Granbett is my sassy, stubborn grandmother. She grew up incredibly poor in the mill villages around Charleston, SC and never forgot her simple upbringing. She taught me to always pick up loose change on the ground, and I still do, and think of her every time! She would often make a pot roast when our relatively large family of cousins, etc would visit, and this recipe is inspired by that. If you want the true Granbett experience, make sure to serve with mushy collard greens that have been cooked for hours until they could not possibly be any more bitter...
3-4 lb boneless top round roast
2 sweet onions, thick sliced
4-5 carrots, cut into large pieces about 2 inches long
2-3 celery stalks, small sliced
5 cloves garlic, sliced
½ cup red wine of your choice (something bold like Cab Sauv, Old Vine Zinfandel, Bordeaux)
4 cups beef broth, warmed
Get your slow cooker warming on low or preheat the oven to 275 F. Remove the roast from the oven at least 60 minutes before cooking and very liberally rub with kosher salt, black pepper, thyme, and garlic powder. The quantities aren’t super important. Just make sure you’re heavy on the salt.
Heat a large frying pan over medium heat. Saute the onion, carrots, and celery in olive oil for 3-5 minutes to slightly soften and develop flavor. Work in batches if needed, and then put the veggies in the slow cooker when done. Add the garlic with the other veggies.
Sear the roast on all sides in oil for 2-3 minutes per side, enough to form some deep brown crust and develop flavor. Don’t be afraid to really get some color out of it, so long as it’s not blackened! Nestle in with the veggies.
With the heat still on the pan, add the wine and scrape any brown bits off the bottom of the pan, then add to the slow cooker.
Add the beef stock, lid it up, and cook for 5 hours!
I don’t always do this but if you’d like to make a gravy I’d recommend adding 3 Tbsp butter and 3 Tbsp flour to a sauce pan and cooking until the roux forms and begins to brown. Then add about 1-2 cups of the pot roast juices and cook until the roux dissolves, disperses, and thickens. Making a gravy may not be necessary if the liquid from the pot roast is thick enough to your liking!
Recipe by Vie at https://getvie.com/2019/10/26/halloween-edition-meal-plan/