Whetstone-Harmon Recipes

Ingredients

Directions:

Rub roast with salt and pepper mixture and let stand for 1 hour at room temperature.

Meanwhile in a medium stockpot, bring all liquid ingredients to a rolling boil and then transfer to a 5+ quart, pre-heated slow (crock pot) cooker.

Add the roast and remaining ingredients. Bring contents to a simmer, turn to low setting and simmer for, at least, 3 hours.

Move roast to a heated platter and cover with aluminum foil. Remove and discard the bay leaves. In increments, purée the vegetables and liquid to make “gravy”. Adjust seasoning.

Slice the roast and then ladle a portion of the “gravy” around the edges of the platter. Serve the remainder of the gravy in a gravy boat.

Variation(s)

Any root vegetable — rutabaga, parsnips, etc. — may be used and all add an ‘earthy’ flavor.

I frequently add a small can of good tomato paste during the last 20 minutes of cooking which makes the “gravy” richer and thicker.

Notes: