While on the road, it’s our custom to make a slow-cooker meal on Saturday. We prepare the meal, set it and forget it until we’re ready to eat. Here’s our take on Yankee Pot Roast.
3¾-pound boneless chuck roast
Salt and freshly ground pepper
6 tablespoons unsalted butter
1 medium onion, coarsely chopped
3 large carrots, thickly sliced
3 medium celery ribs, thickly sliced
2 cups canned beef broth + good splash of Red Wine
1 tablespoon Asian chili sauce
Medium red new potatoes, quartered
1 envelope of Golden Onion Soup mix
In a small pan, saute the onions and carrots for three to four minutes. Transfer to slow cooker. Place potatoes on top of the carrots and onions. Add salt and pepper and a splash of red wine. Season beef with dry soup mix, salt and pepper. Lay the beef on top of the veggies. Cook on low setting for seven to eight hours.
Use the cooking liquids to make a savory gravy. Take the liquid and add a table spoon of flour to thicken. Salt and pepper to taste.