Nancy's Favorite Family Night Pot Roast

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Nancy's Favorite Family Night Pot Roast

Never has there been such an easy and delicious pot roast recipe than this one. The name, Nancy’s Favorite Family Night Pot Roast, gives away that it’s a recipe a good friend shared with me.

My friend Nancy has been in the restaurant, catering or special event business her whole life. So when she tells me a recipe is fabulous, I listen. This one is.

Preparing the Pot Roast

It is important to brown the meat before putting it in the slow cooker. Sure, it is one more step, but it is so worth it. The browning offers a depth of flavor that adds to the finished dish, so don’t skip it.

Begin by pulling the roast out of the refrigerator 20 minutes before cooking and then pat it dry. Coat it in salt, pepper and flour before placing in canola oil, heated in a 12" Gourmet Fry Pan.

Coating the roast with flour.

Brown the roast on all sides, about four to five minutes a side.

Roast in the pan.

Pan sautéing creates a crusty exterior, resulting in maximum flavor.

Roast with crust.

Once you have achieved that delicious crust, it’s time to place the pot roast into the slow cooker to begin heating up as you make the dressing.

Making the Dressing

I call this dressing but after cooking, it really is more like a sauce or gravy. The ingredients are simple. It’s a matter of using a Mix-Stir to whisk together mayonnaise, vinegar, dill and sweet paprika until it emulsifies.

That delicious mixture is then added to the slow cooker to mingle with the seared pot roast for six to eight hours.

While it cooks, chop up some parsley to garnish the meat when it’s done, using a 7-5/8" Petite Chef knife.

The Petite Chef is being used to rough chop the parsley.

The aroma that will emerge while the pot roast is cooking is irresistible. But, be patient as it absorbs the flavor of the dressing, becoming the most flavorful and moist pot roast you’ll ever eat.

When the meat is done, you should be able to easily shred it with two forks.

Shredding Roast with two forks.

Mix the meat with the gravy surrounding it. Garnish with fresh chopped parsley and serve it with egg noodles or roasted vegetables or potatoes. It is also excellent on sandwiches.

Be ready with copies of Nancy’s Favorite Family Night Pot Roast recipe, because when you serve this dish to friends they will most certainly ask for it. Promise!

Family Night Pot Roast

Print Recipe

Ingredients

  • 1 boneless chuck roast or top or bottom round roast (about 3 to 4 pounds)
  • 2 teaspoons kosher salt, plus more to taste
  • 1 1/2 teaspoons freshly ground black pepper, plus more to taste
  • 1/4 cup all-purpose flour
  • 3 tablespoons canola oil (more if needed)
  • 6 tablespoons unsalted butter
  • 2 tablespoons mayonnaise (not low fat)
  • 2 teaspoons apple cider vinegar
  • 1/2 teaspoon dried dill
  • 1/4 teaspoon sweet paprika
  • Chopped parsley, for garnish
  • Red potatoes
  • Multicolored carrots, roasted

Directions

  1. Keep the roast at room temperature for about 20 minutes before patting it dry with paper towels. Rub the salt and pepper over the roast and sprinkle the flour rubbing it into the roast. Set aside.
  2. Heat the oil in a large sauté pan over high heat until it is shimmering and about to smoke. Place the roast in the pan and brown on all sides (this will take about four to five minutes a side) to create a crusty exterior for maximum flavor.
  3. Remove roast from pan and place it in the bowl of a slow cooker. Add the butter. Put the lid on the slow cooker, and set to low.
  4. While the roast is heating up, make the dressing. Whisk the mayonnaise, vinegar, dill and paprika in a small bowl until it emulsifies. Remove the lid from the slow cooker and add the mayonnaise mixture.
  5. Replace the top and allow to continue cooking, undisturbed, for six to eight hours, or until you can shred the meat easily using two forks. Mix the meat with the gravy surrounding it. Garnish with fresh chopped parsley and serve with egg noodles or roasted vegetables or potatoes. Also excellent on sandwiches.

For a spicier version, add 8 to 12 pepperoncini to the crock pot when adding the butter.

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