Why is pot-roast the best family-friendly fall recipe? Where do I start? First of all, there is no one perfect recipe. In fact, my recipe is a little different every time depending on what I have available.
The base can be a number of ingredients including beef or chicken broth, stock, bouillon, water, wine, or even a can of soup.
Unless you happen to have a roast in the freezer, this will have to be added to the shopping list. It could be a smaller cut to feed fewer people for fewer days, or a larger cut that can feed a family for several days. Of course it will also depend on what size crock pot or roasting pan you have available.
Vegetables can be ones that you buy fresh during your weekly trip to the store, or ones that have been sitting in the vegetable drawer of the fridge and need to be used. My go-to veggies are potatoes, carrots, celery, and onion, but I’ve been known to throw in some mushrooms, bell peppers, Brussels sprouts, or okra.
These can be whatever your taste buds desire, such as wine, Worcestershire, salt, pepper, rosemary, sage, thyme, garlic powder or salt. The possibilities are endless. There’s no right or wrong here and it can also be adjusted later on. As a rule of thumb, it’s better to under-season and then add later to please your palate.
If you're using a crockpot, this will make your life easier. If you're using the oven, you will need to preheat to 325 degrees.
Wash and chop the veggies. Again, there is no "right" way to do this- you can make them as large or fine as you prefer.
Combine roast and veggies in crockpot or dutch oven
Add base of choice
Low and slow is the way to go. For crockpot, cook on low for 10-12 hours. In the oven, cook at 325 degrees for about 3 hours.