I love my slow-cooker. That's not to say that the biologist in me didn't get freaked out about low temperature cooking of meat for a long time, but a little research put away those fears.
After our trip to the farmers market on Saturday, I decided it was time to make a bulk meal that could last me for a while. So, pot roast it was.
12-15 new potatoes (the little ones, sometimes called creamers) poked a few times with a knife
1.5 cups carrots (either baby carrots or just chop up some regular ones)
1 can tomato paste
12 oz. Guinness
1 onion, roughly sliced
3.5 pound chuck roast
Salt, pepper, oregano, parsley
Heat up some oil in a large pan, and add about a tablespoon of minced garlic. When the pan is nice and hot, add the roast, and brown about 3-5 minutes on each side (depending on how thick it is.
After you take the roast out of the pan and place it in the slow cooker, add some roughly sliced onion to the pan and cook until the onion just starts to soften. Scrape the onion and the rendered fat and olive oil into the slow cooker.
In a separate bowl, whisk together one small can of tomato paste, one 12 oz bottle of Guinness, 2 tablespoons worcestershire sauce, and a nice coating of oregano and parsley. You can also add about 1/4-1/2 cup of red wine at this point. I didn't, and wish that I did, but it's not essential. Add about a teaspoon of pepper and a half teaspoon of salt.
Add the potatoes and carrots to the slow cooker.
Pour the Guinness mixture over the meat and veggies, and add water to cover (probably about 2.5 cups).
Cook on low for about 5 to 6 hours. Check the temperature of the meat (should be about 155).