Now that you all cannot look at a piece of turkey it’s time for another warm winter comfort food. I actually made this beef pot roast the day of my birthday in November and I write this post on my sister’s birthday – Happy Birthday to my favorite sister! I usually choose to go out to eat with the family on my birthday but we’d been out over the weekend for a birthday dinner so I bought a nice beef brisket and some fresh root vegetables and decided to put them in the crock pot the morning of my birthday. I spent all of 10 minutes preparing vegetables and beef and voilà, we had a tasty hearty meal to sit down to before a soccer game we attended that evening. The recipe I share is adapted from a recipe booklet that came with my Mom’s original Rival red crock pot. That crock pot was seasoned as she was a teacher and many mornings she’d fill it with good food that was done by the time we came home for the night. I have good memories of the crock and the good food that came out of it. For this recipe I used my larger crock and had plenty of room to spare.
Beef Pot Roast
- 3-4 pound brisket, rump or pot roast
- 4-6 potatoes, cut in half
- 4-6 whole carrots, sliced into 4 pieces per carrot
- 1-2 onions, peeled and wedged
- 1/2 cup red wine (beef broth or water)
- Sea salt and pepper to taste
- option: add 8-16 ounces whole mushrooms or your choice of root vegetables
Place vegetables in the bottom of the crock pot. Season the meat with salt and pepper and place in pot on top of vegetables. Add liquid (I prefer wine). Cover and cook on low for 10-12 hours or on high 4-5 hours. Serves 6.
Source: Adapted from Rival Crock Pot Cookbook, circa 1970’s.