Servings: Serves 6 to 8
When you want a hearty dinner of meltingly tender meat, turn to pot roast. Though it takes a few hours to make from start to finish, there’s little work involved, and it can be made a day or two ahead and reheated. Because there are vegetables braised along with the meat, it’s basically a one-pot meal. That said, mashed potatoes, buttered noodles, or even just crusty bread would be most welcome to help mop up the delicious made-right-in-the-pot sauce that accompanies the meat and vegetables. Learn how you can create your own customized pot roast recipe.
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Pot roast can be adapted to a slow cooker. Since not much liquid is used, the amount can stay the same. (You may have more juices at the end, however. ) Sear and deglaze on the stove as the recipe directs, then transfer everything to the slow cooker to finish braising. Cook for 4 to 6 hours on high or 6 to 8 hours on low.
I agree with the previous posters - I used a relatively spicy zinfandel but it still needed a kick at the end. A splash of white vinegar in the braising liquid and a sprinkle of kosher salt on the meat did the trick. Otherwise, very solid.
Made this pretty much as written, just added some extra potatoes and mushrooms and it was delicious. Smelled amazing too; it was hard to wait until it was done! Served with buttermilk biscuits.
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