First of all, why don't I utilize the William's Sonoma web-Site more often?! Oh yeah, that's because I would probably be broke because a person can only have so much will power!! I really need to make a trip to the mall to check out William's Sonoma again but unfortunately it's at a mall with too many lovely stores that I cannot afford :(
So, anyway! I had a pound of baby carrots that I needed to use up and I'm not really a fan of cooked carrots so I had to think of another way to use them up. Didn't want stew, didn't want to make a soup, didn't know what else to make so I kinda gave up. Then, as I was planning my meals for the week I thought about making French Dip Panini sandwiches and it dawned on me... POT ROAST! I could kill two birds with one stone - a pot roast would provide sufficient roast beef for a dinner and two sandwiches AND I could use up the carrots in the roast!
I wasn't too excited though as I've never made a good roast. For some reason I've just never found a recipe with much flavor. That is, until I stumbled across this recipe...
William’s Sonoma Pot Roast
Because a rump roast is a tougher cut of meat, it lends itself nicely to preparation in a slow cooker. After long, slow cooking in the aromatic liquid, the roast emerges flavorful and fork-tender.
1 yellow onion, finely chopped
4 carrots, peeled and finely chopped
1 lb. red-skinned potatoes, cut into 1/2-inch pieces
1 1/2 cups beef stock
1 cup tomato sauce
1 garlic clove, crushed
3 fresh thyme sprigs
1 bay leaf
1 beef rump roast, 3 to 4 lb.
Salt and freshly ground pepper, to taste
1/4 cup all-purpose flour
1 Tbs. extra-virgin olive oil
Put the onion, carrots, potatoes, stock, tomato sauce, garlic, thyme and bay leaf in a slow cooker and stir to combine.
Season the roast with salt and pepper.
Put the flour in a large bowl, add the roast and toss to coat evenly.
In a large sauté pan over medium-high heat, warm the olive oil until nearly smoking.
Add the roast and brown on all sides, 3 to 4 minutes total.
Transfer to the slow cooker, cover and cook on high for 6 hours according to the manufacturer’s instructions.
Transfer the roast to a carving board, cover loosely with aluminum foil and let rest for 5 minutes.
Slice the meat and arrange on a warmed platter.
Remove the bay leaf and serve the vegetables and sauce alongside.
(Serves 6 to 8)