I love my slow cooker. I’ve tried to convince Jonny that we need the Crock-Pot® Trio but he’s not pickin’ up what I’m throwin’ down. I’m not sure why. With that machine I could cook meat, veg and dessert all at the same time.
It would be the best day in the history of days.
I guess for now I’ll just have to rely on my poor, lonely, single pot slow cooker to work its magic one recipe at a time. You know, like this delicious slow cooked beef roast with garlic and mushrooms…
This recipe is really simple, throw it together in the morning before leaving for work and when you get home all you’ll need to do is boil and smash some potatoes, and steam up some peas (or some other ‘growing food’ as Finley so fondly refers to them.)
Have I sold you yet?
Slow Cooked Mushroom & Garlic Beef Roast
(makes 4 – 6 servings)
2 lbs. chuck roast
2 tbsp olive oil
1/4 cup chopped dried porcini mushrooms
1 small container fresh button mushrooms (cleaned and sliced)
1 small red onion, sliced
4 – 5 cloves of garlic (I love garlic. If you’re not as huge a fan, feel free to reduce to 2 – 3 cloves)
14 oz (one can) reduced sodium beef broth
1 cup strong brewed coffee (trust me)
Salt & Pepper to taste
Season both sides of the roast with salt (and pepper if you choose) and cut small, randomly spaced slits into the surface. Slice the garlic cloves into lengthwise slices and stuff them into the slits. (Again, I love the flavor of garlic. You could also chop the cloves and just add them to the crock pot if you prefer a more subtle flavor.)
Heat the olive oil in a large saute pan over medium high heat, and sear both sides of the roast to get nice brown exterior. Put the roast in the bottom of your slow cooker and set on low heat. Layer on the dried mushrooms (don’t skip these, dried mushrooms totally enhance the flavor of beef), sliced fresh mushrooms and onions.
Pour in the beef broth and coffee (Which also enhances the flavor of beef. And chocolate, I’m sure you’ve noticed I add espresso powder to anything chocolate based.) Add additional salt & pepper, cover and cook on low heat for 6 – 8 hours.
This recipe doesn’t make a standard flour based gravy, but the juices are so rich and flavorful they work well drizzled over smashed potatoes. And if there are any leftovers, they serve as a fantastic dip for a shredded beef & mushroom sandwich on crusty french bread.
Odds are it’s gonna be a pretty sweet afternoon at our house. Stay tuned for the results.
OMFG. SO GOOD.