Well, the Weatherbug was calling for snow today, so I planned a pot roast for dinner tonight. Murphy's Law; today is bright, sunny, and without a cloud in the sky.... Oh well! When I bought this oft overlooked cut of meat at the market, I didn't take into account that I personally had never cooked one! It is a meal my mother made quite frequently (as well as a few friends), and was dumbfounded and humbled that this morning that I honestly had to look up the basic directions! I love this meal, and can't believe I've never cooked this classic, cheap, basic meal. I had a clue of what I thought I should do, and luckily I wasn't far off once I looked it up. This is how I am doing it in the crock pot based off the basic themes from a multitude of recipes alongside a slight few of my own flourishes :
You will need:
A Pot Roast (any size, as this is not an exact science)
Salt
Black Pepper
Garlic Powder
Flour
Olive Oil (with bacon fat if you have it on hand)
Garlic cloves (whole, peeled)
Bay leaves
Onions, chopped
Water, around 1/2 - 3/4 cup
Potatoes, diced large (the kind is your choosing. I used Red potatoes, my mom always used baking Idaho or Maine potatoes)
Celery Salt
Rosemary (fresh is best, but dried is fine)
Sprinkle salt, pepper, and garlic powder all over your roast. Cover in a light dusting of flour. Using a hot, oiled skillet, brown roast. Add more oil/fat as needed to prevent sticking.
Remove roast, and add chopped onions to skillet. Sweat onions, place in bottom of crock pot. Place roast on top of onions; surround with potatoes, 1-3 bay leaves, rosemary, and garlic cloves.
While your skillet is still hot, add water to pan (but keep heat turned off) and add a wee bit of flour into skillet to create a thin gravy. Pour gravy over ingredients in crock pot. Sprinkle celery salt over everything in the pot, and cook on low until done. Depending on size of roast, plan on 6 hours more or less.
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