Whoever invented the slow cooker deserves a Nobel Prize. I’m not kidding. Economics, Peace, Medicine… any one of them would fit. You put almost any combination of things into it, and four to ten hours later (depending on your patience level) you have a delicious thing to eat that doesn’t bust the budget, and makes everyone feel good. Usually, there are even leftovers.
I’m probably preaching to the choir, right? YOU know.
So, consider today’s recipe for Pot Roast with Mushrooms as an ode to the slow cooker. It’s not necessarily an original, but it’s a go-to for me. It’s gotten a little bit of tweaking over time, so I feel pretty confident in guaranteeing a scrumptious end result, and if you’re lucky, enough leftovers for pot roast sliders later in the week.
1 Slow cooker
1 large saute pan
tongs or something to flip a large piece of meat
1 cup measuring cup
Knife (for slicing mushrooms, if you don’t buy the pre-sliced ones)
Possibly a can opener, if you get canned broth/stock
Mixing spoon or whisk
Large pot, if you intend to further reduce the mushroom gravy at the end.
1 4lb chuck roast
Salt and Pepper
1 T olive oil (or canola, or any vegetable oil, really)
3 cups beef stock
2 1/2 cups mushrooms
1 packet onion soup mix
2-3 sprigs of fresh thyme
1. Season the chuck roast well on all sides with salt and pepper. Add the oil to the saute pan and heat until the oil is shimmery. Add the chuck roast to the pan and sear it well on all sides. You’re not trying to cook it through, just give it flavor and color. Remove from the pan and set aside.
2. Don’t forget about all those lovely brown bits on the bottom of the pan! That’s flavor, too, and we don’t want it to go to waste. Add about half a cup of your stock to the pan to deglaze, scraping up all the brown bits. Pour the deglazing liquid into the crockpot, along with the rest of the stock. Add the onion soup mix and stir or whisk to dissolve into the stock.
3. Stir the sliced mushrooms into the liquid, and add the fresh thyme. Then, nestle your roast into the crockpot, so that it’s covered by the liquid.
4. This roast can cook for pretty much whatever time is convenient for you, from 4 hours on high to 10 hours on low. I like to let it go as long as possible on low, if I have the time, because the longer it braises, the more tender and fall-apart-y it gets.
5. Once the roast is cooked through, remove it from the liquid, allow it to cool a bit, then shred it and put it back into the liquid. Alternatively, if you like a thicker, more gravy-like consistency for the sauce, pour it into a large pot, crank the heat to medium-high and allow it to reduce by as much as needed to reach the consistency you want. You can do this while you shred the pot roast, and then add the shredded meat to the gravy.
NOTE: If you decide to reduce the sauce, as described above, don’t add any additional salt until AFTER it’s reduced. If you add salt too early, your sauce flavor with concentrate and may end up too salty.
I served this with a super easy mashed sweet potato side.
Potato masher, fork, or whatever you like to use to mash things up
5 medium sweet potatoes, peeled and cut into equal sized chunks
6 cups water
1/2 cup evaporated milk
3 T unsalted butter
2 T fresh ginger (the stuff that comes in the tube is fine if you don’t want to deal with fresh)
3 T maple syrup
2 tsp Salt plus more, plus Pepper to taste
1. Add the water, potatoes, and 2 tsp salt to a large pot. Bring to a boil, and continue cooking until a fork pierces the sweet potato chunks easily.
2. Strain the water from the sweet potatoes, then add them back to the pot over low heat to help dry them out a little further.
3. Turn off the heat. Add the butter and begin mashing. Add the evaporated milk a little at a time as you mash until all large lumps are removed.
4. Add the ginger and maple syrup. Stir well to combine. Season with salt and pepper to taste.