- Enjoy Great Savings from Free Catalogs
Clothing, Wine & Brew, Invitations,
Wedding, Hobbies & Crafts
Amazing Pot Roast
After much procrastination, we have started a slow cooker section on our website. The first recipe is a must to make, if you haven't already. Pot Roast! See below.
May 5 - Cinco de Mayo! Follow all of the national food holidays on our American Food Holidays page!
Did you see last week's Kentucky Fudge Bluegrass Pie?
Hey, do you follow us on Pinterest? You can find boards with pictures of our best recipes. Click to Follow Us on Pinterest.
Enjoy this Texas Cooking recipe and have a great week!
You are reading our Recipe of the Week newsletter. In 2019 our main monthly newsletter will feature brand new recipes that we add to the TexasCooking.com website. If you do not already receive our monthly newsletter, subscribe here.
If you want to read our previous Recipe of the Week newsletters, I have been making them available from a new page on our website. Look here!
I was a bit lukewarm about slow cookers years ago when they first came out, but now I have a new, "modern" slow cooker, and I am impressed to say the least. I have been successfully cooking, serving and eating pot roasts for more years than I care to admit, but this was my first slow cooker pot roast. This is a plain and simple recipe -- no spices other than salt, pepper and flavors of the good vegetables in the pot. So I've gotta say, this was the most succulent, tender and mouthwatering pot roast I have ever made. Can't say enough good things about this recipe (and my slow cooker).
- 1 3-pound chuck roast at room temperature (can be slightly over but no less than 3 pounds)
- 2 tablespoons vegetable oil
- 2 teaspoons Kosher salt
- 1 teaspoon freshly ground black pepper
- 10 to 12 small unpeeled Yukon gold potatoes, whole or cut into chunks if medium size
- 4 large carrots cut into chunks
- 1 large yellow onion
- 2 cups beef broth
- 2 tablespoons beef broth or stock
- 2 tablespoons corn starch
- Rub roast all over with salt and pepper.
- If your slow cooker has a removable insert, heat it to medium high. If not, use a good-sized skillet. Sear roast on both sides until well browned, about 4 minutes per side. If you used the slow cooker to sear the roast, remove it to a plate so you can add the chopped vegetables to the cooker.
- Add the chopped potatoes, carrots and onion to the cooker.
- Transfer the roast, along with any meat juices, from the plate to the cooker, placing the roast atop the chopped vegetables.
- Pour the beef broth in the cooker, cover and cook on high for 3 to 3-1/2 hours or low for 6 to 7 hours.
- When roast is done, remove it with the vegetables to a warm platter. Cover with aluminum foil if necessary.
- Combine the corn starch and water in a small bowl. Add mixture to the cooker with the meat juices. Cook on high for 2 or 3 minutes until thickened into gravy. Serve separately or pour over meat.
Lone Star List
Here are 10 things that caught my eye this week!
- Texas Monthly: H-E-B Runs the Best Barbecue Chain in Texas The best statewide barbecue chain in Texas is housed inside grocery stores.
- EATER: Peached Tortilla Is Publishing a Southern-Asian Cookbook - With recipes for Japajam burgers and banh mi tacos. Buy Cookbook
- NYT Food: Don’t Call It Tex-Mex, Adán Medrano calls it Texas Mexican cooking, the indigenous food of South Texas.
- Taste: The Crushing Truth About Cooking a Whole Pig at Home - Is it really possible to turn a legendary smoked whole hog into a recipe that home cooks - not just experienced pitmasters - can make at home?.
- BevCooks: Smoked Salmon and Dill Havarti Grilled Cheese Sandwich.
- CraveDFW: Austin City Taco now in Fort Worth
- Houston Chronicle: Best Mexican, Tex-Mex restaurants worth the drive from Houston to San Antonio
- Texas Highways: Lucy the 'Bark Ranger' Completes Quest to Visit All 95 Texas State Parks - A Texas park lover takes his rescue dog along for the ride.
- Barbecue Bros: Catching up with "The 100 Best Barbecue Restaurants in America" Author Johnny Fugitt
- EarthSky: 60% of bird species came from Australia.
New Cookbooks We're Reading
- The Peached Tortilla: Modern Asian Comfort Food from Tokyo to Texas
by Eric Silverstein - Serving food in Austin's Allendale neighborhood, The Peached Tortilla is an Austin treasure. This new cookbook reveals how one man brought Asian street food to Texas, creating wonderful new culinary conbinations. Buy today!
- LOOK! Franklin Steak: Dry-Aged. Live-Fired. Pure Beef
Aaron Franklin's new be-all, end-all guide to cooking the perfect steak. by Aaron Franklin
- The Austin Cookbook: Recipes and Stories from Deep in the Heart of Texas
by Paula Forbes
Great Austin-style recipes here!
Request a Free Garden Catalog
Texas Cooking's monthly newsletter showcases new articles, reviews and recipes on the site. Follow our columns about cooking, Texas trivia and other Texas news as well in this informative email.
Sign up here.
Unsubscribe from the Recipe of the Week Newsletter