Just Real Good Pot Roast
This started with my son’s Mississippi portrait recipe and was adjusted by a FB video and I tweaked it a bit more. I think this one works as one of my top-level comfort foods.
Ingredients:
1 2.5 – 3 lbs. Chuck Roast. seasoned with salt substitute and coarse ground pepper
4 celery ribs, washed and diced
1 small onion diced
2. carrots. scrubbed good, ends trimmed, sliced into thin diagonal slices
3 Tbs olive oil
1 stick of butter
3 Tbs Worcestershire sauce
1 Tbs garlic powder
1 Tbs onion powder
1 tsp Tajin spice
1/2 cup flour
1/2 cup red wine
8 oz sliced mushrooms
1/2 jar of Tamed jalapeños & juices
2 cups beef broth
2 Bay leaves
Dash of Cholula hot sauce to taste (optional)
Salt substitute and pepper to taste
Directions:
- In a large mixing cast iron skillet, sear the roast on both sides and transfer to crock pot
- Add celery, carrots, and onion to the skillet. Stir until starting to soften. Add butter and olive oil.
- When the butter has melted, stir in flour, “Wash your sister” sauce, jalapeños spices, mushrooms, beef broth, and bay leaves. Bring to a simmer, continuously stirring.
- Pour skillet contents over roast in the crock pot and set to low for 8 hours. Check for tenderness. depending on the thickness of the roast it may take up to 2 more hours to get fork-tender.
- when the roast is fork tender, remove from crock pot and trim fat leaving large pieces.
- Remove Bay Leaves from gravy and stir in Cholula sauce to taste.
- Serve over butter-mashed potatoes and smother with gravy.
Enjoy!