Entrees

Slow Cooker Pot Roast

This recipe was originally from Food Network. I tried several other slow cooker pot roast recipes, but I liked this one the most because of the red wine gravy. Alexi suggested adding the assorted mushrooms, which the family enjoys.

Ingredients:

One 4-pound                        beef chuck roast

Salt and freshly ground black pepper

1/3 cup                                     flour, plus more for coating

3 tablespoons                     olive oil

1 can                                          shitake mushrooms, sliced

1 can                                          button mushrooms, sliced

4 medium                               carrots, cut into 2-inch pieces

3 stalks                                                      celery, cut into 2-inch pieces

1 medium                               onion, cut into wedges

3 cloves                                                     garlic, mashed

3 tablespoons                     tomato paste

1 cup                                          red wine

3 cups                                       low-sodium beef broth

3                                                   bay leaves

2 sprigs                                                      fresh thyme

parsley, chopped, to garnish

salt and ground black pepper.

Directions:

  1. Sprinkle the roast all over with 2 ½ teaspoons salt and 1 ½ teaspoons pepper. Coat in flour and shake off any excess.
  2. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the roast to the skillet and cook until golden brown on all sides, about 8 minutes, turning as needed.
  3. Transfer the roast to the insert of a slow cooker, along with the sliced mushrooms, carrots, celery, onions and garlic.
  4. Add the remaining 1tablespoon oil to the skillet over medium heat. Add the tomato paste and stir until the oil begins to turn brick-red for about 1 minute.
  5. Add the flour and wine and whisk until thick (it’s OK if there are some lumps).
  6. Add the beef broth, bay leaves, thyme, ½ teaspoon salt and a few grinds of pepper and bring to a simmer, whisking, until the gravy is smooth and thickens slightly, about 4 minutes.
  7. Pour the gravy into the slow cooker. Cover and cook on low for at least 8 hours. The roast and vegetables should be tender.
  8. Remove the roast and let it rest for a few minutes. Discard the thyme stems and strain the vegetables, reserving the gravy. Toss the vegetables with half the parsley and season with salt and pepper.
  9. Stir the remaining parsley into the gravy and season with salt and pepper.
  10. Slice the roast against the grain. Serve the meat and vegetables on a platter, moistening them with some of the gravy; serve the remaining gravy on the side.

Serves: 8 servings.

 

Sally

 

 

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