Red meat is not something that Terry and I eat regularly. I have gone on and on about our chicken consumption, it is my protein of choice, but every now and then a good pot roast is in order. My Mom never made pot roast. I am not sure why, I think she may have eaten it too often as a child. I think I am so drawn to making this dish because it was something that as a kid I never had. Through much trial and error I have finally found a pot roast recipe that I love, and this will be my go-to recipe from now on. Mike (Hammster), a Cooking Light BB member who I have grown to trust and admire, had raved about Mabel Hoffman's Black Forest Pot Roast on several occasions, so I had to give it a try. Mike has never steered me in the wrong direction, and he certainly delivered with this great meal.
Black Forest Pot Roast
Mabel Hoffman
Crockery Cookery
1 3 - 31/2lb boneless beef chuck or round bone roast
1 onion, chopped
1/4 cup water
4 dried shiitake mushrooms, stems removed, crumbled and rinsed. (If using fresh mushrooms, slice or dice them as you prefer.)
1/4 cup ketchup
1/4 cup dry red wine
2 tbsp dijon style mustard
1 tbsp worcestershire sauce
1/2 tsp salt
1/8 tsp pepper
1 clove garlic, crushed
2 tbsp cornstarch
3 tbsp water
Potatoes, carrots, other stew veggies cut into bite size pieces.
Trim all visible fat from meat, place in slow cooker. (I altered the recipe by searing the meat in a skillet before adding it to the slow cooker, as Hammster suggested.) In a small bowl combine onion, water, mushrooms, ketchup, wine, mustard, Worcestershire sauce, and garlic. Pour over meat. Add other veggies and stir to combine. Cover and cook on low for about 8 hours. Remove meat and veggies. Keep warm. Dissolve cornstarch in water, stir into cooker. Cover and cook on high for 15 - 20 minutes or until thickened. Serve sauce with stew.
Ingredients for Black Forest Pot Roast.
Warm some oil in a skillet (I prefer to use my cast iron skillet.)
Salt and pepper both sides of the beef, add the beef to the skillet.
Sear the meat for two to three minutes per side, this will deepen the final flavor.
Add the beef to your slow cooker.
Combine the onion, water, mushroom, ketchup, wine, mustard, Worcestershire sauce and garlic.
Stir to combine.
Pour mixture over meat.
Add other vegetables.
Stir to combine.
This is where I placed my slow cooker into the fridge overnight so that I could cook it the next day.
Place insert into slow cooker and set to low.
Cook on low for 8 hours.
The meat and vegetables will be cooked through and ready to eat after the 8 hours.
Remove meat and veggies from the slow cooker.
Keep the meat and vegetables warm, I placed mine into a 200 degree oven.
Place water and cornstarch into a small bowl.
Stir to dissolve the cornstarch into the water.
Pour the cornstarch mixture into the remaining juices in the slow cooker, stir to combine.
Cover the slow cooker and cook on high for 15-20 minutes.
Mabel Hoffman's Black Forest Pot Roast is a true winner. The beef is tender, literally falling apart when sliced. The flavor combination is amazing, I have to admit I was slightly reluctant when I saw that there was ketchup in the mix, but all of these ingredients slow cook to perfection. Searing the beef before slow cooking in my opinion adds flavor, I sear all red meat before slow cooking. Instead of using the dried shiitake mushrooms I used fresh button mushrooms because I had them on hand. I am anxious to try this again with the shiitake mushrooms, I expect that they would lend an even deeper flavor to the dish. I added lots of carrots and onions on top of the beef, I love how the flavors intensify through the slow cooking process. Instead of adding potatoes in with the rest of the ingredients, I made garlic mashed potatoes to serve along side. This dinner was one of the best that we have had in a while, I am so happy that my quest for the perfect pot roast recipe is finally over. Black Forrest Pot Roast has made it into our regular roation, and I think once you try it, it will be in yours as well.-Heather
