In the days approaching Thanksgiving, some of you are already in a flurry of activity, cooking ahead (you virtuous cooks!) for the big day. Some of you haven’t realized that it’s November yet. In either case, I bet a simple one-pot meal that you can throw in the crock pot in the morning and serve for dinner would be a welcome thing. This is a non-astounding recipe, or method, I should say, and probably many of you already know how to cook a simple pot roast. But I have, this very week, met several people who did not learn pot roast-ology from their mothers. I suspect the numbers grow each year. So just for you, here’s the pot roast-in-the-crockpot method:
Choose a cut of beef (or pork) that is labelled as a roast–it needs to be a thick cut. Put about 1/2 c. of water in the bottom of the crockpot, along with 3-4 onions that have been quartered. Trim the meat of any major fat and plunk it in there on top of the onions. Add 6 or so potatoes, cut into large bite-size chunks (I like to use Yukon Gold, myself.) Toss in 2 cups of chopped carrots (I use 1 small bag of baby carrots, no chopping). Pour 1/2-1 c. red wine over top (or apple juice or water.) Sprinkle with a dash of salt, a dash of black pepper, 1-2 tsp. oregano, and maybe a few leaves of rosemary, if you like rosemary.
Put the lid on the pot, and cook on low to medium heat for at least 6-7 hours, until a fast-read thermometer stuck into the center of the meat reads 185º. Serve straight from the crock, along with a quick salad and a loaf of crusty bread.