Gather your ingredients and cook along!
Here’s Ben’s recipe:
Slow Cooker English Roast
Prep time 30 minutes
Cook time approximately 8 hours
- 1 (3-pound) Open Acres English roast
- 1 tablespoon kosher salt
- 2 teaspoons ground pepper
- 1/3 cup flour
- 3 tablespoons canola oil
- 1 medium onion, peeled and chopped
- 4 garlic cloves, smashed
- 1 teaspoon dried oregano
- 1 teaspoon ground sage
- 1 teaspoon dried thyme
- 2 cups red wine blend
- 2 cups beef stock
- 5 bay leaves
- 1/2 lb baby carrots
- 1 apple, quartered, and chopped
- Heat a frying pan over medium high heat. Season roast with salt and pepper; coat with as much flour as will stick to roast. Add oil to pan and sear roast, browning on all sides. Remove from pan and place in slow cooker.
- Add remaining flour, onion, garlic, and dried herbs to pan and sauté over medium heat for approximately 3 minutes, stirring often. Add wine and simmer an additional 2 minutes scraping browned bits up from bottom. Transfer to slow cooker. Add stock and bay leaves, cover and cook on low for 5 hours.
- Skim excess fat from surface and add carrots and apple to slow cooker. Cover and cook an additional 2-3 hours on low until pot roast is fork tender and vegetables are soft.
Hand Mashed Red and Gold Potatoes
Prep time 10 Minutes
- Cook time approximately 40 Minutes
- 6 lbs potatoes (mix of red and gold)
- 2 sticks (1/2 lb) of butter
- 2 cups of milk
- Salt and pepper to taste
- Optional: 2-3 scallions/ 2 Tbsp chives and/or 2 Tbsp fresh chopped garlic
- Clean potatoes and place into stock pot. Cover with cold water to completely submerge potatoes.
- Bring potatoes to a boil and reduce to a gentle simmer. Simmer potatoes until they can be pierced easily with a fork and are tender.
- Drain potatoes into a colander, and place back into stock pot.
- Gently heat milk and butter until melted. Add the liquid mixture into the potatoes, and hand mash with a potato masher to combine until fully incorporated.
- Season with salt and pepper to taste.
* You can add the chopped garlic if choosing to incorporate when you are gently heating your milk/butter mixture. If choosing to add scallions or chives do so when you are adding your salt and pepper at the end.