If you are like me and can’t take the heat this is a good dinner to make so you don’t have to stay outta the kitchen. The crock pot is not the most creative kitchen tool but it has it’s advantages. Like tonight for instance, A Perfectly Pleasant (because I do not need to stand over the hot stove) Crock Pot Coal Roast!
A one pot complete dish is just the way to go sometimes. I am making this to bring to a friends house and they need a little cheering up so I figured FOOD does the trick for me and it certainly can’t hurt, so hopefully it will do the trick for them.
This is a family of 4 so I made enough for them to sit down to a nice dinner or just grab a few bites and go.
This is another flexible recipe, you can add or adjust whatever you like and put in things you want and it will still come out great. Be creative just be careful if you are bringing it to someone you don’t always cook for…..make sure to limit the spiciness and salt so it can accommodate all taste buds! They can always add spice & salt but you can’t take it away.
WHAT YOU NEED:
4 1/2 to 5 lb roast (the rule of thumb is about 3/4 lb per person so this should be just right) I was told by the butcher that the “beef chuck boneless roast/pot roast” is the best for cooking in a crock pot, he’s the butcher so I say it’s got to be right, right?
1 lb baby carrots (cuz thats what I had and needed to use them up) or 1 lb carrots scrubbed well and cut into 1 to 2 inch pieces.
5 All purpose potatoes peeled and cut into large pieces (go ahead and use baby potatoes or red, it’s up to you)
1 Large sweet onion cut into wedges (about 1 1/2 cups)
6 ribs of celery cut into 1 inch pieces (save the tops if you want, for garnish)
1 Can of Coke or pepsi (8oz)
1 Cup red wine (what ever you have will work great)
2 large garlic cloves minced
3 to 4 small dried bay leaves
8 sprigs of thyme (more or less to taste)
5 Sage leaves
fresh chives, parsley & thyme for garnish or whatever you have available.
RUB RECIPE: (optional)
I do a dry rub on my roasts but it is totally optional. A rub adds a lot of flavor and complexity to a roast. Just remember to go easy on the heat, it gets hotter as it cooks and hotter as it sits in the fridge…… Same with salt. If you don’t have everything just improvise with spices that you have it will work.
1 tsp Corn Starch
1 tsp Smoked Paprika
1 pinch of cinnamon
1 tsp garlic powder
1 tsp fresh ground pepper
1/2 tsp fresh ground Cumin
1 tsp salt
1/2 tsp ground sage
1 tsp brown sugar
WHAT YOU DO:
Rub the spice mix all over the roast.
In a pot with high sides sear/brown the roast on all sides in a few table spoons of olive oil, it will take 3 to 4 minutes per side and be sure to get the ends. This seals in the flavors and the juices.
(this is when I like to peel and cut my potatoes, it keeps me busy so I don’t keep checking the brownness.)
Place the roast in the crock pot.
Pour in the wine and the Coke.
Add the garlic to the wine/Coke juice at the bottom and give it a little stir to break it up from being a blob.
Gently add in the potatoes, carrots, celery and onion. It is not going to all be covered by the juices and that is fine, it will cook down and blend.
Tuck in the fresh herbs so they are not right on the top, they will do a better job if they are covered a little.
About 1/2 way through gently push the veggies that are not covered down & give a light stir so they are in the juice. Stir around the meat so it doesn’t break apart.
Now, although there is a lot of writing here, this is very quick and easy to prepare.
Once it is done… transfer carefully to a decorative serving bowl/platter putting the meat in the middle and placing the vegetables around it. They will be soft so scoop them out with care.
Garnish with plenty of fresh herbs like Thyme, chives & Sage.
DON’T FORGET TO CUT THE TWINE HOLDING THE ROAST TOGETHER AND DISGARD!
HAPPY BIRTHDAY TO MY SISTER TANYA. TODAY SHE IS 3 YEARS OLDER THEN ME AGAIN!