Pot Roast with Vegetables, Garlic and Porcini Mushrooms

My daughter says that I need ‘to get with it’, stating that I need to start cooking with a slow cooker!  I mean, she said this to her mom who used to be a buyer in the fashion industry where ‘new’ and ‘on-trend’ was of utmost importance!  I mean, I’m just sayin’!

For Pete’s sake everyone, we ‘old folks’ (in our 50’s) used to call these things CROCK POTS!  These electric cooking pots just seemed so 70’s to me!  Good grief Charlie Brown, I’d rather do FONDUE than cook with a crock pot!

Yet this week my husband requested something hearty and comforting for a cold winter’s night . . . a pot roast.  Now mind you, I have a THIN man in my life . . . you know the kind of person that you just hate because they can eat ANYTHING and not gain any weight.  It’s totally maddening!

All I have to do is look at food or read about it and I seem to pack on the pounds, especially around my butt!  So I pack it on while he packs it in!

It just ain’t fair!

So if  Mr. M. and P. (Mr. Meat and Potatoes) asks me to once in a while defer from preparing Italian or healthy weight-watching meals, I’ll cave in and gladly oblige.

So we dusted off the slow cooker pot that I purchased four years ago (yup, you read that right!) that still had all of the labels stuck onto it prior to this new cooking venture today.  I had given away my very first, wedding-gift-crock pot from the ’70s years ago!  I think that I used it once.  I guess it just wasn’t my ‘thing’.

Yes, I’ve made a pot roast before, but never in a slow cooker.  So one thing that I knew I needed to do before putting everything together in this slow cooking process, was to “SEAR” the beef for a nicely browned exterior before putting it in the pot.  Nothing beats that step . . . nothing.

So here’s a simple recipe that’s probably not very much different than the plethora of recipes out there:  Pot Roast with Vegetables, Garlic and Porcini Mushrooms!

However, I have to admit:  I did add quite a bit of garlic and the porcini mushrooms to make it more Italian.  Because as you know, garlic is a good thing!   :-D

sear the beef in a heavy pot for about 4 – 5 minutes on each side
place the seared roast in the slow cooker
the garlic is on the bottom under the roast
add the rest of the ingredients
cover with the lid
cook on low for 8 hours or high for 4 hours
the beautiful results!
.

Pot Roast with Vegetables, Garlic & Porcini Mushrooms

What You Need:

  • 3 - 4 pounds boneless chuck roast
  • 2 Tbsp canola oil (olive oil burns too easily, so I definitely do not recommend olive oil)
  • Mrs. Dash Garlic and Herb blend
  • Nature's Seasons
  • 1 large onion, chopped
  • 8 large cloves of garlic, peeled, smashed, and chopped
  • 1/2 cup red wine (I use a Meritage blend)
  • 1 cup water with 3 - 4 tsps. beef bouillon (I use "Better Than Bouillon) or low-sodium beef broth
  • 3 large carrots, peeled and cut up the way you prefer
  • 3 large Idaho russet potatoes, peeled and cut into 2" cubes
  • 4 stalks celery, cut into 2" pieces
  • 1 packet dried porcini mushrooms
  • 1 cup finely chopped Italian parsley

Instructions

  • In a large heavy pot, heat the oil.
  • Season the roast with salt and pepper to taste, Mrs. Dash, and Nature's Seasons.
  • Brown on all sides about 4 minutes per side.
  • Place the roast in the slow cooker with the garlic on the bottom of the pot.
  • Add the carrots, onion, potatoes, celery, mushrooms, and Italian parsley.
  • Blend the bouillon with the liquids.
  • Add the liquids to the pot.
  • Cover and cook on low setting for 8 hours or on high setting for 4 hours.

Mangia!

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Comments

  1. says

    Time to pick up another chuck roast at the meat market! I rarely use my crock pot either, but there are those days where I’m gone all day and need a hot dinner for Bill when he gets home. Love your Italian tweaks, too. YUMMY!

    PS…keeping your dad in my prayers. xo

  2. says

    Very comforting Roz and a perfect time of the year for pot roast. Actually we’ve been craving pot roast and thanks for the reminder.

    I have to admit I’ve never owned a crock pot and I don’t have a slow cooker. And my career too was in the fashion and beauty industry. Your daughter would tell me to get with it too :)

    I would have to take lessons to learn to use a slow cooker. In the meantime I guess I’ll have to stick in my comfort zone with my dutch oven. Have a great weekend.
    Sam

    • says

      Most of the recipes for crock pot cooking seem to me as full of ‘gunk’, but this is truly clean (except the tiny bit of bouillon to amp up the flavor a bit) . . . but no preservatives, additives, or chemicals in this recipe. I truly tried to stay ‘clean’ and healthy. Hubby eats most of the beef while I go straight for the veggies!

  3. says

    I don’t own a slow cooker and have been thinking to get one..(well, the kitchen is getting cloudy, so I have been just thinking…), must order one too! It looks droolworthy!

  4. says

    Not everyone’s “crock-potted” pot roast has porcini mushrooms! You’ve taken the humble M&P to new heights! I share your dilemma, being married to a thin Mr. Rosemary. It does seem he can eat anything, although I’ve noticed he has extraordinary self-discipline — eats only at meals (except for his late night snacking) and is pretty good at portion control, too. Me? No discipline!

    Hope your new year is starting out well, Roz.

  5. says

    Dear Roz your roast pot looks and sounds DELICIOUS (I love the addition of porcini mushrooms and garlic, my favourite ingredients!). I’ve not a slow cooker and I do not feel the need to buy one (at the moment), but I look at your roast and feel tempted to try… My Mum keep to ask me if I want a ‘pentola a pressione’ which reduce the cooking time and I do not feel ready for that either. PS Mr ritacooksitalian is skinny too, and he can eat anything, you are right it is not fair!!!!

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