Crock Pot Roast & Root Vegetables

This is a meal to welcome you home on a long, cold, dreary day. From the moment you walk in the house, the warm aroma will begin to comfort your body and soul. Once you plate it and begin to enjoy, it will warm you to the core.

To start, the night before get a skillet hot and add in some extra virgin olive oil. I used one infused with mushroom and sage to form the first layer of flavor. Sear the roast well on all sides, let cool and transfer to the fridge for overnight storage.

Also, to make the morning rush easier, all the root vegetables can be chopped up the night before. Chop four large carrots, six turnips, two large parsnips, two large onions, and peel five cloves of garlic. Leave the root vegetables on the large side or the will get mushy. Feel free to mix up the vegetables with whatever you have on hand. Once chopped they join the roast, in a seperate container, in the fridge.

In the morning, before heading off to work, place the roast in the crock pot and surround with the vegetables. Season well with sea salt, black pepper, and ground garlic scape.

Add in one cup of your favorite red wine. If you won’t drink it, don’t cook with it! Also, one cup of beef broth.

This is what awaits you when you arrive home, after simmering on low seven hours while you were away. How I wish I could share the smell with you. Earthy, hearty, irresistible aromas will assault you immediately!

Next, to make the gravy. It only takes ten minutes or so! Heat a skillet over medium heat on the stove top. Four nice size ladles of the juices go in.

Mix three tablespoons or so of cornstarch with a half cup of cool water and pour into the broth. The cool water will prevent the gravy from lumping while the corn starch thickens it. Whisk constantly as the gravy begins to thicken.

When the gravy has reached this rich, deep, dark brown and thickened nicely it is ready. This savory gravy adds an amazing depth to the meal. The deep red wine and earthy vegetable and beef drippings marry marvelously.

On this night, I served it up with some dairy free smashed red potatoes that I made prior to starting the gravy. One more layer of comfort in my book. Comfort sums this wonderfully warm meal up well.

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About Melissa's Menu

Self-taught home cook. I love being in the kitchen, it brings me happiness and joy. In the kitchen, I can relax and let my creativity flow. View all posts by Melissa's Menu

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