Pot Roast

There is nothing better on a cold day than a steaming Pot Roast.  I love this dish because it's one that you can fix and forget.  In this recipe I used a Rump Roast but you could also use a Chuck Roast.  I actually prefer the Chuck Roast.  The bones give it more flavor. I put mine in my slow cooker at noon and it was ready at 6:30pm.  I cooked mine on high, but I think it would be better on low all day long.  This dish is very forgiving.  Even though I love to cook, I don't always have time to do it.  It only took me 27 minutes to prep this dish.  That included taking the pictures, sending someone to time-out, removing something from someone else and a good game of peek-a-boo!

For this recipe I used:

Rump Roast
3 Onions
3 Carrots
1 1/2 pounds of potatoes
Grape Tomatoes
15 oz. Can of Tomatoes
1 1/2 c of Red Wine
Thyme
Rosemary
Bay Leaves

This is the Rump Roast I used.  You will notice.  My roast is frozen. I peeled off the plastic and placed it right on the veggies.  Please use your favorite cut.  Mine is the Chuck.

These are the veggies I used.  I like red potatoes.  I also threw in a little red onion because it needed to be used up.  I am always throwing in a little bit of this and that.  

These are my veggies all chopped up.  I don't get too fancy. I just try to make sure that the pieces are uniform so that they cook at the same rate. 

Make a nest with your veggies on the bottom.  Place your roast on top.  I like to place the fat side up. Fat equals flavor.  This way as it cooks, the fat can run down over the meat and veggies. 

Add the rest of the veggies.

I like to use fresh herbs when I have them on hand.  In the winter, I use dried.  The trick is to use a lot.  That is probably at least a tablespoon of thyme,1 1/2 tablespoons of rosemary and 3 bay leaves.  I also like to use kosher salt and fresh ground pepper.  With the kosher salt, I don't have to add as much to get the flavor  I want.  The salt tastes saltier to me.  

Sprinkle your herbs on top.

Tomatoes and wine.  This is a merlot.  I use whatever I have on hand.  This is a great way to use up leftover wine.  

Add your tomatoes, wine and about 1 1/2c water. Cover and let your slow cooker do all the work.

This dish also reheats well.  This is a picture of our leftovers.  I made this on Monday night for my family to eat for dinner while I went out with some friends.  So it was last nights dinner as well.  Yum!