This post first appeared on Chicagoist.
The temperatures dipping back down again this week has put us in the mood to cook some classic comfort food. On Presidents’ Day we had off but our main squeeze didn’t so we were nice and spent the day making pot roast, calico bell pepper muffins and cowboy cookies.
Whatever your plans this week, you need to go dust off your slow cooker and make a roast. We know everyone has their own way they like to cook one, but we prefer this sort of recipe that produces the most tender meat and vegetables and enough thick and rich gravy for bread sopping, rice or extra potatoes. We were off the day we made this, but it’d be just as easy to prep the meat and vegetables, go to work, trudge through the freezing temps to get home, and walk in the door to a hot dinner. Actually, leaving the house for 8 hours probably is the way to go. All we could think of all day here was “MEAT! OMG. Gravy! Meat smells! When can we eat! MEAT!” We were going a little insane.
For a side we made muffins that incorporate bell peppers in three colors. Sure, bell peppers in one color would taste the same, but why not add a little color to your dinner?
And about the cookies? We’ll get to those in another post.
Slow-Cooked Roast with Vegetables
1 (3 pound) bottom round roast
salt & pepper, garlic powder, or whatever meat seasonings you prefer
1 tablespoon vegetable oil
2 (10.75 ounce) cans condensed cream of mushroom soup
1 (1 ounce) package dry onion soup mix
5 carrots, peeled and sliced into 1 inch pieces
6 small new potatoes, halved
1 onion, quartered
6 garlic cloves, peeled
Season roast. In a large pot, heat the oil over medium heat. Brown the roast on all sides for 20 minutes.
Mix together the mushroom soup and the onion soup mix in the slow cooker. Place roast into the slow cooker, and arrange carrots, potatoes, onions and garlic around the meat.
Cover, and cook on low for 6 to 8 hours, stirring occasionally.
Calico Bell Pepper Muffins
Recipe from the now out of print Great American Brand Name Cookbook
1/4 c. each finely chopped red, yellow and green bell pepper
1/4 c. butter
2 c. flour
2 Tbsp. sugar
1 Tbsp. baking powder
3/4 tsp. salt
1/2 tsp. dried basil leaves
1 c. milk
Preheat oven to 400 degrees. Grease or paper-line 12 muffin cups. In a small skillet, over medium-high heat, cook peppers in butter until color is bright and peppers are tender crisp about 3 minutes. Set aside.
In a large bowl, combine flour, sugar, baking powder, salt and basil. In a small bowl, combine milk and eggs until blended. Add milk mixture and peppers and any liquid in the skillet to flour mixture. Stir just until moistened. Spoon into muffin cups. Bake 15 minutes or until golden and a wooden pick inserted in center comes out clean. Remove from pan. Serve warm. Makes 12 muffins.