Today was a busy day in our house. We are working on finishing our basement, so there was a lot of busy work to do. I could not be bothered with cooking a meal, so I figured, well, let me just make a pot roast. I can throw everything in and leave it alone until we're ready to eat!
And so I did just that...
My DM's were a busy place as soon as I posted the finished product, so I decided to share the recipe with you guys tonight...
So here we go!
What you'll need
3 lbs cubed beef chunks from Costco. You can also use a larger cut of chuck roast
5 medium carrots cut in 1 inch pieces
2 chopped stalks of celery
1 Sliced red onion
10 baby Yukon gold potatoes (whole)
10 cloves of Garlic (LOVE me some garlic)
2 bay leaves
1 stick cinammon
10 peppercorn
1 tsp dried thyme, if you have fresh thyme, use it...you'll LOVE it
2 thai chillies
2 tbsp corn starch
1 8oz can Beef Broth
2 tbsp Worchteshire Sauce
2 tbsp tomato paste (optional)
1 1/2 tablespoon or to taste
Yes it's a lot...but it's quick!
Dump the above ingredients in the crockpot except for the cornstarch
After you have all this in your crockpot, turn it on to high. Once it gets to looking like this ... About 2 hours later
You turn it to low for about another 2 hours or until the meat shreds! Mix the cornstarch with a little cold water in a separate bowl, add that to the crockpot till the sauce thickens. Check for salt...and you're done!
Top with fresh Parsley and a dash of lime juice or vinegar.
Serve this on a bed of mashed potato...YUM
Pasta, Rice or by itself!
Pro-tip, if you have time, marinate your meat. If you are using a whole chuck, sear it in a pan on both sides until it's brown and then add it to the crock pot. Deglaze the pan with red wine and add that in too...OMG!!!! Heaven!!!! If you don't have wine on hand, beef broth works too...
Enjoy!
xoxo
joanna
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