Garlic Infused Pot Roast

When we have pot roast in our family, we infuse the roast with garlic and season it well with a nice rub and let it sit over night. Than we continue to keep this precious roast flavorful and slow cook it all day in the crockpot with some parsnips and other vegetables. Topping off the meal with homemade gravy and potatoes to make this a great Sunday dinner.

We had Marlin (Cathy’s husband) over for dinner as we want to try and keep this relationship growing even though my mother-in-law has passed. Not sure how to refer to him as he is technically Michael’s stepdad, but since we’ve only known him for three months it’s not necessarily the term we grab on to! We call him a good friend! :) He’s a very nice man who has our best interests in mind and has a great bond with Cooper. We want to continue this growth and keep the family connections growing.

Although we enjoy spending time with him, Cooper really enjoys spending time with him and has a special bond that is so cute. It was good conversation and good food to be had.

Now for the pot roast… :)

Ingredients:

In the Crockpot:

  • 1 large roast
  • 2 parsnips
  • 6 medium potatoes
  • 2 medium carrots
  • 1 medium onion
  • 2 stalks celery
  • Fresh Rosemary
  • Fresh Thyme
  • Garlic salt
  • Beef Better than Boullion

For the Rub:

  • 1 Garlic bulb
  • Sea salt
  • Black pepper
  • Montreal Seasoning
  • Celery salt
  • Sugar
  • Italian seasoning
  • Onion powder
  • Dill weed

For the Gravy:

  • Beef Better than Bouillon
  • Milk
  • Flour
  • Cornstarch (optional)
  • Drippings from Roast

The night before (if time permitted) cut slits into the roast and stuff garlic cloves all throughout.

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For the rub: top roast with rosemary, thyme, and EVOO and place in crockpot.

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Meanwhile begin cutting potatoes in cubes.

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Sprinkle potatoes on roast and shove down between the sides of the crockpot and roast to help fill space.

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Chop carrots in large chunks

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Sprinkle throughout the potatoes.

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A little trick to cutting onions without crying: Chop in half, slices ends off and then peel. For some reason this always works. I don’t know why, but it does! :)

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Quarter the onion and leave chunks large

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Sprinkle on top of roast

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And lastly, chop parsnips and celery.

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Chop celery in large chunks as well. This helps keep them from shrinking too much and getting mushy.

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Add to crockpot

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imageSprinkle with rosemary, thyme, and garlic salt. Prepare the beef bouillon in hot water to lay upon the roast and veggies.
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Heat 2 cups hot water with two bouillon cubes.  This will help add additional flavor while the veggies cook all day long.

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Mix bouillon until there are no longer chunks and cover the veggies with broth.

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Allow to cook on low all day for 8 hours.

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For the gravy:

Take a ladle and scoop out as much broth as you wish. Sift out the seasonings and place in a saucepan.
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In a small bowl add 1/2 cup flour and water, keeping the mixture thick. Whish well until there are no lumps. (Keep mix thick but soft enough to pour.image
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Pour into saucepan with juice and bring to a boil. Whisk continuously until the gravy begins to form and thicken up. Boil for 1-2 minutes on a low boil.
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Turn down heat. At this point if your gravy is too thick add more juice or water to bring your batch to the proper amount. If gravy is too running at this point, mix a 1-2 tbsp. of cornstarch together with a little water creating a paste. Slowly pour into NON boiling gravy and whisk well. (This can be tricky. Adding cornstarch at this point can create lumps. If this happens simply sift out the lumps yet again.

Once you’ve reached the desired amount of gravy and proper thickness, add 1 tbsp. of Beef Better than Bouillon. Mix well. Add about 3/4-1 cup milk and salt and pepper and bring to med-high heat, keeping the boil at bay. Whisk well. Taste test to make sure you have proper flavor! :)
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Enjoy! It’s tasty! Great for guests! And…you can relax all day!
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