I had never made a pot roast before so I figured there was no better time like the present. Plus – with the chill in the air in Philly, I figured it was time to break out my favorite slow cooker.
I don’t know why I thought a pot roast would be daunting. In all reality, it’s a bit of searing, a bit of chopping and veggie tumbling into the slow cooker and a bit of beef stock to turn everything all delicious. Me and my irrational culinary fears I guess. This was amazing and, I have a confession, I have never used tapioca to thicken a sauce, until now. What a brilliant idea! One tip for the pot roast – make sure to dry the meat thoroughly and season before you sear. I used a bit of my favorite garlic olive oil to add a bit of extra garlic flavor. I browned the onions a bit for that caramelization factor and took a shortcut with the baby carrots. The last hour, I tumbled in some frozen cut green beans and pearl onions and it was absolutely perfect.
On to the recipe:
Gather the ingredients
Isn’t this a beautiful piece of chuck roast?
Sprinkling the veggies with the tapioca
Serve over some Parmesan mashed potatoes and enjoy
[mpprecipe-recipe:350]
