Tasting Notes

Dinner for four.

Delicious pot roast, slow cooked for 10 hours, with spices and a bottle of red wine, adds up to a hearty, yummylicious, stew with a gravy -to die for – plus sweet roasted vegetables and an earthy tasting potato mash.

What You Need

6 pounds of pot roast.

1 bottle of red wine.

2 cups beef broth.

5 medium-sized carrots

2 jalapeño peppers.

Six small Bell peppers.

10 medium-sized potatoes.

1 medium-sized acorn squash.

5 tablespoons olive oil.

2 sprigs each – rosemary and thyme.

4 tablespoons butter.

1 cup milk.

Salt and pepper.


1 large pot.

1 slow cooker.

1 medium-sized bowl.

Parchment paper.

1 pastry brush.

1 small bowl.


Cut your pot roast into two chunks. Season generously with salt on all sides. In a pre-heated pot, medium high heat, add one chunk and cook for five minutes to brown. Once done take out, set aside and repeat the same process for the other chunk. There is no need to brown the meat on all sides. You only need one side to develop great flavour for the meat

Now place the two chunks of meat in the slow cooker. Adding two cups of beef broth, your red wine, the herbs, turning the slow cooker to low

Let everything cook for 10 hours until the meat basically falls apart. Then pour the gravy into a pot and reduce by half till the gravy has a nice thick consistency. Then put the gravy back into the slow cooker. Cover and set aside

Cut your squash in half. With a teaspoon scoop out all the seeds, then cut the squash into chunks

Cover your baking sheet with parchment paper, taking the paper into your hands and scrunching it into a ball. This allows you put the parchment paper on the baking sheet much easier.

Put all your veggies on the paper and using your pastry brush, brush all of them on all sides with the olive oil. Turn your oven to 400 degrees Fahrenheit and roast for 40 minutes.

Take your four tablespoons of butter and one cup of milk, heating it up in the microwave or on a stove top in a small pot if you don’t have a microwave.

Slice your potatoes into chunks, boiling them for 20 minutes. Once done, using a potato masher, mash adding your butter-milk mixture. Cover and set aside.

You are now ready to plate.