We’re told our friends on the East Coast are getting snowed on again. If you’re cold and feeling harried, try this easy, delicious crockpot roast. It can simmer all day while you’re at work, or you can speed it along by way of nourishing the kids on a snow day. Serve it over rice and it shouldn’t put on too many pounds:
La Maya’s Port-laced Crockpot Roast
Prep time: 15 minutes
Cooking time: low 8 to 10 hours, or high 4 to 5 hours
Makes 8 to 10 servings
- 2½- to 3-pound beef chuck roast
- 1/2 cup chopped onion (1 medium)
- 1/2 cup port wine
- 8-ounce box or can of tomato sauce, preferably a low-salt brand such as Pomí
- 3 Tbsp quick-cooking tapioca
- 1 Tbsp Worcestershire sauce
- 1 tsp dried thyme, crushed (or use up to a Tbsp fresh thyme)
- 1 tsp dried oregano or marjoram (or up to a Tbsp fresh herbs)
- 2 cloves garlic, minced
Trim any excess fat from meat. If needed, cut the roast to fit your slow cooker. Place the meat in the crockpot.
Make a cooking stock by combining the cut-up onion, port, tomato sauce, tapioca, Worcestershire sauce, herbs, and garlic. Pour this combination over the meat.
Cover and cook on the cooker’s low-heat setting for 8 to 10 hours, or on high-heat setting for 4 to 5 hours.
Transfer the cooked meat to a serving dish. Skim fat from gravy. Pass gravy with the roast and serve with pasta, potatoes, or rice.
Enjoy! And stay warm.
This is one of over a hundred delicious and good-for-you recipes in 30 Pounds/ 4 Months, your guide to losing weight while eating like the Queen of Sheba. Find the Kindle version at Amazon or buy a print copy direct from Plain & Simple Press.
Classic pot roast made easy: Shutterstock. © 2016 bolsher
Pot roast: Mark Miller (Own work) [CC BY-SA 4.0 (http://creativecommons.org/licenses/by-sa/4.0)], via Wikimedia Commons
Douro Valley: Bruno Rodrigues, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=3383426