Wrangler’s Pot Roast

Alright, here is another one of my saddle box recipes that we found. 

This is the needle in the hay saddle box, I was looking for!  It’s been tried, tested, and proven, again and again to be a crowd pleaser.  And promises to tame even the heartiest of appetites.

Now, Mom’s version of this is awesome!  Combining egg noodles, potatoes, carrots, and onions in the bottom before adding the roast to the crock pot.  OMG!  Talk about to die for. mmm

I on the other hand, can’t seem to perfect the noodle/vegetable combination, so I omit the noodles.

Hmm, as I sit here and ponder on my Mom’s roast, I’m suddenly HUNGRY!  I need to hurry and finish up this post.  I gotta call Mom, and put in an order for her roast! 😛

Wrangler’s Pot Roast

• boneless lean Beef Chuck Roast (about 4 lbs.)
• 1 tsp Salt
• 1/4 tsp Pepper
• 2 tbl Vegetable Oil
• 1 large Onion, chopped (I diced mine)
• 8 large cloves Garlic, crushed
• 3/4 cup Dry Red Wine or Beef Broth (I use beef broth)
• 2 to 3 tsp instant Coffee Granules
• 1 Bay Leaf
• 3 tbl cold Water
• 2 tbl Cornstarch

Sprinkle roast with salt and pepper, and rub it in.  Cut roast in half if needed to fit it in the slow cooker (crock pot).

In a large skillet over medium heat, *brown roast in oil.  Transfer roast to slow cooker.

Sauté onion and garlic in skillet until lightly browned.  Add wine (beef broth) and coffee granules.  Cook over medium heat, stirring to loosen browned bits from bottom of skillet.  Pour over meat.  Push bay leaf into liquid.

Cover and cook on low for 9 to 10 hours or until meat is very tender.

Using a slotted spoon, remove bay leaf and garlic.  Transfer meat to a heat platter.  Cover and keep warm.

In a small bowl, stir cold water and cornstarch until smooth.  Stir into hot liquid in slow cooker.  Cover and cook on high heat for 10 to 15 minutes or until boiling and thickened.

Slice meat and serve with gravy.

♥Helpful Hint

* If you don’t brown the roast first, the cook time has to be lengthened to ensure meat is done.

You’ll note that I didn’t add the faster cooking time.  Slow roasting is the preferred method of cooking this choice of meat, guaranteeing a tender, juicy appetite pleaser.

Serving suggestions: Boiled or mashed potatoes, and corn-on-the-cob.