MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Slow Cooker Pot Roast
Categories: Beef, Vegetables, Herbs, Wine
Yield: 6 servings
MMMMM-------------------------POT ROAST------------------------------
4 lb Beef chuck roast; cut into 3
- chunks
Salt & black pepper
2 tb Vegetable oil
7 oz Frozen pearl onions -OR-
1 Yellow or red onion; peeled,
- in wedges)
6 cl Garlic; smashed, peeled
1 1/2 c Dry red wine
1 tb Red wine vinegar
5 Fresh woody herb sprigs;
- such as thyme, sage or
- rosemary -OR-
1 ts Dried thyme, sage or
- rosemary
1 1/2 lb Peeled root vegetables; in
- 2" chunks
2 tb Unsalted butter; room temperature
2 tb Flour (optional)
MMMMM--------------------PICKLED ONIONS (OPT-------------------------
1 c Red wine vinegar
2 tb Granulated sugar
7 oz Frozen pearl onions -OR-
1 Yellow or red onion; peeled,
- in wedges)
Salt
Season the beef generously all over with about 1 heaping tb salt.
Heat the oil in a large skillet over medium-high. Add one chunk of
the beef and sear on one side, undisturbed, until deeply browned, 5
minutes. Using tongs, remove the first chunk and place it in a 6-
to 8 qt slow cooker. Repeat with the second and third pieces,
searing one side and then placing the beef in the slow cooker. (You
can certainly brown more than one side of each chunk, but one side
is enough to build flavor without spending too much time on this
step.)
Add the pearl onions and garlic to the skillet. Season lightly with
salt and generously with pepper and cook, stirring, until just
softened, 3 minutes. Pour in the red wine, vinegar and 1/2 cup
water. Scrape up the browned bits with a wooden spoon or spatula
and let the mixture come to a bubble. Tip the mixture into the slow
cooker, and add the herbs. Cover and cook on low for 4 hours.
Make the pickled onions, if desired: Bring the vinegar and the
sugar to a boil in a small saucepan over high. Add the pearl
onions and a generous pinch of salt. Cook, stirring, to dissolve
the sugar and warm the onions through, about 1 minute, then remove
from heat. Set aside at room temperature to pickle until ready to
serve, at least 1 hour. (Ideally, make the pickled onions in the
morning, when you prep the dish. You could even make them up to 5
days ahead and store them in a sealed container in the
refrigerator.)
Uncover the slow cooker, flip the pieces of beef with tongs, and
add the root vegetables, pushing them under the liquid. Cover and
cook on low until the beef and vegetables are both very tender, an
additional 4 to 5 hours. Check to see if the meat is tender by
testing it with a fork; it should be juicy and flavorful, and pull
apart easily. If the meat is not yet tender, cover and cook another
1 to 2 hours. (The amount of time can depend upon the leanness or
fattiness of your cut, or how hot your slow cooker runs.) Using
tongs and a slotted spoon, remove the beef and vegetables to a
serving platter. Break the beef into large chunks to serve. Drizzle
some cooking liquid over the top of the beef and vegetables, and
top with drained pickled onions to serve. Discard the remaining
cooking liquid or strain it, refrigerate it, discard the fat and
freeze the remaining liquid as beef stock.
If you'd prefer a thicker gravy, strain the cooking liquid into a
medium pot and bring it to a boil over medium-high heat. Meanwhile,
combine the butter and flour in a small bowl and knead it together
with your fingers until it is uniform, almost like a dough. Once
the liquid is boiling, drop the butter-flour mixture into the pot,
whisking well to combine. Let it bubble until it is lightly
thickened, about 5 minutes, then drizzle some gravy over the pot
roast and vegetables, and top with the drained, pickled onions.
Serve extra gravy on the side.
Recipe by Sarah DiGregorio
RECIPE FROM:
https://cooking.nytimes.com
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