough leftovers for Nate and I tonight. 


Enjoy yo! 

(Full disclosure - this is not a picture of my roast.  I forgot to snap the picture!  This is close to what mine looked like though. I don't serve mine with so much liquid.)