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!|