So, I began last night and cut the roast into 4 inch by 2 inch planks about 2 inches thick. Dusted in flour and browned in a hot skillet. I put them aside and in the fridge till morning.
Into the crock pot I quartered 2 onions and chuncked about 5 carrots. I added a small bottle of Cabernet, a teaspoon of thyme leaves, 2 bay leaves, 2 crushed cloves of garlic and a package of Beef Stock concentrate.
In the a.m. I placed the meat, a 8 ounce package of mushrooms sliced and the rest of a box of chicken stock. On went the pot and I went to work. After I came home I opened two cans of potatoes. I know, but I love canned spuds and I didn't want to buy a bag. Those are in the pot now. I ladled off about 4 cups of broth and added that to a saucepan with a 2T flour, 2T butter roux. Gravy is done, a bit of Kitchen Bouquet to make it a nice color. Here it is:
|Pot Roast good enough for company|