Monday, April 5, 2010
Every once in awhile, a certain dish comes around that is so simple and so delicious that no alterations need be made. Usually these are the dishes that have been around for ages, the ones that grandmothers and mothers make, that fill up our houses with incredible aromas and fill our hearts with memories. "Zharkoya" or the Russian word for pot roast (or stew) is one of those classic recipes that I have unfortunately tried to change. I added wines, root veggies, herbs, cognac, etc. However, the original recipe only calls for 3 or 4 ingredients and is outstanding! It wasn't until my friend called me and said, "You know I've tried all your crockpot recipes for pot roast, but this one is still the best!" I hated to admit that she was right, but she was.
This classic dish consist of beef, lots of onions, salt, pepper, garlic and potatoes; that's it! The sweetness of the onions permeates every bit of the meat and potatoes and gives it a flavor you will never forget! There is a certain magic that happens when you combine all the simple ingredients in this dish. When I decided to make it today and I was barely able to let it finish cooking before I had 2 servings!!! It was exactly how I remembered it to be: tender, sweet and delicious!
I promise once you try this recipe you will never go back to any other complicated pot roast recipes!
Perfect Crockpot Pot Roast
3-4 Pounds Beef Pot Roast
4 Onions, Sliced
4 Garlic Cloves, cut in half
2.5 Pounds Yukon Gold Potatoes, cut into quarters
1 Tablespoon Salt
1/2 Tablespoon Pepper
1. Cut meat into large chunks and season with salt and pepper.
2. In a heavy bottomed pan, sear your beef until it has a nice brown color.
3. Remove meat and reserve; add in onions into the same pan and cook over medium heat until nicely caramalized, about 20 minutes.
4. Add in 1 cup of water to the onion mixture to deglaze the bottom of the pan.
5. Layer half the onions on the bottom of a crockpot, then add in the beef, seasonings, potatoes and garlic. Toss everything together.
6. Layer the remaining onions on top of the beef and cover with enough water to submerge potatoes and meat.
7. Cook for 6 hours on high, or until beef and potatoes are fork tender.