The recipe is quite simple and requires very few things. To accompany the roast, I made classic mashed potatoes, cheesy garlic bread and salad. For dessert we had a very creamy cheesecake and cookies for the kids. The evening was filled with laughter and children playing; what else can you ask for on a Saturday night?
recipe for pot roast
4 to 5 lb. shoulder roast of beef
6 oz pearl onions
2 to 3 ribs of celery
2 to 3 carrots, chopped
1 small container of crimini mushrooms
2 to 3 tbsp of oil
1 tsp pepper
1 1/2 tsp salt
1 c. beef stock
In a large roaster or skillet, preheat the oil until smoking. Sprinkle the roast liberally with salt and pepper. Sear the roast on all sides to lock in the juices.
Set the roasting pan aside and move the beef to a slow cooker. Add the vegetables and beef stock. Cover and turn on high for 4 to 6 hours, and then turn onto low for 2 more hours.
When the roast is done, remove to a platter and rest for 10 minutes. Then with a knife and fork shred the beef. Serve with gravy.
2 tbsp butter
3 tbsp flour
2 to 3 c. beef stock
1/2 tsp. onion powder
salt and pepper to taste
In the same pan you seared the beef, combine the flour and butter over medium heat. Be sure to let the flour cook for 2 to 3 minutes and whisk up the pan drippings. Add the beef stock and let it come to a boil. This will allow the gravy to thicken. Add onion powder and salt and pepper to taste.
You can make the gravy ahead of time and store in the refrigerator. I then reheated the gravy in a small little dipper slow cooker and was hot for serving.
Flower and butterfly sugar cookies were a fun end to the evening for the kids.