Pot Roast makes friends with Jack and Bud

One of our favorite basic meals when the weather starts to cool is pot roast, slowly roasted in a crock pot all day long -- the kind of meal that tortures your appetite while you simply wait.  When Rob deployed the first time, I started deglazing the pan that I seared the roast in with his left over Jack D.  Later, I started throwing in a bottle of beer (1554 is usually what we have on hand).  Try this, you won't be sorry!
Start with a 4-5lb beautiful chuck roast, seasoned generously with kosher salt and pepper
Heat a tablespoon or two of olive oil in a large pan over high heat.  Sear all sides of the roast.

Remove the roast from the pan and add it to a crock pot (at least 4 1/2 qt. capacity).  Deglaze the pan with 1/3 - 1/2 cup bourbon/whiskey, let simmer for a minute or so and add one bottle of the beer of your choice.  It really is worth it to add a decent beer, one worth drinking.  The over-hyped garbage in the photo is what I had left after a quick beer run this summer to make beer can chicken.  Allow liquids to simmer for 2-3 minutes.  Meanwhile, to the crock pot, add 4-5 potatoes, quartered; 4-5 carrots, peeled and cut into 4-5 pieces each or a couple of handfuls of baby carrots; one medium onion, peeled and quartered and 4oz. mushrooms, sliced and sauteed (not pictured).  Poor beer/whiskey mixture over roast, add one bay leaf and cook on low heat for 7-8 hours.  The roast will fall apart when you try to take it out of the pot and that is exactly what you want.  Enjoy!
We usually don't have leftovers when Rob is home, but when he isn't here, I make beef stew with our leftovers.  Just dice the left overs, add beef stock, lightly sauteed onions, thyme another bay leaf, and pearl barley.  This is even better than the pot roast. Pin It

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