Today is National Bunsen Burner Day, Clams on the Half Shell, Crayon Day, Prom Day and Tater Day. Hum. I’m not a scientist, way too old for the prom, would rather paint then color with crayons. So what does that leave us?
Clams on the Half Shell. While I like clams in chowder or fried clams, clams on the half-shell are too much along the lines of oysters. Thanks, but I’ll pass.
I know, this from a fan of Caviar, Escargot and Foie Gras. It really is more a texture thing.
I’ll eat a tomato, but don’t particularly care much for their seeds.
So that pretty much brings us to Tater Day. Now I know, Tater Day should be all about the amazing potato. Lately I’ve really been cooking up roasts. Slow cooked, pressure cooked, braised. Really didn’t matter. I could not get enough roast beef. Especially (are you ready?) the cheaper, fattier cuts such as a Chuck Roast. There’s a reason the best burgers are made with ground Chuck Roast. The flavor is so – beefy!
A good roast with potatoes is so down home good. And in a way, we are honoring Tater Day. After all, there is nothing better than taters that have been allowed to soak in all the goodness of Chuck Roast drippings.
Slow Cooker Chuck Roast with Vegetables
2 lbs boneless Chuck Roast
Kosher Salt to taste
Black Pepper to taste
1 teaspoon Vegetable Oil
1 Yellow Onion, quartered
4 Garlic Cloves, minced
2 lbs Small Potatoes
1 lb Baby Carrots
1 (10.75 oz) can Beef Consommé
Note: If you have an Instant Pot then great – use it. The Instant Pot will take the place of both the needed skillet and slow cooker. That’s one less pot to clean. If not, this is still easy to do using a skillet and traditional slow cooker.
Generously season roast with salt and pepper on both sides. Set aside.
Instant Pot Method: Select SAUTE; LOW; 15 MINUTES. Add oil to the insert, warm for just a few minutes. Add Chuck Roast, let brown for about 10 to 12 minutes, turn and brown remaining side. Remove roast from insert, press CANCEL and let insert cool for a few minutes before proceeding.
Skillet Method: In a large skillet over medium high heat, sauté the roast in the oil for 15 minutes, or until all sides are well browned. Remove skillet from heat, set aside.
While the roast browns, peel and quarter onion, break apart and set aside. Peel and mince garlic, set aside. Scrub potatoes, cut in half and set aside.
Place the onion, carrots, garlic and in the bottom of a slow cooker. Place the roast over the top.
Scatter potatoes over and around the roast. Pour the soup over everything. Cover and cook on LOW setting for 8 to 10 hours, stirring once.
Transfer roast to a serving platter and place the vegetables around it. Strain the drippings from the slow cooker into a gravy boat. Serve and enjoy.