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While the holidays may be over, that doesn’t mean the weather is any less frightful.
And when the weather is cold and dreary, there is nothing better than coming home to a hot, delicious meal.
Add to that the fact that the cooking is already done and you’ve got the makings for a fantastic meal that will warm you from the inside out.
That is exactly why this tender crockpot pot roast by The Novice Chef will be a winter staple for you and your family.
It all comes down to the ingredients, so for this comfort food meal be sure to gather the following:
4 packets of McCormick Brown Gravy Mix (low sodium recommended)
3 tablespoons of cornstarch
1 cup brewed coffee (yes, we said COFFEE!)
8 oz of red wine (cabernet recommended)
½ cup of reduced-sodium soy sauce
2 tablespoons of Worcestershire sauce
8 large cloves of garlic, minced
2 teaspoons freshly cracked black pepper
2 tablespoons of oil
3 lb bottom round roast
1 lb bag of carrots, peeled and roughly chopped
1 large sweet yellow onion, roughly chopped
2 cups sliced portobello mushrooms
Now that you have all the makings gathered, here is how you turn this into your new favorite meal.
In a large bowl, whisk together gravy packets and cornstarch. Slowly whisk in coffee so there are no lumps. Then whisk in wine, soy sauce, Worcestershire sauce, garlic, and black pepper. Set the sauce aside.
In a large, heavy-bottomed pot, heat the oil over medium-high heat. Add meat and quickly sear on all sides. Then transfer the meat to the crock pot. Top meat with carrots, onion, and mushrooms. Pour gravy mix on top and place the lid on the slow cooker.
Cook on low for eight to ten hours, or until meat is tender. Remove the pot roast from the slow cooker and shred it into chunks with two forks. Stir gravy and vegetables to combine. Serve the pot roast topped with gravy and vegetables over mashed potatoes or cauliflower mash.
This hearty meal is a perfect dinner after a long day and also makes for fantastic leftovers. That is if there is anything left from dinner!
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