Pot Roast?? In the middle of the summer? I have always felt this dish was just for fall and winter. When I posted the question, seems everyone likes it all year round…..especially my pregnant wife! Maybe I am just picky about what and when I eat certain foods. No judgement at all, this is just my personal preference.
I am definitely picky when it comes to my potatoes! I am not a fan of the whole (or halved) potatoes in this dish. I prefer to serve it over mashed potatoes. I think for the texture and overall presentation it is just better. But this is what is great about food. YOU can do whatever YOU like. A recipe is just a guide, feel free to adjust however you want.
Grocery Cart:
1 4# Chuck Roast
Bassetts Blends All Purpose HOT Seasoning
1 TBL Avocado Oil
3 stalks celery
1 medium yellow onion
1# baby carrots
1 packet Hidden Valley Ranch Dip
1 packet Lipton French Onion Soup miz
2 TBL Worcestershire Sauce
1 QT Beef Stock
2 TBL minced garlic
8-10 sprigs of fresh thyme
Scallions for garnish
1 TBL cornstarch
Directions:
First we are going to season our chuck roast with my Bassetts Blends All Purpose HOT seasoning, and 1 packet of Hidden Valley Ranch DIP, not the dressing. I dont know what the difference is, but they taste DIFFERENT. Make sure to get the roast seasoned on all sides and let rest for 10 minutes.
While the roast is resting, dice up 3 stalks of celery, and your medium yellow onion. Next in a heavy bottom skillet, add in the avocado oil.
Once the pan is hot add in the roast, sear for 3 minutes. After a good crust is formed from the sear, flip and cook on the other side for another 3 minutes.
After the roast has been seared, add it to your crock pot on the “high” setting. Then add in the celery, onions, carrots, thyme, french onion soup, worcestershire sauce, garlic, and beef stock. Put the lid on and cook on high for 1 hour, then reduce heat to low and cook for another 3, or until roast begins to fall apart.
Now that the roast is cooked and falling apart, remove it from the crock pot and place into a bowl. Scoop out the vegetables and place them in a separate bowl. Now strain the remaining juices from the crock pot into a sauce pan on high heat.
When the juices come to a boil, make a slurry using 1 TBL cornstarch and mixing it with water. Add the slurry to the sauce pan, give it a whisk, then reduce to desired thickness.
While the juices are reducing, use 2 forks and shred your roast. Add some of the juice to the roast to keep it moist
Serve and garnish with scallions
Chris Bassett 