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Prep Time: 20 Minutes Cook Time: 480 Minutes |
Ready In: 500 Minutes Servings: 8 |
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A well seasoned pot roast, perfect for watching dem Gators beat dem Dawgs. You need to use a 5 or 6 quart crock pot. Ingredients:
3 lbs chuck roast |
1 vidalia onion, chopped |
1 green pepper, chopped |
2 stalks celery, chopped |
3 potatoes, cut into large chunks |
3 carrots, cut into 2 inch chunks |
2 garlic cloves, chopped |
1 cup spanish olives, chopped |
1 cup beef stock |
1 cup red wine |
1 teaspoon salt |
1 teaspoon dried mint |
1 teaspoon dried parsley |
1 teaspoon celery seed |
1 teaspoon mustard seeds |
1 teaspoon paprika |
1 teaspoon thyme |
1 teaspoon ground black pepper |
1/2 teaspoon garlic powder |
1/2 teaspoon onion powder |
1/2 teaspoon turmeric |
1/2 teaspoon white pepper |
1/2 teaspoon cayenne pepper |
Directions:
1. Mix spices and herbs together in a small bowl.
2. Season both sides of the roast (about 1 teaspoon per side).
3. Layer half the vegetables in the bottom of a crock pot. Sprinkle half the seasoning over them.
4. Place the roast on top, and cover with the remaining vegetables and and all but 1 tablespoon of seasoning.
5. Pour the stock and wine over without washing off too much of the spices.
6. Cover and cook on low for 8 hours. After 6 hours, add the remaining seasoning and mix down into the stew being careful not to break up the vegetables.
7. Just before serving, ladle some of the broth into a sauce pan and make a little gravy. Spoon over each serving.
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