Sensible and practical—the quintessential qualities of a colonial American dish. Pot roasts hold up extraordinarily well to a long cooking period—perfect for preparing during long days of hard work.
Suggested Beverage: A good hearty beer, a hard cider from one of New England’s microbreweries, or a hearty red wine such as a full-bodied Merlot.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Combine the all-purpose flour and salt in a large resealable plastic bag. Add the meat and shake until evenly coated.
Step 2
Place a large sauté pan over medium-high heat and add the oil. Add the meat and cook, turning, for about 15 minutes, until browned on all sides. Transfer the meat to the slow cooker.
Step 3
In a small bowl, combine the water and quick-mixing flour and stir to form a slurry.
Step 4
Arrange the potatoes, carrots, and onions on top of the meat and pour in the slurry and the vinegar. Cover and cook on low for about 8 hours, until the meat is very tender.
Step 5
Evenly divide the meat and vegetables among dinner plates and spoon on the thickened juices. Serve at once.
