Well, we bit the bullet and bought last-minute tickets to fly to Colorado for Thanksgiving. We flew in late, late Wednesday night and left my parents' house at 5:30 a.m. to come home yesterday. That meant I missed out on all the Thanksgiving grocery shopping and prep work, and my mom took over and completely blew me away with all her pre-Thanksgiving work. It was awesome to be so cared for.
However, as a result of our travel arrangements, this is as close as I got to seeing my finished Sunday pot roast:
I had meant for it to be a Saturday-night dinner, but the roast was nowhere near thawed in time. We ended up prepping it late Saturday and cooking through the night on Saturday. I hope my Colorado family enjoys it.
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I had an English, or cross-rib, roast (according to the package). I seasoned it all over with salt and pepper, then browned all sides in a bit of oil on the stovetop. This took about 15 minutes.
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I put the roast in the slow cooker, poured out a lot of the fat, then sauteed diced onion, celery and carrots in the fat left in the pan.
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After those had browned, I poured in some red wine to get all the browned bits off the bottom of the pan. I poured this in the slow cooker over the roast, added some more stock (about a cup) to braise the roast, then cooked on low for 10 hours. Serve with mashed potatoes or buttered egg noodles.
More pot roasts, one slow cooker and one that cooks on the stove top:
[link href="https://landcruisers.info/Recipes/Rio-Grande-Pot-Roast" target="_blank" link_updater_label="external_hearst"]Rio Grande Pot Roast
— Kim Walker