When It's Cold and Ugly Outside...
- 1 approx. 3 lb. boneless beef shoulder (pot) roast--allow about 1/2 lb. per person
- 2 TB all-purpose flour
- 1/4 tsp. seasoned salt
- 1/4 tsp. freshly ground black pepper
- 1/8 tsp. garlic powder
- 2 TB vegetable oil
- 4 cleaned stalks of celery, cut into about 3" pieces
- 4 cleaned and peeled carrots, halved or quartered to achieve about 1/2" thickness ea. piece
- 1 large yellow onion, peeled & sliced into about 1/2 slices*
- 3 approx. 1/2 lb./ea. Idaho baking potatoes, scrubbed and cut, unpeeled, into halves
- (table salt and freshly ground black pepper for sprinkling on the vegetables)
- Preheat the slow cooker on low.
- Pat the roast dry with a paper towel on all sides. Mix the flour, seasoned salt, pepper and garlic powder together with a fork or small whisk. Sprinkle the mixture all over the roast and rub it in with the back of a spoon. Heat the oil in a large skillet on medium-high heat. Sear all sides of the roast about one minute each side, or until well browned.
- Place the potatoes on the bottom of the slow cooker and sprinkle lightly with the table salt and pepper. Scatter about half of the other vegetables on top of the potatoes and lightly sprinkle with more table salt and the pepper. Place the roast on top of these vegetables, pouring any drippings scraped from the skillet on top of the roast. Put the remainder of the vegetables on top of the roast and sprinkle lightly with additional table salt and the pepper.
- For a tender roast, cook on low for 10 hours. The internal temperature of the roast should register at least 160º for medium. (Optional: If you're at home while the roast is cooking, flip it over after about four or five hours.)
The vegetables and roast will create a flavorful gravy in the cooker. Serve the roast and vegetables with the gravy and nice soft rolls or bread. Chow down and enjoy!
Find A Little Comfort...