Pot roast is my father’s favorite dish, for the leftovers. He has a great fondness for cold pot roast sandwiches. Now I could blithely tell you that my father is a Jew, and therefore this is a Jewish dish. But it does in fact appear in a number of Jewish cookbooks, and is usually considered an alternate Shabbat dinner option- for those who could afford to move up from chicken to eating cows.
But the real reason I chose to make this dish was for my friends Sandra and Rona. When I was visiting each of them in Wisconsin a few weeks ago I noticed that they both had shiny new crock pots (or slow cookers in the new marketing parlance) bubbling away on their counters. Crock pots seem to have made a comeback in the last few years. Spurred by the move towards comfort food, the recession pressure to shop further down the food chain and the fresh crop of good looking cookers in sexy colors and styles (including this monster).
Now, I cannot think of a more welcoming site when it has been hovering near zero Fahrenheit for the last fortnight, but like anything this dish benefits from some careful selection of meat and flavor components. First the meat, you want to pick out a large piece of chuck roast. Preferably a chuck-eye roast rather than a seven bone or top blade roast. Different markets will call these different names, so what you want to look for is a large well marbled piece of chuck with no bones and that is at least 2 inches thick. Also make sure it will fit in your cooker.
But my father is right about one thing, it is a great meal for leftovers. I just packed them into the fridge- tomorrow we’ll try those sandwiches.
Recipe after the break