In which the world of culinary hedonism is explored with a cup and a half of curiosity, a heaping tablespoon of passion and a dash of clumsiness.

Tuesday, February 2, 2010

Forty-sixth Post ~ Savory Pot Roast

This is a pretty simple meal to put together in the middle of the day, then forget about until your day is done and you're ready for dinner.

Bear in mind that I'm cooking for one and my leftovers are designed to be relatively small - as good as pot roast is, no one wants to eat it for five dinners in a row. So realize that the picture above is practically a miniature potroast - a chuck eye that is a little under a pound, baby carrots, pearl mushrooms and fingerling potatos.

Here's what you'll need to prepare tonight's meal in whatever size you desire!

~ Chuck eye roast
~ Fingerling potatoes
~ Slices of a small cooking onion
~ Baby carrots
~ Baby pearl mushrooms
~ Beef boulion cubes to taste, dissolved in about 2 cups of water
~ Splash of whatever red wine you have laying around
~ Salt
~ Sprig each of rosemary and savory

The directions are pretty simple: wash and pierce your potatoes and add them to the slow cooker, add carrots and mushrooms, then the meat topped with two slices of onion, salt to taste, and a sprig of each of the herbs. Pour in your two cups of liquid into which you've dissolved the boullion, a splash of red, and you're good to go! Slap the lid on, get to class, and when you return (presumably between 4-6 hours later, depending on the size of the roast), heavenly aromas of a home-cooked meal await you!

The herbs added a nice fragrance to this meat. I put everything out on a plate once it was cooked and mixed the juice with a little dissolved corn starch on the stove to make a fast and flavorful gravy. Overall, it was a nice "mom's cooking" kind of meal, and went beautifully with a Sangre de Toros red table wine. The earthy old-world reds are SO good with roast beef!

The leftovers will provide about 2 meals for me, which is a perfectly desireable amount!

Yours in the love of good food and wine (and eating well, even as a singleton),

The blogger is not an experienced chef. She takes no responsibility for the quality of the meals prepared while following her advice. Use your own judgment regarding cooking times and proper food handling.