It turned out delicious, tender and very flavorful. It made a very delicious au jus that had the concentrated flavors of red wine and beef juices mingled with the onion, garlic and roasted tomatoes. Since I was keeping dinner super simple, I didn't make any additional side dishes but this would be delicious served along with my Parmesan Cauliflower Mash. I snapped a few photos for you to see below as well as the easy peasy recipe. Enjoy!
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| Roast is nestled on a bed of sliced onions getting a nice dousing of red wine |
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| Garlic, mushrooms, bacon and tomatoes have been scattered and roast seasoned with salt, pepper and thyme |
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| Considering the difficult week we've had...hubby did a pretty good job for Valentine's Day -- a bouquet of roses and a bouquet of red spatulas -- absolutely perfect! |
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| He even remembered the chocolate...I am feeling better already! |
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| I am blessed more than I ever imagined. |
Slow Cooker Pot Roast -- Beef Bourguignon Style
Ingredients:
1 3-pound boneless chuck roast (or your favorite cut for pot roast)
1 medium onion, thinly sliced
3 garlic cloves, smashed
1/2 cup red wine (I used Pinot Noir) -- you could substitute beef stock, if desired
1/2 to 1 teaspoon sea salt, or to taste
1/4 to 1/2 teaspoon freshly ground black pepper, or to taste
1/2 teaspoon dried thyme
2 to 3 cups quartered fresh mushrooms
1/2 cup diced oven roasted tomatoes packed in oil (can substitute sun-dried tomatoes or drained fire roasted tomatoes; something with deep flavor)
5 to 6 slices cooked crumbled bacon, optional
Directions:
Layer sliced onion in bottom of crock pot. Place roast on top of onions; add wine and garlic. Season roast with salt, pepper and thyme. Scatter mushrooms, tomatoes and bacon on top and around roast. Cover and cook on high for first 2 hours; switch to low and cook another 7 to 8 hours.
6 comments:
You are one lucky dog!
Hi GGC,
Hope you're feeling better today and starting to see some improvement. I know that pleurisy can take its sweet time, so hang in there. Hope you're able to get a cardiology appt this coming week.
Thanks for this recipe. It looks simply mouth-watering as well as simple to prepare, which is just the ticket for you right now. Hopefully it's yielding lots of yummy left-overs, too. :-) I agree with you about browning. I quit doing that with pot roast a few years ago to see how it would turn out. We liked it just as well that way so I've been making it without pre-browning ever since ... lots less mess that way, for one thing! And I try to find ways to "simplify" where I can.
Take it nice and slow 'n' easy and feel better soon!
Thanks, Anonymous! :-)
Hi CyberSis -- I actually am feeling better -- no noticeable pain. I got a little cocky and tried going to Costco late Saturday afternoon. They were a zoo and we parked far away -- the brisk walk that is usually effortless made me tired -- and I did not go up and down every aisle like usual. As a matter of fact, we didn't stay long. I took my BP when we got home and it was very low and my heart rate was 53 -- so maybe that was why I felt more tired. I got an appt made w/ a cardiologist for Wednesday. Not the one I wanted to see, but he had no openings until April -- so I took what I could to get seen this coming week. I am glad not to have any pain today...and hope that my energy returns quickly. Amazing what 3 days of basically sitting or lying down does to zap it so fast. I think I've watched 5 movies on the Hallmark channel today -- all tearjerkers. Tomorrow I will have to find a better channel to watch! :-)
sounds heavenly but just found out my roomer can't eat mushrooms any suggestions for substitute I don't want to trigger a bad reaction for her.
Hi Ann-Marie!
You can do one of 2 things. The easiest would be to simply omit them altogether. My hubby will NOT eat mushrooms...so I just don't put any on his plate. Alternatively you could sub a very mild vegetable in their place that would absorb the flavors of the juices -- something like sliced yellow summer squash, etc. Hope that helps! :-)
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