My idea of supper is one that is cooked for me when I get home. Teaching is one tiring profession and making supper at the end of a long day is not my idea of relaxing. Thus, my new favorite friend is the slow cooker. Tonight's supper is roast with carrots and potatoes and some bread on the side. Don't you want to just swan dive into that loaf of bread? It's from a local bakery and the first day you get the bread, the outside is crunchy crunchy and the inside is soooooooft. (Seize the moment, because it levels off quickly!)
Here is the roast recipe:
*3-4 lb beef chuck roast
*4 potatoes (we use 6-8 small red bliss and quarter them)
*carrots (we use baby carrots for convenience)
*1 medium onion sliced into wedges
*1/2 cup of plum jam or preserves
*1/3 cup of marsala cooking wine
*1/2 cup of water
* 2tsp. basil
*1 tsp. garlic salt
*1/2 tsp. black pepper
The recipe calls for parsnip too, but I don't remember how much. Parsnip is not on my list of things I'd like to eat in a roast.
Cut the potatoes, carrots and onion and place them in the bottom of the slow cooker.
Mix the plum jam, cooking wine, water, basil, garlic, and black pepper together.
Place roast on top of the vegetables and pour the mixture over the roast.
Cook for 11-12 hours on low or 5-6 hours on high.
When it is finished, mix 3 TBsp of water and 3 TBsp of corn starch together in a pan. Skim the fat off the juices in the slow cooker and pour the juices into the pan. Heat several minutes until the gravy is thickened.