Crock Pot Pot Roast

I feel so ashamed…so very, very ashamed. Not because I haven’t posted in four days (please – it’s near winter and lighting is an issue in a basement apartment), but because of what I did to this pot roast. Before you turn to another food blog thinking the roast turned out poorly, let me allay your fears. This was an excellent pot roast…a tender cut of beef marinated in tomato paste, balsamic vinegar, honey, allspice, rosemary and beef stock. My shame lies in the beef stock…and the fact that I used store bought stock. I know, I know…gasp and throw down your wooden spoon in disgust. My shame wouldn’t be so profound had I not had this conversation with my mother last week:

“I’m making the stuffing…with my own vegetable stock,” my mother declared.

“Oh my god! You used the recipe I sent you for the stock?!?!”

“I know! It was so easy and it’s sooo good! I even sent the recipe to Sharon [my sister]”

“Oh, I’m sooo proud! I’m a little veclempt…discuss amongst yourselves [we routinely quote old SNL skits around my house].”

Yes, my mother is making homemade vegetable stock…and I’m using beef stock from a container. I hang my head down in disgrace.

There it is…the offensive store bought beef stock. I could tell you I didn’t have enough time to make a beef stock or the idea to make a pot roast didn’t pop in my head until the last minute. But honestly, I was just being lazy. I needed to make something for dinner for the week, it was Monday night and I really just wanted to go watch How I Met Your Mother. So I threw potatoes, carrots, onions, crimini mushrooms and a chuck roast in my crock pot and tossed whatever seasonings and liquids I had on hand into the mix. The result? My own tasty shame…

Crock Pot Pot Roast

3 to 4 pound boneless chuck roast

32 ounces beef stock (don’t judge)

1-6 ounce can tomato paste

1/4 cup balsamic vinegar

1 tablespoon honey

2 teaspoons Hungarian paprika

3 teaspoons allspice

2 large sprigs fresh rosemary

3 medium sized carrots, coarsely chopped

1 large onion, sliced

1 to 2 pounds potatoes, diced

1 small container crimini mushrooms

Salt and pepper

Pour the beef stock, balsamic vinegar, honey and tomato paste into the crock pot. Stir it all together, adding the paprika, allspice, salt and pepper to the broth. Toss in half of the vegetables and then place the chuck roast on top. Add the rest of the vegetables and give everything a good stir. Make sure the beef is settled nicely into the liquid and then add the rosemary to the top. Put the crock pot on the lowest setting and cover it with the lid. Let the pot roast cook for 10 hours on low, checking periodically to make sure the pot roast isn’t cooking too fast. Crock pots vary, so within the first few hours make sure the temperature is adequate enough to slowly roast the beef. Serve the finished roast with rice or a simple green salad.