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In today’s high-speed world of work and household responsibilities, finding ways to simplify daily tasks is more essential than ever. Balancing work, household chores, yard labor, and perhaps some well-deserved relaxation can be quite a challenge. Thankfully, the evolution of kitchen technology has aimed to make the toiling in the kitchen easier since the early 50s. The introduction of technological tools and kitchen gadgets such as the dishwasher, toaster, and electric oven has revolutionized the way we prepare meals and manage our time. These innovations have not only made cooking and kitchen clean-up more efficient, but also freed up valuable time that can be spent on other important tasks or for relaxation. As we continue to embrace the benefits of technology in our lives, it’s fascinating to see how these advancements have transformed everyday activities, bringing convenience and ease to the modern home.
The advent of prepared and pre-packaged fare has undoubtedly revolutionized the way we approach meal preparation and consumption. With innovations such as “THE MICROWAVE” and the slow cooker, the modern home has been equipped with tools designed to simplify and streamline everyday life. While these advancements undeniably contribute to convenience, they also reflect a shift towards efficiency and time-saving strategies in our increasingly fast-paced world.
However, amidst this era of convenience, there is a growing desire to reconnect with a “farm to table” ethos, embracing freshness and the authenticity of ingredients. This aspiration, although noble, presents a considerable challenge in the midst of today’s frenetic pace of life. It is within this context that the slow cooker emerges as an invaluable ally, offering a bridge between the convenience of pre-packaged options and the desire for wholesome, freshly prepared meals. Its ability to tenderize and infuse flavors into ingredients over hours of gentle cooking makes it a cornerstone of the movement to reclaim a closer connection to the source of our food.
In essence, while the prevalence of prepared fare has undoubtedly impacted our approach to cooking, the slow cooker stands as a beacon of hope for those seeking to reintroduce a sense of authenticity and freshness into their culinary endeavors, even amidst the challenges of modern living.
In this recipe that you basically throw together and forget it; you end up with an amazing meal, made with fresh ingredients and it melts in your mouth! Who does not like that? I know, I know, I know, this is a fall, winter spring type of recipe most will argue. I hate to break it to you, a small portion of this is a great idea anytime, especially if it saves you time and energy after work. Whether it’s a rainy day in autumn, a snowy evening in winter, or a breezy afternoon in spring, this recipe never fails to deliver a comforting and delicious experience. The blend of flavors and aromas will transport you to a cozy, happy place, no matter the season or time of day. So go ahead and indulge in this delightful dish, because great food knows no bounds!
Wouldn’t you love to relax and share your day with your family instead of spending all your time in the kitchen after work? I certainly would. That’s why I always make sure to prepare food in advance, so I can have plenty of time to enjoy with my family at the end of the day. (I’ll share more about this in a future post.)
So for this incredibly easy recipe you will need.
A roast (size depends on how many servings) but remember that it is great the next day as well. Rib, top sirloin, tri-tip roasts and the tenderloin all make excellent roast choices.
The selection of the right roast size is crucial when planning to prepare a delicious meal for a specific number of guests. It’s important to consider the various options available, as roasts can come in a variety of sizes. Understanding the yield of servings based on the type of roast is essential for making the perfect choice. For boneless roasts, a rule of thumb is that they will yield approximately 2 6 oz servings for every 1 lb of cooked meat. On the other hand, bone-in roasts have a different yield, typically providing between 1 and 1 1/2 6 oz servings per 1 lb of cooked roast. This valuable information allows you to make an informed decision when selecting the roast size according to your specific requirements.
Celery
Carrots
Red onion
Yellow onion
Green pepper
Sautéed Mushrooms (optional and added at the end to heat in the hot broth before serving)
All of the above chopped. You may add more or less depending on how many people you are feeding or your personal preference. You can see by the picture how much I did.
1 32 oz container beef broth
salt and pepper
minced garlic (2 tsp)
cumin (1 tsp)
1/4 cup dry red wine
2 bay leaves
2 tsp butter
2 tbs cornstarch and ¼ cup cold water (mixed together to make the slurry to thicken up the gravy) at this time add the mushrooms and allow them to heat for several minutes.
Season the roast with salt, pepper, cumin, or whatever you like. If you have a Monterey seasoning use that it is wonderful. All you really need is the salt and pepper to give it the classic flavoring profile.
Now lets brown your roast in the butter on all sides, about 4 minutes per side. My slow cooker can brown as well so I did it all in mine.
Remove the ingredients after browning, and pour in the red wine to deglaze the flavorful bits. These are the delicious elements that will enhance the rich taste of your dish. Combine the deglazed juices with the vegetables and garlic in the slow cooker, ensuring they are thoroughly mixed.
It is now time to add the beef broth, add until the veggies are just covered.
Now we can add the meat, the two bay leaves and set the cooking time to 8-10 hours on low.
Once the cooking is complete, transfer the roasted meat and vegetables from the broth to a separate container. Be thorough in removing the bay leaves and disposing of them, as they are not meant to be consumed.
When the broth is still hot, confidently incorporate the slurry and stir until the gravy begins to thicken. At this point, taste it and adjust the seasoning as needed. You can also add the mushrooms and heat through.
I served this delicious dish with creamy mashed potatoes and rich, flavorful gravy, creating a truly delectable and comforting meal that the whole family will undoubtedly enjoy. The combination of tender meat and savory sauce makes for a truly satisfying dining experience, perfect for bringing everyone together at the dinner table. Whether it’s a casual weeknight dinner or a special gathering, this comforting comfort food is sure to elicit smiles and contented sighs all around the dinner table.
“I cook with wine, sometimes I even add it to the food.”
― W.C. Fields
I hope you enjoyed the recipe (if you can call it that) more of a quick yummy throw together. As always I can be reached at LauraLovingLife@Hotmail.com
Bon Appétit
LauraLovingLife
Slow Cooker Roast Beef
Ingredients
- 1 Celery stalk
- 4 lbs Roast beef
- 2 Carrots
- 1 Red onion
- 1 Yellow onion
- 1 Green pepper
- Sautéed Mushrooms
- 1 32 oz container beef broth
- salt and pepper
- minced garlic 2 tsp
- cumin 1 tsp
- 1/4 cup dry red wine
- 2 bay leaves
- 2 tsp butter
- 2 tbs cornstarch and ¼ cup cold water
Instructions
- mix 2 tbs cornstarch and ¼ cup cold water (mixed together to make the slurry to thicken up the gravy) at this time add the mushrooms and allow them to heat for several minutes.
- Chop all the vegetables.
- Saute the mushrooms in some butter
- Season the roast with salt, pepper, cumin, or whatever you like. If you have a Monterey seasoning use that it is wonderful. All you really need is the salt and pepper to give it the classic flavoring profile.
- Now let’s brown your roast in the butter on all sides, about 4 minutes per side. My slow cooker can brown as well so I did it all in mine.
- Remove after browning and throw in the red wine to deglaze the browned up bits. These are the tasty parts you want in your cooker to impart so much bold flavor. Add your deglazed juice to the slow cooker with the vegetables and garlic, mixing them all together.
- It is now time to add the beef broth, add until the veggies are just covered.
- Now we can add the meat, the two bay leaves and set the cooking time to 8-10 hours on low.
- Once it is done remove the roast and veggies from the broth into a separate container. make sure to remove the bay leaves and discard. No one wants to be munching on those!
- With the broth still hot, add the slurry and stir until the gravy has started to thicken. At this time you can taste it and add additional spice if you think it is necessary. You may also add the mushrooms until heated through.
- I served this with mashed potatoes and the gravy, Yummy and it is a real honest to goodness comfort food that the whole family will enjoy!
