with Chef Robert Larios
Photography by Patricia M. Larios
How do you like entering a kitchen that feels warm and filled with scents of something delicious roasting in the oven? It is one of my favorite culinary experiences.
This recipe does that and more. I used a slow cooker, but you may use an Instant Pot instead to drastically reduce the cooking time. This recipe did not call for browning the roast first before braising it, but I highly recommend that you do. Make sure to add the vegetables because this adds a higher level of savory flavors for the dish. When the roast is fully cooked, a sauce can be made or condiments like horseradish is a customary complement. If you have leftovers, I like making pot roast tacos. You can thank me after you try one.
¡Buen provecho!
RECIPE: Cooking at Home
Yankee-Style Pot Roast
Step 1
Sprinkle pot roast with salt and lemon pepper.
Place onions in slow cooker; place roast over the onions.
Add bay leaf, vinegar and water.
Step 2
Cover and cook on low for 5 to 7 hours or until the roast is tender. About 60 minutes before done, add potatoes. About 30 minutes before done, cook carrots, celery and cabbage wedges in boiling salted water until just tender. Remove meat and switch to high setting.
Add cooked carrot, celery and cabbage wedges to the liquids in crockpot; cover and cook on high for about 15 to 25 minutes or until vegetables are done.
Enjoy!
Ingredients
Directions
Step 1
Sprinkle pot roast with salt and lemon pepper.
Place onions in slow cooker; place roast over the onions.
Add bay leaf, vinegar and water.
Step 2
Cover and cook on low for 5 to 7 hours or until the roast is tender. About 60 minutes before done, add potatoes. About 30 minutes before done, cook carrots, celery and cabbage wedges in boiling salted water until just tender. Remove meat and switch to high setting.
Add cooked carrot, celery and cabbage wedges to the liquids in crockpot; cover and cook on high for about 15 to 25 minutes or until vegetables are done.
Enjoy!
Notes
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Food Lover’s Dictionary Pot Roast – Usually an inexpensive, less tender cut of beef that is first browned, Bibliography: Copyright Barron’s Educational Services, Inc. 2009, adapted from The New Food Lover’s Companion, 2007, by Sharon Tyler Herbst and Ron Herbst. |
Food Quote: “I don’t think any other holiday embraces the food of the Midwest quite like Thanksgiving. There’s roasted meat and mashed potatoes. But being here is also about heritage. Cleveland is really a giant melting pot — not only is my family a melting pot, but so is the city.”
– Chef Michael Symon
