This is just a tricky way to say it takes a slow cooker to make the most incredible meal ever. Don made this and I was actually licking the plate for the gravy. OMG! This is soooo good.
- 1 – 5# bone in pot roast
- salt and pepper to taste
- 1 tbsp. flour (if needed)
- 2 tbsp. vegetable oil
- 8 oz. sliced mushrooms
- 1 small onion, chopped
- 2 minced cloves of garlic
- 1 tbsp. butter
- 1 1/2 tbsp. flour
- 1 tbsp. tomato paste
- 4 cups beef broth
- 3 carrots, cut in chunks
- 2 stalks celery, ribs peeled, cut in chunks
- 1 1/2 tsp. Italian seasoning
- 2 sprigs Thyme
- 6 baby potatoes, cut in half
Now it begins:
Season both sides of the roast with salt and pepper. Sprinkle flour over the top until coated, and pat it into the meat. Shake off excess.
Heat oil in a large skillet over medium heat until hot.
Sear the roast on both sides (5 minutes each) until well browned. Remove from skillet and set aside.
Reduce heat and stir in the mushrooms, cooking for about 4 minutes. Stir in the onion and cook for 5 minutes until they begin to brown. Add the garlic and stir for about 60 seconds.
Add the 1 1/2 tbsp. flour, stirring to combine, add the tomato paste and return the heat to simmer. Remove from the heat.
Put the celery, baby potatoes and carrots in the slow cooker. Place the roast over the vegetables and pour in any juices. Add the Italian seasoning and thyme.
Pour the onion and mushroom mixture over the roast. Cover the slow cooker, turning the temperature to high and cook until fork tender (5-6 hours).
Skim any fat from the surface and remove the bones.
A glass of wine (red, perhaps?) and if you wish, a chilled salad.
Potato Mushroom Make Ahead
This should be made the day before and will also allow more time for other pressing things to do. This recipe serves 8
You will need:
- 4 tbsp. extra virgin oil, divided
- 3 lbs. Yukon potatoes, peeled, cut lengthwise into 1/8″ slices
- 1 tsp. salt, plus a pinch for the mushrooms
- 1 1/2 cups whipping cream, divided (more if needed)
- 1 cup grated FRESH parmesan cheese, divided
- 3 garlic cloves, sliced very thin
- 1 lb. button white mushrooms
Preparation:
Preheat oven to 350 degrees
Brush 13 x 9 inch baking dish with olive oil. Arrange 1/3 of the potatoes in the dish, slightly overlapping. Sprinkle with a little of the salt.
Pour about 1/3 of the cream over top and about 1/4 of the cheese. Repeat layering as above 3 more times. Bake uncovered about 40-45 minutes. Adding more cream, if necessry to keep moist.
Slice mushrooms and toss with remaining oil and layer over top of the potatoes being sure to go to the edges. Drizzle 1/4 cup of cream over top of the mushrooms and 1/4 cup of cheese.
Continue baking for another 20 minutes until the potato edges are golden.
When making ahead, cool one hour. Cover and place in the fridge. Before serving, cut into serving portions, place on a parchment lined cookie sheet and heat in a 350 degree oven for about 15-20 minutes.
The smells coming from your kitchen when making this will probably have your neighbors forming lines outside your door. My husband always comes in and says, ‘Man, that sure does smell good. Too bad dinner is not today”
This is rich but ever so good. Now say, Damn, I did this…your guests will be impressed for sure.