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Tuesday Pot Roast

March 15, 2011

Pot roast, sauce, mashed potatoes, and green peas. A good meal to come home to

Lest my readers begin to think I spend all my time in the kitchen making fancy baked goods, I think it is time to share a simple meal. Tuesdays are busy days for me, and I find the best way to manage a home cooked meal on a busy day is to start something in the slow cooker while the kids are all at school. This is what we are eating today.

Tuesday Pot Roast

  • 2 stalks of celery
  • 2 carrots
  • 1 parsnip
  • 1 onion
  • 3 lbs chuck roast
  • 1 cup red wine
  • Olive oil
  • Salt
  • Pepper
  • Dried thyme

Wash vegetables and chop them finely. Heat olive oil in a large skillet and sauté the vegetables until soft, but not browned. Transfer the vegetables to the slow cooker. Rinse, pat dry and trim excess fat from the chuck roast. Season with salt and pepper and brown in the same pan that was used for the vegetables, about 3 minutes per side. Transfer the meat to the slow cooker. Pour the wine into the skillet and bring to a boil, stirring to loosen all the tasty brown bits. Pour the wine into the slow cooker,sprinkle dried thyme over the meat, and set the cooker to cook on low for eight hours. When it is time to eat, lift the meat out of the slow cooker onto a serving plate. It should be very tender and fall apart so that cutting is not necessary. Put the remaining vegetables and liquid through a food mill to make the sauce. Serve with mashed potatoes.

2 Comments leave one →
  1. Ivana permalink
    March 16, 2011 2:56 am

    This just looks fantastic.

    (and with parsnips, my favorite!)

    • Christi permalink
      March 16, 2011 7:07 am

      I loved the idea of including parsnips too. Yum!

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