This is my first attempt to copy a delicious pot roast of my friends without using canned cream of mushroom soup and dried onion soup mix or being home to spend time on it in the afternoon. I have enough MSG and modified food starch in my system as it is. So here we go…
The night before, because there’s no way I’m getting up early to do this:
1 tbls butter
1 tbls oil
2 tsp minced garlic
1/4 tsp white pepper
splash sherry
8 oz sliced mushrooms
In a heavy pan over med-high heat, melt butter in oil. Once the butter melts toss in minced garlic and mushrooms. Saute until 3/4 done, add a splash of sherry and the white pepper.
Finish sauteing.* Set aside, like in your crock pot.
1 tbls oil
1/2 yellow onion sliced thinly
~4 cloves garlic, smashed
1 pound round or chuck roast cubed, liberally salted
1 cup beef stock**
In that same pan over medium-high heat saute onions in oil. Crank heat to high, add meat. Brown meat, add garlic in the last minute. Set aside, I recommend on top of the mushrooms.
Deglaze the pan with the beef stock, making sure you bring it to a boil for 2 minutes. Pour stock onto beef, onions, mushrooms place it in your crockpot and refrigerate overnight.
The next morning, add a bay leaf and 3 allspice berries to everything else in your crock pot and set to low to gently and deliciously cook all day.
When you get home from work make a roux:
Melt 1 tbls butter in a small pan, whisk in 1 tbls flour. Whisk, whisk, whisk until it goes sorta runny. Okay, slow down now but keep stirring for 5 minutes. Let it cool to room temperature while you cook your carrots and potatoes.
Set aside meat/vegetables and add roux to sauce, thickening it to a yummy gravy.
Share and enjoy.
*these sauted mushrooms are great for any of your normal sauted mushroom needs.
** I like that organic stuff in the boxes
Not So Fast 