Cabernet Pot Roast and Veggies

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What the heck Mother Nature?  These past few weeks have been glorious, 50s, 60s, even some 70s! We've spent all our waking hours outside enjoying the fresh air and playing.  I even had a conversation with a dear friend who is new to the area about how, yes we get snow in late March sometimes but it really seemed like winter was over.  Way to make a liar out of me!  

I had visions of testing out new springy recipes - chicken kabobs with grilled zucchini and lemon over a quinoa pilaf served with arugula pesto, anyone?  But, no.  Not yet.  This weekend is cold and blustery and the forecast of snow this week makes me want to hunker down for the foreseeable future.  

The holy grail of pot roasting ...

The holy grail of pot roasting ...

Weather like this makes me crave a good hearty warm meal.  But after having been up with the kiddo since 3:30AM I didn't have the energy to do much besides pour a bowl of cereal, let alone cook a big meal.    Luckily this pot roast takes all of 20 minutes to prepare, thanks to Trader Joe's Cabernet Beef Pot Roast.  It's an amazing find that changed my cooking life.  Not joking.

Twenty minutes in the kitchen is all I had in me today, and it was totally worth it to smell the sweet fragrance of the vegetables and cabernet slowly marinading with the seared meat and spices.  

SERVINGS/COOK TIME

6-8 servings (depending on how much pasta is served alongside) 

Prep time: 20 minutes / Cook time: 10-12 hours

INGREDIENTS

  • 2-3 lb Trader Joe's Cabernet Beef Pot Roast
  • 2 C baby carrots - cut in half
  • 1 lb of red skin potatoes - cut into large sections, some may require 1/4 cuts some 1/2 cuts
  • 1 white or yellow onion - chopped 
  • 1 C dark red wine
  • .5 C veggie broth
  • 2 bay leaves
  • 21 Seasoning Salute (Trader Joe's) or a combination of oregano, basil, rosemary, and thyme - to taste
  • 3 Tbsp EVOO

DIRECTIONS

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  1. Add 2/3 -3/4 vegetables into crock pot
  2. Place bay leaves and spices on top of veggies
  3. Heat a large skillet over medium high heat, once warm add EVOO
  4. Sear the roast on all sides - Breath in that smell.  So.  Damn.  Good.  
  5. Add to roast to crockpot
  6. Fill crock pot with the rest of the vegetables
  7. Add in red wine and broth - this will not cover the roast, do not worry.  The vegetables give off a lot of liquid while cooking so you don't want to add too much, and you can always add more as time goes on.
  8. Set crock pot for 8 hours high or 10-12 hours low (I prefer low and slow).
  9. Serve over pasta and savor!