Hurricane Irma Pot Roast
When it looked like Hurricane Irma was going to hit us, we prepped by making up a big recipe of this pot roast. This would be a great dish to have on hand when company is coming to visit since it can be served as a meat dish or as French Dip sandwiches.
2 3/4 lb. bottom round roast or other inexpensive cut of beef
2 teaspoons Kosher salt
1 1/2 teaspoons black pepper
3-4 tablespoon Unflavored or Garlic Olive Oil
1/3-1/2 cup Pomegranate Balsamic Vinegar
3+ cups beef broth
2 medium onions, cut in large wedges
4 carrots, cut in 2 inch pieces
4 Yukon Gold potatoes, cut in 2 inch pieces
1 5-inch sprig rosemary
8-10 sprigs thyme
Sprinkle the salt and pepper all over the meat. In a large skillet, brown the meat on all sides in the oil of your choice. Place it in your slow cooker. Surround it with the onions, carrots and potatoes. Pour in the balsamic vinegar, followed by the beef broth until the roast has liquid about halfway up the sides. Tie the rosemary and thyme in a bundle and submerge in the liquid.
Set your slow cooker for 8 hours. When it's done, remove the meat from the liquid and let sit about 15 minutes, covered. Place the vegetables in a bowl. Strain the remaining liquid to serve alongside the roast. Slice the roast and enjoy.
You can eat the roast as is, in sandwiches, and even shredded in marinara sauce.
Serves 6 plus some leftovers.
*I sometimes triple up on the onions and skip the carrots and potatoes. Get creative!