I have made so many pot roast dinners in my life it would be impossible to count. In my food to go restaurant it was one of the most popular dinners I made. Let's face it, pot roast is just one of those cozy, comfort foods that satisfies the belly and the palette and more over our soul. It is the dinner we recall our moms making in our youth, the dinner that brought us all around the table where we shared our day or happily sat in silence savoring every bite.
Spring in Connecticut has certainly not been a typical, what we remember of the weather kind of spring. It has been a day of heat followed by two days of cold, followed by heat - in other words up and down. Thus it actually makes it more difficult to know what to make for dinner. One day you crave lighter foods and the next you want those heartier fall and winter meals.
Both of us wanted something heartier today so honestly I did not go to the store with a game plan as usual. I decided to just search the protein sections and see if anything struck my fancy. Well something did. A gorgeous thick chuck roast actually popped out to me and I decided I would pull out the crock pot and slow cook this bad bear.
- 3 lb. chuck roast
- 1 1/2 lbs. baby red potatoes (washed and larger potatoes cut in half)
- 1 large sweet onion
- 1 can beef broth
- 1/2 can water
- 1 tbsp. olive oil (or regular oil)
- 2 tbsp. ground espresso coffee
- 1 tbsp. granulated garlic
- 1 tbsp. brown sugar
- 1 tsp. coarse ground pepper
- 1 tsp. table salt
- 2 tbsp. corn starch
- 5 tbsp. water
- In a bowl add the espresso coffee, granulated garlic, brown sugar, pepper and salt and mix really well.
- Rub the roast all over with this mixture. Let it set for a few minutes.
- Peel your onion and cut it in half then slice half moons.
- Place the onion in the bottom of your crock pot.
- Heat a skillet large enough to hold the roast over medium heat. Let this heat up for about 2 minutes.
- Add the oil to the pan and swirl.
- Add in the roast and sear on one side for about 2 minutes. Use a meat fork and turn over the other side. Sear for another 2 minutes, moving the roast to the sides of the pan while searing to sear the sides as well.
- Add the now seared roast to the crock pot. Add in the can of beef broth and 1/2 of the can filled with water.
- Turn the crock pot on high, lid it and let it slow cook for about four hours on high. If you are heading off for the day cook it on low for about 6-7 hours.
- In the last 30-45 minutes of cook time (or when you get home from work) add in the washed baby red potatoes and cook until fork tender. Mine were cooked perfectly at 45 minutes on high.
- Once the roast and potatoes are done move the meat and potatoes to a platter. Tent with foil to keep warm.
- Take all of the great liquid and pour into a sauce pot. Make a slurry of cornstarch and water. When the liquid comes to a boil whisk in the slurry until the gravy is thickened to your liking.
Asparagus was our side vegetable as that is what I had available. Choose whatever side vegetable you like.
I liked the coffee rub and it made a nice crust on the outside of the roast and due to the rub, the searing of the roast was quick. The end result is a tender, falling apart pot roast that melts in your mouth.
If you don't want to heat up the oven or even the stove top, this meal is perfect for summertime. This size roast is adequate for 4 people.
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