I can’t think of anything more comforting than a pot roast. It’s really a feast for the senses! You smell the delicious aroma as it’s cooking, visually the colors come alive on your plate in a kaleidoscope of contentment, and the taste is second to none in the “satisfaction” department! Not to mention, the texture of the tender vegetables and savory meat simply melts in your mouth. As Kramer from Seinfeld would say, “It’s like a circus on your tongue!” And who can beat the sounds of happy dinner guests as they appreciate your efforts with a harmonious chorus of “Yum”!
This is my go-to meal when I am taking food to someone not able to spend a lot of time in the kitchen. Maybe there is a new baby in the house, or they are recovering from an illness. It’s also a welcome site when visiting a grieving family after they have suffered a loss. Regardless of the need, everyone can relate to the connection between comfort food and feeling comforted.
There are many ways to prepare a pot roast, and I’ve experimented with quite a few of them. I will share other variations on the “pot roast theme” in future posts, but for today, we are digging out our crock pots, and anticipating the heavenly aromas to soon fill our homes. Remember to prepare the roast the night before you want to cook it so the marinade can flavor and tenderize it. (The marinade is where I get the name “Crock-Pot Roast with a Kick” because it has a little chili flavoring that really makes the meat and veggies delicious, but isn’t too spicy.) It’s easy to do this while you are already in the kitchen making dinner.
I recently tried this version with rave reviews from my “recipe reviewers”, and I have no doubt you will encounter the same round of applause.
So let’s get “crockin'”! 🙂
Crock-Pot Roast with a Kick
- 3 - 4 lb. beef bottom round rump roast, or other roast boneless
- "Adolph's" seasoned meat tenderizer
- 1 bottle "Lawry's Signature Steakhouse w/ Worcestershire Sauce 30-Minute Marinade"
- 2 tablespoons butter
- 2 cups mini carrots
- 1.5 lbs. baby dutch yellow potatoes halved
- 1 large yellow onion cut into 1" chunks
- 1 14 oz. can beef broth
- 1/2 cup cold water
- 1/4 cup all-purpose flour
- Begin the night before by shaking Adoph's meat tenderizer over the roast on all sides and rubbing it in. Place roast in a zip-lock bag and pour 1/3 bottle of Lawry's Sauce over it. Massage the bag to distribute evenly. Place the closed bag in the refrigerator overnight.
- The next morning (by 8am to eat at 6pm, or 9am to eat at 7pm), spray the crock with Pam. Turn to "low"/10 hour setting.
- Melt 2 T. butter in a skillet. Brown roast carefully on all sides. BE VERY CAREFUL TURNING THE MEAT! You can use tongs, but make sure they don't slip! The splash of butter/fat can burn terribly. (Trust me!)
- To the crock, add the carrots, potatoes, and onions.
- Place the browned roast on top of the veggies. You may need to move the veggies to the sides and make a "well" for the roast to sit in.
- Don't waste those gorgeous fryings in the skillet! Turn heat to medium high, and deglaze the pan with the can of beef broth, and the remainder of the Lawry's sauce. Stir carefully with a wooden spoon to loosen the bits until it comes to a boil.
- Carefully pour the sauce in the pan over the meat and veggies in the crock pot. (This is the secret to the roast's savory favor!)
- Put the crock's lid on, but don't lock it down.
- After cooking for 10 hours on low, turn off crock and remove the meat to a serving platter to rest before "forking" it. (I'd say "cutting" it, but I think a knife won't be necessary.) Cover to keep warm.
- With a slotted spoon, retrieve the veggies and move to a serving bowl. Cover to keep warm.
- Into a large measuring cup, pour liquid from the crock; skim excess fat from liquid. If necessary, add enough water to measure 2 cups. Pour into a 2 qt. saucepan.
- In a tightly covered container, shake 1/2 cup cold water and the flour until blended smoothly; gradually stir into liquid. Heat to boiling, stirring constantly. Boil and stir for 1 minute.
- Serve gravy with beef and veggies.