Pot Roast.. and a few thoughts.

Today I will be posting a recipe for pot roast.  Delicious, satisfying, hearty pot roast.  But before we get to the deliciousness, I thought I’d mention why I started posting recipes in the first place.

First, I have lived the last ten years with a diabetic.  Cooking can be a minefield at the best of times, but last year we embarked on a modified-low-carb-low-glycemic-it’s-not-a-diet-it’s-a-lifestyle (MLCLGINADIAL for short) lifestyle food plan.  I mention that it isn’t a diet because it really isn’t.  I’m not as close a follower due to my love of fatty snacks and generally bad for you food.  I do follow it because I cook for two, not two meals for two people.  I have been known, during my work-at-home day, to crawl in the corner and eat a box of ho-hos in what can only be described as an orgy of self loathing, but it happens less often than you’d think.  Since embarking on this MLCLGINADIAL food journey I have managed to lose some weight. 

Second, I was adopted at birth.  Who, what, and how that happened is a subject for an entirely other blog.  Suffice it to say I have met my birthmother and have some of my medical history available to me.  Some.  Attempts to locate my father have been fruitless (thank you adoption laws in Florida) so I have no idea what medical oddity lies there.  A little over a year ago I fell and broke my shoulder.  In five pieces.  I tripped on a curb.  Really.  Who, what, and how that happened is a subject for yet another other blog.  I learned two things from that – first, I have developed a true hatred and eternal loathing for a major healthcare provider in the Washington DC area over how my case was handled, and second, I learned that I have high blood pressure.  Really high blood pressure.  According to the doctor I should have stroked out in the ER after it happened.  Don’t worry – I’m OK now.

Why do I mention all of this?  Both the diabetes and the high blood pressure can be partially controlled by food.  Since that’s the case, I have attempted to modify my recipes so that neither one of us ends up dying or suffering anything long term shortly after dinner.  Reductions in salt and in sugar have both done wonders.

So, on to why you’re here.  Pot roast.  In a crock pot.

  • 2-3 pound chuck pot roast – WELL MARBLED
  • 40 oz Guinness (you can get an actual 40 at the grocery store.  If they don’t have it, tell them they’re not snazzy enough)
  • 10-15 baby carrots
  • 1 medium sweet onion, quartered
  • 1 medium rutabaga, cut into bite sized pieces
  • beef broth
  • worcestershire sauce
  • 1 clove chopped garlic
  • capers (optional)
  • one tbsp prepared horseradish (optional)
  • corn starch for thickening

Take the WELL MARBLED chuck roast and put in the bottom of the pot.  You can pre-brown it if you like, but I don’t.  Add in the quartered onion, the rutabaga, the baby carrots, and top with garlic.  Pour the Guinness over the meat and allow it to settle.  Add in worcestershire sauce to taste (I blanket it liberally) and enough beef broth to bring the pot 4/5 the way full.

Set crock pot to high, then walk away for a couple of hours, set to low, and let run until you’re ready to serve.  A minimum of 4-5 hours.

After decanting the vegetables and the meat, pour some broth in a sauce pan, add the horseradish and capers, then thicken with corn starch.

 

 

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2 thoughts on “Pot Roast.. and a few thoughts.

  1. Edith D.

    Thanks for a pot roast recipe, I’ve been thinking about that recently. So that I can verify actual amounts, what size crock pot are you using?

    Reply

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