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Monday, June 13, 2011

Slow Cooked Pot Roast with Whiskey Gravy

We just returned from the absolute best vacation ever in Disney World. Everyone say yay for Disney World! Who knew that Disney was so much fun for adults? We were like two big kids running around to all the rides, picking out which things we wanted to do next…..plus now we have the added bonus of being old enough to fully experience the Epcot World Showcase (a.k.a. the international beers and snacks of the world).  Huge score.
Photographic evidence of us finishing our vacation with French champagne & crepes
Now we’re back to reality, sigh. I think we’re both feeling a little bummed to be back to the real world so I decided we needed a little comfort food pick-me-up to start the week.  That and I had a pot roast in the freezer that was starting to feel a little neglected. Hence, slow cooked pot roast with whiskey gravy! Which, by the way, to add to the huge list of reasons why I love my slow cooker…..did I mention that we don’t have air conditioning here and that the thought of using the oven in 90 degree weather is not so appealing? I’m just saying, expect lots of slow cooked love this summer.

Slow Cooked Pot Roast with Whiskey Gravy

1 1/2 pound beef roast
10.25 oz can beef gravy
10.25 oz warm water
A few handfuls of baby carrots
1 onion, cut up
3 small russet potatoes, cut up
2 tsp flour
1/4 cup whiskey
salt & pepper to taste

1. Place beef roast in slow cooker and surround with vegetables. Pour the can of gravy over top, and add one can full of warm water to the slow cooker. Cook on low for 10 to 12 hours.
 
2. At the end of the cooking time, remove roast and veggies from the slow cooker and strain the juices into a saucepan on the stove.

 
3. Mix together the flour and whiskey (I usually shake mine in a mason jar to get out all of the lumps) and whisk the flour mixture into the juices in the saucepan to create a gravy. Add salt & pepper to taste and bring to a rolling boil, stirring or whisking frequently.
 
4. In the meantime, slice the beef and add it back to the slow cooker along with the cooked vegetables. When the gravy is done, pour it back into the slow cooker and put the cooker on warm until ready to eat.

*Note: I used a roast straight from my freezer, you may need to reduce the cooking time if you are using a piece of meat that is not frozen.
Yum - looks good enough to eat!

4 comments:

  1. I love slow cookers in the summer. Great way to beat the heat

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  2. Wow! Who is that handsome man in the picture? You are one lucky lady!!

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  3. supermodelgirlnycJune 14, 2011 at 2:16 PM

    I agree Anonymous. Pot roast is good but that man is one hunk of meat!

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  4. Haha so basically what I'm hearing here is that I should just forget about the recipes going forward and focus on the hunky men? Can do!

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