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Mmmmm. Slow cookin’. (Read: cooking that requires very little effort on my part.) Perfect for the woman who is working seven days a week. (Read: losing the will to get up in the morning.)
Every week, 2.0 and I do our grocery shopping together. We both have Friday mornings off, so it has become a bit of a ritual. We (I) make some coffee in the morning. Then we (I) plan our meals for the week. We (I) write a carefully organized grocery list. We shop. Then we (I) carefully arrange our newly purchased food items in the fridge/freezer/pantry. It’s the same every week. Oh, and every week when we arrive at the grocery store 2.0 makes one or both of the following statements:
- I have to go to the bathroom, and/or
- I forgot to put on my belt.
That’s just life at the Cat Farm.
This week, we decided upon a roast for Sunday dinner. This was, I must say, a stroke of genius, as after the hand-severing incident of last Sunday morning’s hurried cooking, this required very little prep and allowed me plenty of time to bathe/de-stink before work. The results were spectacular (the roast, not the de-stinking). This spectacularness hasn’t been captured in the photo below as I was so frickin’ hungry after work that I could barely hold the camera still enough to take a photo. I’m pretty sure I mumbled something about how if you don’t know how a friggin’ roast looks you’re a… but I digress.
The beauty of a slow cooker roast is in its simplicity. You can be a total sloth and still come out lookin’ like a genius. You just toss a few ingredients into a slow cooker and then walk away. For, like, seven hours. Genius, I say! Once cooked, you can remove the roast and veggies from the slow cooker, and then make a nice gravy with the liquidy awesomeness in the crock pot, thus looking even more geniusy. (It’s a word.)
This recipe uses a lot of wine. A lot. So if you don’t drink, you probably won’t want to make my almost famous slow cooker roast. ‘Cuz I use about two-thirds of a bottle of red wine in there. Yup. And that wine makes the beef all drunk-like. It gets all soft ‘n mushy and tells you it loves you and stuff. And you’re gunna say you love it right back.
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Movita’s Slow Cooker Roast – dowload
Adjust quantities and cooking time according to size of crock pot, roast and number of people being served.
- get yourself a roast – I used a sirloin tip roast – for two of us, we used a 2 pounder, but you could go up to a 5 pounder if you’ve decided to share with other people (and have a nice big, slow cooker)
- 3-4 parsnips, peeled and cut into bite sized pieces
- 3-4 carrots, peeled and cut into bite sized pieces
- 5-6 potatoes, peeled and cut into largish pieces
- 2 onions, peeled and quartered
- 4 cloves garlic, chopped
- 1-2 cups beef or chicken broth
- 1/2 to 2/3 bottle of red wine
- salt and pepper
Get your veggies ready. Peel them and chop them. Once prepared, spread the veggies (including the onions and garlic) in the bottom of the slow cooker. Rub a little salt and pepper onto the roast and then brown it lightly on all sides in a skillet. Place the lightly browned roast on top of the veggies in the slow cooker. Top with the wine and broth. Throw a dash of salt and pepper in there. Cover. Cook on high for an hour if you’d like to speed the cooking time, and then reduce heat to low and allow the roast and veggies cook for an additional 5-6 hours. Remove the roast and veggies from the slow cooker. Mix a few tablespoons of flour with some water to make a slightly runny paste. Add the flour/water mixture to the wine/broth/drippings in the slow cooker. Allow the mixture to thicken into a gravy. Serve the gravy over the veggies and roast.