It's that time of year in Florida when you need to pretend it’s cold enough to make comfort food, like a good old pot roast. You know, the kind that makes you feel like you’re in a cozy cabin in the mountains, instead of sweating like a popsicle in the sun. The last week, the temps have dipped precariously low into the 60s—yes, you heard that right! Grab your parkas and mittens, folks, because it’s practically an Arctic expedition out there. So let's whip out that crock pot and get cooking!
I have learned to love the crock pot. At first, I scoffed at its existence. I mean, come on, it’s not really cooking, right? It’s more like a fancy hot tub for your food. It’s a cheat. A hack. A culinary conspiracy! But bring on the cheats and the hacks because I am groovin' on my crock pot like it’s a dance floor at a retirement home. As someone who has taken on a new job with wacky hours—seriously, I’m pretty sure my boss is a time traveler—being able to throw a dinner together in the AM and have it ready when I get home is a godsend. It’s like my crock pot is my personal chef, except it doesn’t judge me for wearing pajamas all day!
Ingredients
2 lb Angus Beef London Broil (or what ever beef roast)
2 T Avocado Oil or Virgin Olive Oil (Skip the seed oils please)
Celtic Sea Salt
Pepper
2 T Tomato Paste
2 T Worcestershire
Thyme
Rosemary
Garlic
1 bottle or can of Guinness Extra Stout Beer
1 cup beef broth
2 onions quartered
2 carrots whole or halved
6 to 8 Shishido peppers
Directions
Properly salt and pepper your roast. Then, in a pan, heat the oil over medium-high. Sear the roast on all sides for maybe a minute or two on each side.
While the meat is searing, turn on the crockpot to high. Add the tomato paste, Worcestershire sauce, herbs, garlic, Guinness, and broth. When you have finished searing the roast, place it in the crockpot.
Add your onions and carrots to the crockpot. In the same pan you seared the roast, toss your Shishito peppers and cook on high until blistered. Add them to the crockpot.
This lovely roast took around 5 hours to cook until it was fork tender and cooked on high in my old crockpot. Cooking times will vary depending on temperature and size of the roast.
Unfortunately, no finished project photos and the family got to it before I could properly plate and document.
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