I made a delicious pot roast on Monday in the slow cooker using Laura’s recipe for Carbonade de Boueff à la Flamande, substituting rump roast for chuck roast. While I can’t pronounce that name, it sure looks nicer than what I’d call it: rump roast cooked in beer with onions, and it was really good and tender. I wonder if it was the beer? I’ve never cooked with beer before, but I figured it was worth a try, and it turned out really good. There was no taste from the beer (good… since I HATE the smell and taste of alcohol), the meat was just really tender.
However, Ed and I can only eat so much pot roast, so there were quite a bit of leftovers. I was so sick and tired of being cold that I decided to make some homemade rolls and beef vegetable soup.
It was really easy. I cubed up the cooked roast and put that in a pot with the juices I saved from cooking it. I then added diced red potatoes, chopped garlic cloves, a 12 ounce can of crushed tomatoes and water to cover it. I would have added carrots but I’m out, since I’ve been feeding them to a certain special horse lately. I let the pot simmer for about 30 minutes, then added in some thawed corn and green beans that I froze last summer and brought it back up to a simmer for another 30 minutes, then seasoned with salt and pepper. I can see myself using this recipe a lot, with whatever vegetables I have on hand.
- 4-5 lb. round roast
- 1 Tbsp olive oil
- 2 medium red onions, sliced thickly
- 4 cups water
- 2 Tbsp Worcestershire sauce
- 1 lb. carrots, peeled and cut into large chunks
- 1 lb. mixed mushrooms
- salt and pepper
- 3 Tbsp softened butter
- 3 Tbsp flour
Preheat the oven to 300°F. Season the roast liberally with salt and pepper. In a large Dutch oven, brown the roast on all sides. Remove the roast from the pan and saute the onions in the olive oil until browned and soft. Mix the Worcestershire sauce with 2 cups of hot water and add it to the pan. Bring to a boil and scrape the bottom of the Dutch oven with a wooden spoon. Add remaining water and return the meat to the pan. Bring to a boil, cover and place in the oven for 3 hours, turning the meat occasionally. Add the carrots and mushrooms to the pot and continue to bake for 1 more hour, until the carrots are very tender.
Remove the meat and vegetables from the pan and arrange on a warmed platter. Skim the fat off the top of the drippings. Mash together the flour and butter and add to the drippings to make gravy. Bring to a boil and season to taste.
Slice the roast as best you can, since it will fall apart. Serve with mashed potatoes. *Sorry, I only got one picture before my batteries went dead, and it’s a little out of focus. But we weren’t going to wait to eat while they recharged!
As a part of Joyce’s Thanksgiving Challenge, I want to say that I’m thankful to have food to eat and to have my husband and brothers to share it with tonight!