Subj : Crockpot N.Y. Times - 54
To   : All
From : Dave Drum
Date : Wed Apr 03 2024 05:05 pm

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 temp
     2 tb Flour (opt)

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
 tablespoon 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-quart 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.

 By: Sarah DiGregorio

 Yield: 6 servings

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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