Servings: 6 Prep: 20 mins Cook: 8 hrs 20 mins Total: 8 hrs 40 mins
Growing up, I didn’t get a lot of pot roasts. I don’t believe my mother EVER made one (Mom, did you? I don’t remember …). One truly memorable pot roast was cooked in a solar oven, when I was a kid. We took a cardboard box, insulated it, painted the inside black, and used aluminum foil to channel the light into the box. We placed a pot of raw meat and veggies into it, to SLOWLY cook in the sun. At the end of the day … Pot Roast cooked in the sun!
I did get enough of them, to gain an appreciation for them.
Most pot roasts I’ve had were large and soft pieces of meat, often in some kind of slightly thickened jus, and loaded with potatoes. This pot roast is similar, but with “faux”tatoes, instead!
The method is essentially searing a piece of meat, throwing it into a crock-pot with some veggies, herbs and red wine. Leave it alone for 8 hours. Return and add cauliflower, pushing it down into the jus. Let it sit for 20 more minutes. Serve!
Sure, it probably wasn’t cooked in a solar oven, but … it’s still some fine Pot Roast!
Crock-Pot RoastPrint Rate
- 4 lb beef chuck roast
- 1 tbsp light oil (for sautéing ... such as coconut olive or ghee)
- 1 cup red wine good quality
- 4 each garlic cloves
- 10 sprigs fresh thyme
- 1 each bay leaf
- 1 large carrot peeled and cut into chunks
- 2 each celery ribs cut into chunks
- 1 small onion cut into chunks
- 1 small head cauliflower leaves removed and cut into florets
- salt and fresh cracked pepper to taste
- Turn on your slow cooker, setting it to low.
- Season your beef with a good layer and salt and pepper.
- Heat a large sauté pan or skillet over medium high heat. Add your oil to the pan and swirl it around. Quickly add your beef to the pan and sear it, until a nice brown crust has formed. Flip it over and sear the other side. Continue flipping it, until all sides have been properly seared. Add your beef to the crock pot.
- Pour your red wine into the still very hot pan, with all the "stuff" stuck to the bottom. This should QUICKLY boil, releasing some of those little flavor morsels into the hot wine. Swirl the pan around and use a wooden spoon to scrape anything else off the bottom of the pan, into the wine. Pour the wine mixture over the top of the beef.
- Add your garlic, thyme and bay leaves to the slow cooker, making sure it's pushed into the liquid.
- Add the rest of the vegetables, except the cauliflower. Season with a bit of salt and pepper. Again, push these into the areas on the side of the roast, as much as possible. You don't want much of it covering the roast. You want most of the veggies on the sides, surrounding the roast. As this all cooks, the meat and veggies will shrink, releasing their juices, creating an AMAZING flavor, as well as creating its own natural juices, in which to cook! Getting everything as close to the bottom of the pot, as is possible, will help this process along.
- Add the lid and allow the ingredients to cook for 8 hours.
- After 8 hours, add your cauliflower to the pot and push the florets under the surface of the liquid, as much as possible. Season with a bit of salt and pepper. Cover and allow to cook for 20 minutes.
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