Oh King of Pentacles, you darling man! You love your comforts and food, don’t you? I love this card in the right positions. He stands for creature comforts, protecting loved ones, and firm firm boundaries.
In this rendition, a piglet snoozes safely at his feet while apple cores prove the King has been indulging in something tasty. I thought about this man while trying to decide what he might like for his recipe. And then it hit me. Why a roast, of course! A slow-cooked, vegetable heavy, gravy rich pot roast was the only thing for my King. (Yes, I tend to treat my partners that way…they’ve all gained weight when I cooked for them. HA!)
So here’s a delightful recipe for the King of Pentacles. Now this isn’t a bachelor’s roast (I’ll do one of those for one of the pages some day — tres easy, baby!) This one requires a bit more work so stick with me.
- King of Pentacles Pot Roast
- 4-6 lb Rump Roast (I like one with good marbling)
- 2 TBS olive oil
- 4 cloves garlic, smashed (Leave a comment if you don’t know how)
- 6-8 Red Potatoes (I grew up calling these new potatoes)
- 2 md onions, quartered (That’s how I love them but you can chop them up)
- 1 sm bag baby carrots (wash them again anyway. I don’t care what they say)
- 2 cns Cream of Celery soup (yep, celery. You can do mushroom for both or one if you like)
- 1/2 cup apple juice
- Garlic Powder (this is optional unless you are cooking for me)
So! I want you to get out your cast iron skillet. If you don’t have one, this is me looking askance at you. Yes, askance. As in how on earth do you make it without at least one cast iron skillet?
In that skillet (or your substitute tsk tsk) heat up that olive oil. Throw in the garlic cloves. Once they’ve sizzled a bit and started stinking the place up good, put the roast in. All you are doing is browning the roast so make sure you watch it carefully and turn it so all the sides get some color.
Now in your crockpot (please for the love of all that’s holy have checked that your roast and the fixings will FIT–personal experience weeping here) put the potatoes first. Then empty the contents of the skillet over that. Scrape up the brown stuff too because that’s a lot of flavor, honey.
Now put in everything else in order up to the soup. When you get to the soup, stop and say “Thank you Christie C for telling Arwen about this trick.” Once you have done that, just dump (that’s correct, I said dump as in turn upside down and let it go SPLOT! on the beef)the soup on the roast. Now salt and pepper and garlic powder the beast.
Put the lid on. Then turn the crock pot on. For an all-day roast, you want it on low for about 6-8 hours. For a faster (I’ll stop while you giggle at me talking about fast and a crockpot) cook time, turn it on high for about 4-5 hours.
I say that the best side with this is peas and cooked rice. This makes a mess of gravy so you want the rice for that once the potatoes are gone. I often leave the potatoes out so I don’t waste the gravy. HA!
I hope you’ve enjoyed this recipe. If you did, let me know!