- 3 lbs pot roast
- 5 potatoes
- 4 medium onions, quartered
- 1 pkg “baby carrots” or equivalent
- 4 stalks celery with leaves
- 4 small yellow squash
- 2 bell peppers
- 6 medium portobello mushrooms
- 1/4 c. minced garlic
- Worcestershire sauce, or your favorite steak seasoning
- 1/4 c. Cajun seasoning, e.g., Zatarain’s or Tony Chachare’s
- 1 bottle beer
- 2 cups red wine
Prepare the meat & onions
I use a cast iron griddle that’s two burners long, but a large skillet would work. One one end, I brown the roast (marinated in Worcestershire or what-have-you) on the other, I caramelize the quartered onions. Use medium-high heat. The meat will be browned before the onions are done. You want to actually burn the surface of the quartered onions.
Meanwhile, cut the celery into medium-small chunks and put into a crock pot (250 degrees) along with the carrots, potatoes, garlic, beer and wine. I like to cut the yellow squash into finger-length and -diameter sections, and the bell peppers into pieces the size of my thumbnail. I will save them and the portobellos for the last hour.
When the roast is well seared, put it into the crock pot. The onions go in 5 to 15 minutes later, when they are caramelized. This is an important step: Do not chicken-out on browning those onions!
Stir up everything. There should be enough liquid to cover it all. If not, you must have poured some of the beverage into the wrong receptacle!
Go find something interesting to do for two hours.
Come back and add the delicate squash, peppers and portobellos. Now is when you add the Cajun spices. You can taste the broth to make sure you don’t add too much or too little. We like Cajun!
The delicate veggies will be done in another half hour.
Serve with garlic toast or whatever you want to soak up the juice.
That sweet taste is the onions… Oh, Good Lord!