Recipe by Rachel, cooked by Brendon. This is a bomb ass recipe and the Thursday vs Wednesday posting will totally make up for it. It's incredibly easy to make and you're gonna want to run to the store to get the stuff right meow to throw in the Crock-Pot tomorrow.
Cost effective: It'll cost you about an Andrew Jackson.
Easy to concoct: Yaaaasssss.
Long list of stuff guys, no fancy picture this time around. Likely you'll have a lot of these patiently waiting for you in your cupboard.
chuck pot roast
¼ cup kosher salt
1-2 tbsp italian seasoning
4 cups beef broth
½ cup balsamic vinegar
2 tbsp worcestershire sauce
2 tbsp soy sauce
2 tbsp honey
1 tsp red pepper flakes
2 tsp garlic powder
baby carrots
potatoes
1. Overnight (or 4-6 hours) you are going to brine your meat. In a pot large enough for your chuck roast add your salt and italian seasoning (feel free to choose seasonings of your liking or familiarity as well). Add a little water to mix salt up a bit, add your meat and fill the pot with more water until the roast is covered. Place in your fridge.
2. The next morning (or at midnight like us) you are going to mix all the remaining ingredients, aside from the carrots and potatoes, together in a Crock-Pot and remove your roast from the brine.
3. Cook on low for 12 hours (or on high for 6).
4. Near the end of your window you will want to pre-heat your oven to 450ºF and prepare your carrots and potatoes.
5. I sliced the potatoes and drained my carrots and mixed them together in a freezer bag with olive oil, salt, pepper and more italian seasoning making sure to spill the olive oil everywhere.
6. Spread carrots and potatoes on a foil lined pan and cook for intervals of 10-15 minutes turning them each time until they are cooked to your liking. Cooking them in the oven made them perfect and kept some of their firmness. Soggy carrots and potatoes? BYE.
7. Shred up your meat and remove the fatty portions (or don't).
8. Get some roast, broth, and veggies in your bowl.
9. Enjoy!
This was the first time I had ever made roast so leading up to the preparation I was non-stop texting to ensure that I was doing things correctly. One would have assumed that it was the first meal I had ever prepared after moving out from my mom's had they seen my frantic messages. Whateva. I got one life and I wanted it to be perfect!
Let me just say that waking up to a house that smells like roasting stew is glorious.
First Fall recipe. Check.
Leia
Cost effective: It'll cost you about an Andrew Jackson.
Easy to concoct: Yaaaasssss.
Long list of stuff guys, no fancy picture this time around. Likely you'll have a lot of these patiently waiting for you in your cupboard.
chuck pot roast
¼ cup kosher salt
1-2 tbsp italian seasoning
4 cups beef broth
½ cup balsamic vinegar
2 tbsp worcestershire sauce
2 tbsp soy sauce
2 tbsp honey
1 tsp red pepper flakes
2 tsp garlic powder
baby carrots
potatoes
1. Overnight (or 4-6 hours) you are going to brine your meat. In a pot large enough for your chuck roast add your salt and italian seasoning (feel free to choose seasonings of your liking or familiarity as well). Add a little water to mix salt up a bit, add your meat and fill the pot with more water until the roast is covered. Place in your fridge.
2. The next morning (or at midnight like us) you are going to mix all the remaining ingredients, aside from the carrots and potatoes, together in a Crock-Pot and remove your roast from the brine.
3. Cook on low for 12 hours (or on high for 6).
4. Near the end of your window you will want to pre-heat your oven to 450ºF and prepare your carrots and potatoes.
5. I sliced the potatoes and drained my carrots and mixed them together in a freezer bag with olive oil, salt, pepper and more italian seasoning making sure to spill the olive oil everywhere.
6. Spread carrots and potatoes on a foil lined pan and cook for intervals of 10-15 minutes turning them each time until they are cooked to your liking. Cooking them in the oven made them perfect and kept some of their firmness. Soggy carrots and potatoes? BYE.
7. Shred up your meat and remove the fatty portions (or don't).
8. Get some roast, broth, and veggies in your bowl.
9. Enjoy!
This was the first time I had ever made roast so leading up to the preparation I was non-stop texting to ensure that I was doing things correctly. One would have assumed that it was the first meal I had ever prepared after moving out from my mom's had they seen my frantic messages. Whateva. I got one life and I wanted it to be perfect!
Let me just say that waking up to a house that smells like roasting stew is glorious.
First Fall recipe. Check.
Leia
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