Now that we're beginning to get decent tomatoes, I will be partaking - no, feasting - on one of my all time favorite sandwiches, but I'll tell you more about that in a later post. For now, let's make a wonderful one pot meal.
Cast of characters:
- Nice boneless chuck roast - 2 pounds or so.
- Potatoes, (4 -5 I prefer medium sized) You can peel them or not - I do peel them.
- Carrots (4-5 large), peeled and cut into 3-4 inch long chunks
- One large onion, peeled and cut into large chunks
- Two celery sticks, cut into 3-4 inch long chunks
- 5-6 average sized cloves of garlic
- 1/3 Cup flour (can be Plain or Self Rising)
- 1/2 Tsp. Salt
- 1/4 Tsp. Black pepper
- 1/2 Tsp. Italian seasoning
- 1/2 Tsp. Garlic powder
- One envelope Onion or Beefy Onion soup mix (Lipton)
- One can beef broth
- Canola oil - enough to cover the bottom of a skillet
First thing, prepare your veggies; you'll be glad you did down the road a bit.
Then, mix the flour, salt, pepper, garlic powder, and Italian seasoning together.
About now you want to put the skillet with canola oil on the stove to start warming up. I put mine on medium high.
Now coat the roast with the seasoned flour. Coat it really well, and put it into the pan of hot oil.
Cook in the hot oil until it is well browned on the bottom, then turn it over and brown the other side. Now, a lot of people leave out this step, but it really adds a lot of flavor, and unless I'm in a real hurry, I always do it. It doesn't take a lot of time, and makes a big difference in the flavor.
So does this next step . . .
While the second side of the roast is browning, cut a few slits into the roast and stuff it with chunks of fresh garlic. Oh, my! Can you say F*L*A*V*O*R??? (Note: the cooked, beefy garlic is delicious spread on some crusty bread!)
Once the other side is browned, transfer it to the slow cooker and top it with the veggies.
Mix the envelope of soup mix and the can of beef broth together, and pour it over the veggies and roast.