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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?

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Enjoy this Texas Cooking recipe and have a great week!

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Pot Roast in the Slow Cooker

Pot Roast in the Slow Cooker

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).

Ingredients:
  • 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
Preparation:
  • 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.

Kitchen tools you'll need: Slow Cooker

Lone Star List

Here are 10 things that caught my eye this week!

  1. Texas Monthly: H-E-B Runs the Best Barbecue Chain in Texas The best statewide barbecue chain in Texas is housed inside grocery stores.
  2. EATER: Peached Tortilla Is Publishing a Southern-Asian Cookbook - With recipes for Japajam burgers and banh mi tacos. Buy Cookbook
  3. NYT Food: Don’t Call It Tex-Mex, Adán Medrano calls it Texas Mexican cooking, the indigenous food of South Texas.
  4. 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?.
  5. BevCooks: Smoked Salmon and Dill Havarti Grilled Cheese Sandwich.
  6. CraveDFW: Austin City Taco now in Fort Worth
  7. Houston Chronicle: Best Mexican, Tex-Mex restaurants worth the drive from Houston to San Antonio
  8. 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.
  9. Barbecue Bros: Catching up with "The 100 Best Barbecue Restaurants in America" Author Johnny Fugitt
  10. EarthSky: 60% of bird species came from Australia.

New Cookbooks We're Reading

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