I’m not sure why I’ve always had such a bad attitude towards slow cookers. It does a great job turning out delicious braised dishes like this “7-bone” beef pot roast, it’s efficient, and could not be easier to use. So, then why have I used my crock pot fewer times over the last decade than ice skates? By the way, I don’t ice skate.
It probably has something to do with going to culinary school, and judging everything from the point of view of the professional kitchen. They’re certainly not something you learn about at a cooking academy, or see in the back of a restaurant, and are generally associated with the dreaded, “housewife cooking.” This is the same reason we can’t serve jell-o molds.
There’s no chef slur quite as hurtful as having your food called “housewifey,” which is ironic since most of us were first taught about food and cooking by housewives. I’ll have to work through these deep seated slow cooker issues with my therapist, but in the meantime I will say that I’m glad I dusted off the old crock pot and used it for this succulent pot roast.
The real secret here is making sure you sear the meat before the long, slow braising. The slow cooker does a great job of cooking the meat, but unless you brown the beef thoroughly beforehand, you’re missing out on a lot of flavor. I hope this entices you to drag out your crock pot, and get your housewife on soon. Enjoy!
Ingredients:
2 tbsp vegetable oil
salt and pepper to taste
AP flour as needed
1 “7-bone” beef pot roast (about 5 pounds)
8 oz sliced mushrooms
1 onion, chopped
2 cloves garlic, minced
1 tbsp butter
1 1/2 tbsp flour
1 tbsp tomato paste
2 1/2 cups chicken broth
3 carrots, cut in chunks
2 ribs celery, cut in chunks
3 carrots, cut in chunks
2 ribs celery, cut in chunks
a few springs of rosemary and thyme
*Cook in slow cooker on high for 5-6 hours, or on low setting for 8-10 hours
52 comments:
What a gorgeous pot roast, John! I have browned meat before putting it in the slow cooker, but have not prepared the vegetables the way you did. It's brilliant. Thanks for the great video!
Chef John,
I just gave my crock pot away, (years of neglect) and want to know if I can use this same recipe and roast it in a low/slow oven?
Ottimo questo piatto..complimenti!!
just like Mum made it!
ive made many pot roasts, both in my dutch oven and in the slow cooker. im just wondering....how does this "7 bone" cut compare to the normal rump roast or chuck roast (flavor and price)?
Delicious! The carrots go in with the onion, tomato paste and mushrooms at first saute, right?
Back in my prep cook days, it was my job to spank in the flour. That made the pastry chef really angry and the dishwasher started calling me Spanky. True story. Really!
Pantalone, actually no, check the video again, carrots go in with celery.
Chris K, I believe you. ;)
Got it, thank you. I was wondering, where did those come from? Maybe update the ingredient list, but in any case, time to dust off the ol' crockpot ... :-)
Sorry! Didn't realize they were missing from ingredients!
I lurve my crock pot! Aside from browning my beef (& I don't use flour when I do), I do my pot roast differently. I put chunks of raw onion, carrot, potato and celery on the bottom, throw in a few cloves of whole garlic then put my beef on top and pour about 1 3/4 cups stock over. Pop the lid on, set it to low and let it go all day long (12-14 hours). I do not remove my bones because IMHO they add flavor as it cooks. Also, I am a fan of prepping the crock the night before so when I get up in the morning I can just plop it in the base, turn it on and go! Is a fantastic dinner with a loaf of no-knead bread! It's a toss between this and my pulled pork for my favorite from the crock!
Hey Chef John, just wondering where you get those tubes of tomato paste? I hate wasting half of those little cans.
I was waiting for cayanne and then you saiid it chef......lol.
Slow cookers are indeed awesome for cheaper roasts. Pork roasts in particular are so amazingly good in the slow cooker I may never bother with conventional roasted pork again. I will definitely try this variant. Incidentally stocks or broths are super easy in the slow cooker. They don't reduce down much but the initial flavour extraction works well and you can simmer it down on the stove if you need to concentrate it.
since the braising and sauce preparation were done in a skillet,
isn't the crock pot simply a substitute for a dutch oven on the stove at a low simmer?
>_>
Chef John, just like to make clear that my comment on the youtube clip was an off the cuff remark after one too many beers and no offense whatsoever was intended t. Sorry and the pot roast does look delicious.
No worries AM!
Hello and thank you for this great video.It looks so delicious.
Want to ask one thing though , is it possible to cook it in the oven in a pot as we don't have a slow cooker?If so what is the temperatures and for how long to get the same results?
I'm a beginner , but have already tried out several dishes from this website.
Thank you all!
Chef John, is that a All-Clad pan you are using for searing and stir frying?
Okay, since you're in the mood to channel your inner housewife, I have an actual, genuine request -- A Food Wish, I think it's called.
How 'bout you break out the pressure cooker? It's kinda like a slow cooker on steroids. I love mine, but I suspect you could do more with it than I do.
Yes?
Can i use type FISSLER under pressure pan? i haven t a slow cooker!
Hey Chef John,
Maybe I missed it in one of the posts but I don't have slow cooker..so if I were to do this in the oven, would 250F for 4-5 hours work? Longer time? Higher time?
Jim
Tamar, I've only recently acquired a PC (for shilling as you'll see), and did a chili video that came out pretty nice. http://foodwishes.blogspot.com/2010/10/beef-chili-thats-great-under-pressure.html
But, I do need to do some more adventurous things with it, maybe an oxtail bolognese? Anyway, thanks for the reminder!
For all of you that are wondering about cooking this in the oven: Yes! You can if you have a tight fitting lid. You can roast this at anywhere from 225 to 325 until fork tender. Don't worry amount time, just check once and a while and when tender remove.
Hey chef,
Just wondering what you mean by anchovies being "Italian MSG". Thanks!
So does this mean we can expect a Foodwishes video recipe for a Jell-o mold in the near future? ;)
we started this at our shop at lunchtime and WOW! we had customers asking what we were making by 5 pm.
So tender (we had some small sirloins we cut up and seared.) The carrots were a gift from a good customer who came in at about 4:30 so that was great. We had many comments that we should give up the photo biz and open a diner. The difference between dumping all the components into a crock pot and walking away is so DRAMATIC. That I am so stoked on the rewrite of all the slow cooker cook books...that I am looking for the investment group online. Don't forget to demand your cut.
Mike
Andy, it refers to the anchovies giving recipes that same savory Umami flavor effect as MSG does.
Slow Cookers have a "green side":
They help keep your kitchen cool during hot summer days and use less energy than an oven.
Quite some time ago, in search of the perfect pot roast, I discovered Food Wishes. The recipe used a heavy Dutch Oven and stove top braising. It was a great success. I love the idea of a crock pot, but is it as good? What say you John?
I think so, but you tell me! :-)
I'm glad to see you doing crock pot, Chef John. I'm in the camp of having thrown out the crock pot years ago (having bought the throw it all in and turn it on line.) Recently I bought a small one again for certain things like chickpeas for hummus. I've found that it is a great tool for braises taking less energy than the oven or stovetop. I also invested in a pressure cooker and while each gives a different result, both are great so I choose depending on when I need dinner done. We Americans are behind much of the world in conserving fuel. The crockpot and PC can help bridge that gap.
wow yummy food and beautiful video. really amazing this post and that's delicious look. great sharing
So when are you going to use a crock pot to prepare some spareribs, all rubbed up and with a Dr. Pepper braise sauce?
I made this for dinner last night and it was absolutely delicious!!! I can't believe I made it!! (If I can say that without sounding conceited) Thank you for the recipe!
<3 Emily
I just made this. It is so easy and it taste so good... Are you going to make more recipes with crockpot cooking? I'm Hoping you made a chicken crockpot recipe soon.
To anyone who has made this delicious pot roast, about how many servings will this make? thanks!
about 6
Hey Chef John,
You are awesome. You know I have made a few things in the Crock and I have come to conclusion(call me crazy) that the distilled-ish, mechanism smell of the crock gets into the food in a way that makes me feel sick to my stomach EVERY TIME! It is always the same. It is the same smell that my facial steamer machine had. I am so sensitive to smells it's the worst thing ever to me. I am bummed, because I do like the ease of the Crock.
I found the video link on allrecipes.com this morning and loved how you showed the cooking process. I had a roast thawed out and wanted to know what to do with it and this recipe was amazing. You are a wonderful teacher! Thank you so much! I look forward to dinner tonight!
I have read the posts this recipe has gotten and hope to try it soon. But the one question I might have missed answered is: What other cut of roast can be used?
Thanks.
We bought the meat before we found your recipe. We have 2 pounds cut into 1-1.5" chunks. First: Can we prepare it the exact same way as you did the 7 Bone ?and Second: If we cook it on the low setting, how much longer do you think it will take? We will be away from the house a bit.
And as always, thanks so much for your recipes. We thoroughly enjoy watching and preparing your creations:-)
Yes you can, but I can't give you a time. Simply cook until the meat is tender! You can't go wrong unless you don't cook the meat enough.
SOOOOOOOOOOOOOOO GOOD...I can go on forever. I made this last night for my boyfriend and he almost proposed ;)
I made this for Christmas and it was FABULOUS!! Your a genius!!
Amazing recipe. A nice break from other roasts I've done. The mushrooms give it something different. Thanks!
@GSpice, you don't have to throw away half the can of tomato paste! You can do several things: use what you need from the can, then pop the can into a ziplock bag and the whole thing in the freezer - lasts forever and takes just a few minutes to defrost. Or you can measure out by the tablespoon, freeze on wax paper on a baking sheet - when frozen, put the little mounds of tomato paste in a ziplock, take out as needed!
Best roast I ever made. The meat was super tender, the gravy was great, and the carrots and onions were so tender and sweet. I had to cook it in the oven as I did not have time for the crock pot. I will never cook a roast any other way. Thanks, Chef John.
Donna Laporte said,
Wow, so good, so delicious, rich taste, and beautiful. I had thoughts of being seated in a French restaurant enjoying this dish! I have never considered roast made in a crock pot for company fare, but I would be proud to serve this to anyone. I savored each bite and took pleasure in the texture and flavor of each beautiful veggie. I am crazy about this fabulous dish! Have made many pot roasts and not one can compare to this. The browning of meat made all the difference, yum,yum! This dish is a must for a cold winter eve.
can your slow cooker pot roast be cooked on med instead of high and cooked longer? Or will this dry it out or make it tough?
Should be fine on med.
I almost never use beef broth. I find it is wayyyyy too "heavy" for even a pot roast. I am religious about browning the meat first. Trust me, it makes a HUGE difference. I also find that whatever vegetables I use release more than enough liquid so that only about 125mL (about 1/2 cup) of BBQ or teriyaki sauce is required.
Post a Comment