Springtime Roast

As I was watching Food Network this morning, Tyler Florence inspired me to make a pot roast. Rather than a traditional recipe, I concocted one using some random items in my pantry. As a result, our dinner was a springtime pot roast. It involves using vidalia onion dressing for sweetness and vegetable soup mix for additional light flavor.

Pot roast is a braised beef dish usually with a chuck steak, blade steak or a 7-bone pot roast. Pot roast is typically made by browning a roast-sized piece of beef then slow-cooking in an acidulated liquid in a covered dish.
Because inexpensive cuts of meat are commonly used, the meat becomes very tender after braising. As with all braises, the slow cooking tenderizes the tough meat, while the liquid exchanges its flavor with that of the beef. The result of a good pot roast should be tender, succulent meat and a rich liquid that lends itself to gravy. Pot roast is often served with carrots and/or potatoes simmered in the cooking liquid.
Here is my recipe for Springtime Pot Roast:
2 lb chuck steak – thick cut
black pepper to season
1 1/2 cup baby carrots
2-3 medium yukon gold potatoes, quartered
1 onion, roughly chopped
1-2 tablespoons minced garlic
3/4 cup vidalia onion dressing
1 packet dry vegetable soup mix
2 cups water
Season steak with black pepper and brown in pan (optional).
In the bottom of crockpot, layer carrots, potatoes and onions.
Place seasoned or browned steak on top of vegetables.
Top with garlic.
In separate bowl, combine soup mix, dressing and water.
Pour mixture over steak.
Cook on low 6-8 hours or high 4-6 hours.