Traditional Pot Roast

basic-pot-roast

Traditional Pot Roast
Ingredients
o 2 – 3 lbs rump roast*, chuck roast or other suitable cut
o 2 tablespoons butter, cut up
o 1 cup red wine
o 2 cups homemade chicken or beef stock
o Several sprigs of fresh thyme
o 1 large onion, rough chop
o 1 dozen small red potatoes (sweet potatoes, cut in large pieces are a good sub)
o 1 lb carrots, peeled and cut into sticks
o 2 tablespoons arrowroot or tapioca starch (mixed w/2 tablespoons filtered water)
o Himalayan or Redmond’s REAL salt and pepper
Preparation
Place the onions in bottom of the crock pot. Lay the roast on top and layer the potatoes, butter and carrots around it. (*NOTE should you be away longer from your house than 8 hours, I recommend putting in the roast completely frozen. This will ensure that your roast is perfectly done even after a 12 hour roast on low in your crock pot).
Add in all the spices and liquids (add in ½ cup more broth is going longer than the 8 hours).
Cook on low for 6-8 hours or for up to 10-12 hours if starting with a frozen roast.
Remove meat and vegetables to a platter and bring the remaining sauce (you can add more broth if much of it was boiled off during cooking) to a boil on the stove. Spoonful by spoonful, add arrowroot mixture until desired gravy thickness is obtained. Season to taste.

Traditional Pot Roast

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