This week I received a plethora of root vegetables in my CSA box. My first thought was to roast them, but then I noticed that chuck roast was 2-for-1 at the grocery store so I bought 2, stuck one in the deep freeze for later and made pot roast with the other.
I didn’t officially measure anything, instead I used “that looks about right” measurements.
I peeled and chopped my parsnips, carrots and onions (I used a red onion and a half a leftover yellow onion that I had in the fridge) and chopped my potatoes (I used multicolor fingerlings but any potatoes would work).
I tossed everything but the onions into the crock pot and added a few sprigs of thyme and rosemary and 15 or so whole cloves of garlic (don’t be afraid, when they are cooked whole they just get kind of creamy and mellow).
I deglazed the pan with a cup or so of chicken broth then added a couple of tablespoons of tomato paste and about a tablespoon each of Worcestershire sauce and soy sauce. I let this simmer for a couple of minutes while I added my onion and a few crimini mushrooms around the roast.
I removed the roast and the veggies from the crock pot (discarding the thyme and rosemary sprigs) and poured all the juices into a cup. On the stove top I melted a tablespoon of butter and added a tablespoon of flour to make a roux. I whisked in the sauce and juices from the crock pot to make a gravy.
Here it is, sliced roast, yummy veggies and gravy. Yeah, the meal is basically all brown (a little parsley would have helped), and my gravy was lumpy, but it was soooo good.
I love pot roast, and tonight for dinner, I’m going to take all my leftovers and make yummy hash (if I’m really lucky the husband will make it, it’s one of the few things he cooks really well). I can hardly wait.