‘Crocking’ up over Yummy Pot Roast
When I was about ten, I remember watching a five minute program on TV called ‘Take Kerr’ where a cook (or chef but without the toque?) named Graham Kerr shared recipes and tips in cooking. One tip I got from him which I still use to this day is how to peel newly boiled tomatoes without scalding yourself. He simply immersed the tomatoes in an ice bath then the tomato’s skin peeled off easily while the rest of the tomato remained intact!
Curiously, I also recall seeing a crock-pot in one corner of Mr. Kerr’s kitchen counter. I was fascinated by the fact that this kitchen wonder cooked the perfect pot roast simply by throwing in the chuck roast together with all the other ingredients, covering the crock and pressing a button. I was amazed how those ingredients left overnight turned into a delicious meal the next day (Check out how Google explains the process by clicking here)! Certainly, this process of slow cooking is also for dads and moms who do not have much time to wait for the meat to be fork-tender; so crock pot is the way to go! You can throw in all the good stuff in the stoneware pot (or crock), configure the settings and go to sleep! Unlike the ever-reliable pressure cooker which can cook meat for a shorter time, the crock-pot reduces the hassle of having to watch over the meat as it is slowly being cooked and the absence of the dangerous release of pressure that comes from pressure cookers.
So when we finally bought our new crock-pot, I thought of cooking the meat dish I’m sharing below. It all has the ingredients of a pot roast except I used sirloin beef. I did what Mr. Kerr did (threw in all the ingredients) and slept soundly only to be awaken by a whiff of the beef’s aroma eight hours later. As I enjoyed cooking and eating the pot roast, thoughts of my lola’s (grandmother) asado (beef stew) being cooked in a palayok (claypot) over slow fire came back to me. That brief experience of remembering lola was enough proof that cooking this dish was indeed stress-free. Bon appetit! 😉
DADDY JAY’S POT ROAST
2 lbs of chuck roast or sirloin beef*
1 pack of mushroom mix dissolved in 1 cup of water
1 whole onion, chopped
1 stalk of celery, chopped
1 carrot, cubed
4 pieces of Yukon potatoes, cubed
Salt and pepper to taste
1-2 tbsp. Maggi Savor
1 tsp. garlic powder
1 tsp. Italian seasoning
Olive oil for frying
1. Wash the meat in tap water, pat dry then season with salt and pepper. Set aside.
2. Heat olive oil then brown the meat on all sides in a large frying pan over medium high to high heat for 5 minutes. When done, place meat on the crock pot.
3. Pour dissolved mushroom mix over the beef and add Maggi Savor to taste.
4. Add onions, celery, carrots, potatoes, garlic powder and Italian seasoning.
5. Cover and cook for 8 hours over slow cooking. Don’t worry about having less water since the crock pot is built to retain the juice and moisture from cooking the beef and vegetables.
6. Serve with steamed rice or bread.
*Beef brisket may be substituted but may be cooked in 4-6 hours.
Photo source for Graham Kerr: http://blog.cookingchanneltv.com/2010/05/21/loving-the-galloping-gourmet/