Pot Roast Deconstructed {Slow Cooker Friendly}

Pot Roast Deconstructed with Roasted Vegetables &  Potatoes

Happy Wednesday! The day is not so Spring beautiful, and calls for another warm-your-heart meal, so here goes! I hate soggy veggies...absolutely loathe them {except for my Mom's stewed green beans w/bacon, but that's another day}. Something so beautiful and fresh surely was intended to have a crisp texture and fun little crunch in every bite, right? What would be the point of these fabulous goodies, drenched lifelessly in their own moisture? 

I definitely am a meat & potatoes & veggies girl though-- I love Pot Roast, {and would even go as far as designing a pot roast infused candle someday}, so I had to fix this problem.  I decided to roast up my veggies and potatoes in the oven separately from each other and the meat, and come time for dinner, just ladle up some of the coveted meat juices over everything.  Super delicious, while keeping integrity in it all.  Sorry to be so scientific :-).

Even though this recipe is designed for the crock-pot, it starts on the stove and there is some oven action too for those veggies and potatoes. You will find out the truth soon enough--that I am a pathetically messy cook, and drag out every pot and pan I own.  If you can figure out your own way to make a step or two simpler, please go for it.  No offense taken, but you may get a phone call from my hubby looking for your suggestions!  Bless his heart, he cleans up after me graciously.

Enjoy!

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Pot Roast Deconstructed with Roasted Vegetables & Potatoes

Serves 4-6

2 Tbsp Extra-Virgin Olive Oil, plus more for veggies & potatoes

2 Tbsp Karl’s Prime Rib Seasoning
1 tsp Stubb’s BBQ Seasoning
1 {3-4lb} Cross-Rib Beef Roast, organic if possible
2 Cloves Garlic, minced
2 Tbsp Tomato Paste
¼ Cup Sweet Marsala Wine
¼ Cup Dry Red Wine
½ Cup Organic, Low Sodium Beef Broth
1 ½- 2 Cups Organic, Low Sodium Beef Broth
¼ Cup Sun-Dried Tomatoes, roughly chopped {not oil, packed}
¼ tsp salt                                                                                                                 
¼ tsp pepper plus more for veggies & potatoes
2-3 Tbsp Wondra Flour **
8oz Button Mushrooms, halved
1 head, Purple Cauliflower, chopped into florets
1 each, Red, Orange & Yellow Bell Pepper
½ Yellow Onion, sliced
1 ½ Cups Green Beans, trimmed
4 Cups Red Skinned Potatoes, unpeeled, scrubbed and sliced into ½ wedges
1 Tbsp each, Fresh Rosemary, Fresh Oregano & Fresh Marjoram, roughly chopped

Preheat Slow Cooker/Crockpot on low heat.  Spray all over inside with non-stick cooking spray.

Rub Roast all over with Stubb’s & Karl’s seasoning.  Let soak into meat about 10 minutes.

Heat 2 Tablespoons of olive oil in large stockpot over medium-high heat on the stovetop. Splash a drop of water in oil to make sure it sizzles.  When oil is ready, place roast directly in the pan to sear. Allow each side of meat to caramelize, turning golden brown, about 3-4 minutes on each side. Remove roast from stockpot and place inside the Slow Cooker.  Turn heat down to medium on stove. Add minced garlic and tomato paste to the same pan used for the roast, sautéing briefly for 1-2 minutes. Deglaze the pan by adding Marsala wine, Red Wine, and ½ Cup of the Beef Broth. Let simmer 5 minutes, stirring as needed to keep the garlic and liquid from burning in the pan. Add sun-dried tomatoes.  Pour wine/broth sauce into the crockpot, scraping all of the bits from the bottom of the pan in with the roast as well.  Add enough beef broth {about 1 ½ -2 cups} into the crockpot to come an inch below the top of the roast.  Do Not cover meat completely in liquid. Cover, and cook on low heat 8-9 hours or on high heat 5-6 hours. 

**Approximately 30-45 minutes prior to serving, ladle out ¼ cup of liquid from crock-pot, into a small bowl.  Slowly sprinkle in 2-3 tablespoons Wondra Flour {or enough needed to form a paste}.  Whisk together until combined and pour back into crockpot.  This helps thicken the liquid. Continue to cook in crockpot another 35-45 minutes, while the veggies and potatoes are roasting in the oven.

Meanwhile, preheat oven to 450°. Toss potatoes in 2-3 Tablespoons of olive oil, fresh herbs and a pinch of salt & pepper. Place in a baking dish or roasting pan, and roast in oven until skin is crispy, about 35-45 minutes, stirring once or twice.

Toss veggies in about 2 Tbsp olive oil and some freshly ground black pepper.  {No salt here, or it causes too much water to come out in the veggies}.  Place in baking dish or roasting pan and roast in oven until vegetables are golden-brown, about 20-25 minutes, stirring once or twice. 

Layer potatoes & vegetables in a bowl or on a plate, with a good portion of meat on top.  Ladle juice from the meat over everything.  This is perfect served with my Sweet Potato Biscuits and a glass of wine!