![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHrXCluVw0RIKO1fZPKhJHmXR3OKX5MEqrMkGQzq9ypT0T7vrCdD5k-bjkNm7uoRqZxVLx-yr70Sr5bhbGkHq6tHcKD1BpIym-zUeMHTprdI11pW9zu43_M73Qf73TqjeENwX0yhsYsPY/s400/P1070368.JPG)
This time of year, when sports are keeping us very busy & it's getting cold outside, I start busting out the slow-cooker.
This recipe comes from
Fine Cooking magazine. It's very easy to make. The best part is that you do a few things early in the day & 8 hours later, you have dinner.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhemeVVEYVbJJl2L4zedWef_Puwu2UViRBEycIXtD2rIDPNkiMXWnXJXzfjFW5gDguKr2io6E8cd-M9gYjZkrY9BX43bj8oriDBt_2CJJ8kDQ6YMqeOtO7Das1ahe2x9ZDQOEEgZNwKM2c/s400/P1070162.JPG)
Start off by putting 2 peeled carrots, that have been cut in half, in a
crock pot.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih4aVIfQn4rLtfoV7ngki1ecBo7IrFolceO0XxbUbGqTRAHI_jQI-ZqcgBsziNVo6p0yAUQIxZ9OIu4QtogFPQRAgkzaylZspsKIMDINEB-oCABUtGhTcnvKODtYpw3CeRupe-1Pjmm4o/s400/P1070169.JPG)
Add a quartered onion.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj961k6tGoE4NGEbUwmbmEIMplz_6Qr19zFH35g56_sn_bwh7M1d0Fzo64y2E-_VdSGfgMQbnnMdNbqLX0QI2WmMvSbTRzEIrFWJSkCl9xE5orDjz1DLww1grO26uIJQvsu5_kYmCHuxz4/s400/P1070174.JPG)
Smash 3 cloves of garlic, and add them in,
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr6_M1YJzPBiPq5JzNba_54qMW6WJJQNHwGYqfjvOt5tN8wB2ujvP9qdU-yUoQcKPIIWnc7FoOLHcZ7jIZ1-mBQ2bSiBQF8VXBTa2l7pchZiAjy-MEHAygsahyV1zFy95UBYJ0ANS8iGA/s400/P1070179.JPG)
along with a few sprigs of fresh thyme,
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGqt0cr1Dx07iUHCJ2tk9tAYp5gUbAH9607jE-S-SawtfaPQA_vmhnfdGTp-rl7PRxGD0n_F51TrHd4r8Hvp5x26fj-n5B0YxczKelfOwrc9g6UIKX1CdE6IywUq6KGownVoF0_7V6HEI/s400/P1070182.JPG)
3 whole cloves, and a bay leaf.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFF0skirNB_-jPQMMH4Wbd23KQN3XMrUoEEb3g9pdyKUoiiZBwhnOsGO7Y0yeyxYv9G4SEoOrDp4ZI2nj5OD-s4N7orQ9SAf4TxM1wS6syx22jlcAWiiDHn1Q30uxK95JrjLve1da2BRw/s400/P1070190.JPG)
Measure out a 1/2 cup chicken stock.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9khjJc4bW8OAjSiK68Ajn7NKReg2iIYOELbX-ZLVvrTSbvqemrrLG6KQH1rUi6daC2X7lCzIeNfBYotmF5YPQx_h2ObTmblj2w1eJEEMGEPTaH4UPlSmDQbxCXQUW2dN99FPH3YMusa0/s400/P1070194.JPG)
Add a 1/2 cup of white wine,
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOxXp0hdwujktD5UM1zGaOBBi0cjviAR-BEk7FALkpLUB4Wwom3BvG16fzwd5kmKRkCoMLZoYhU2NmmVMUVyHDcl5ve5eDBwPAuyacbknGIpEgZ5jzjGzWIlpFmweQCwqm5VLmiy_ohzw/s400/P1070196.JPG)
2 tablespoons of tomato paste,
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVZlR8Db0YSJUrQbUDa4hRJo_IQLxWgPfdFZ_HeG-v6XO0FLVpDmwQT4DJLE-YDB1om44pPZpSDv5etfagEIkpdNjZSzSqB9Gaq0O6mDoWjc1Q8Xz9U1fgkdD6SA_EWm8OOqdCevjO1Do/s400/P1070202.JPG)
and stir to combine. Set aside.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFa5VEuI1oim6k9bMP4zxPeivXF7mfLxuuU8SHCitehQpzigECrTyaV9pmpeTiRs5elY793vcKhVAkgfwIssgrC7QCNnbbvA0Vyt48eNRMXlG7HNidID5dfp4EUVomBOtxETHM90N7fVQ/s400/P1070209.JPG)
Next, you need a 2 1/2- 3lb. boneless, beef chuck roast. Pat the roast dry with paper towels,
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlJLivxoV3lJYDpggvVpre2SABz2ADRF20wiWd6Nw1YhzLO-Bm-5eKs0xT0B8gOVg7MO7vh4pHmhf59Z8mv_6SSnMqxEnXzinGLc7P9jT7Ba5WgraYB0GorxYQxcYXJiN3KMz_vwFiPR0/s400/P1070216.JPG)
and season well with salt & pepper.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiujG2SKzdspvet_LYCOHyG9vlvdI1xfiEx7cHeKjQU1_PxY-MObllEdmXj6TrZalT-S_Wx-jl4tFs3uwns_q8-NCKICSbHJ2uqr2_I2dYOviHUD4iWewArcVNt1cTDNn3CQLgFOjgYqAQ/s400/P1070225.JPG)
Heat a large, heavy skillet, or pot over medium-high heat. Add the roast & sear for 5 minutes.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeZTHTSKTAwW2q_GQeHfbTczU9FAlbia5QZnaHMbbN5it2M_H9om5WbiDuHxLBUXmwUmnhHR7v1w8hyphenhyphenZm0k6qkqz8q0LsWqg3MmB60Cop2vCcB0JfSckWvm8jRSQbpkVmx9AAdRYJ5DMI/s400/P1070234.JPG)
Flip, and do the same on the other side.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9cpaqB9bzBlb-R8VbBAI5BD87DFZpBf1Nk6DBvdhYScggLmi557vtl1DleELQWcrm-QkEEPDtf1O5uNj_JvVC_guF3I4YwCjqX9c5tnKXMSzqZ8NVzM-FlhSH6wD8m3725CUYpiC5_7Y/s400/P1070245.JPG)
Remove from pot & lay on top of the veggies in the
crock pot.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzLEOjU3FBxYHE45q1bDuWCUhbrSJ24I6r1PGBRk4Ju1wpCnjhtF3z0xaGBhQXGrc-96wKuupADyWJ1zROTH4KrbDMTlhXt8fdTSCKlNkSLzxFc9CeRfUZtLomg-Pmwixb6BmYfGiRZb0/s400/P1070240.JPG)
Pour the chicken stock mixture into the pot, raise the heat, and bring it to a simmer. Scrape up any browned bits on the bottom.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7QEjuRnfQeQyXPdqgX3xkQc7zbralKMT9acuzdaFGJQ7ZBDZ_9O80u3xvtegdK3SOF0ZgCHY6OgyzRAxJlFQyPWCRIZ8tQn-Qwh3TvSdEa7vzndPdzhdrk8apd7CbuZgbHS8auEB48DY/s400/P1070251.JPG)
Then pour it over the roast.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvk7tQncU1ZCNSF5r0Q8DMX1GFCxkX9nomI7SFdBnnGXJaiKf9aZkac10iscz4OVscLamYG-BZlcmA8EK7AN_S5SzGqidZ0DSBDdI10isPGX0kI21lhi-pH3mP5RwdMZw5nJKAwZtQR8I/s400/P1070253.JPG)
Cover the slow-cooker, set it to low & cook for 8 hours.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaJvX1oFFgGDkde3-pzBgKuMweigXxjJ9jWzQf9CRz8H1YGrNcp8FSFhkTrGHauwsdkjEVFFefhCeh7Q4M2oubX77Q4EeGS44sVIs6RerA0y2kYj0_hjaHrRddtf0yx0n4rsk6XUHrz2M/s400/P1070332.JPG)
At the end of the 8 hours, remove the roast,
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlUBDgOxNkC2GkHyfVGiPxQQbkFlygkpSRl3AJlnW5YpxQ3dxJcpnRFkOyuhNnjOib-eRLSyCAwi1fzyZhd9b8TQwWZzGGTOkVsd-Hm0asWi_qvW7-eh3QCu-QjvdsdAI2aogEYZoSrAg/s400/P1070334.JPG)
place on a cutting board,
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYcsRH08br2mbZhPqHvhnusGw9lwx4p5k-7KOYCLJTE_RPA4Uj3EUbGD6QIRygbj4op3Yd-LQagM2gJL2rEewsV-QNl8DQBcqGnMoxeacWfM6bz4687lGJk4Dn-Kbge3T7808ZG_WCN0g/s400/P1070339.JPG)
and tent with foil to keep it warm.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8UOYFrC5DFgCiiLlsNhgOMOGIdEJK8g4SdFiDRIKMYE0uMbvK92NEBqp7O6tvJTE-SYMgAMu7dHsyV1bdAjizl0EvkWYQ0Oz6kurKci1SUjvflexMO9EnddJ4iY1KHGcPDfSbzCdj0NA/s400/P1070341.JPG)
Strain what is left in the pot. Discard the herbs & vegetables. Save the liquid & skim away any fat.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit-VusgzhVgaakljWOihoDH5GMVdAs1U8DgsSbVjOWClMBLwoCDqJ5Gqt6ihlzHRY_TwDExQI1gJfvbZiwVvrnZMrDqx7fNfKTeluglBOYDz-mrOXFyukVUws5DArLk1VNj6X5ez9NoWw/s400/P1070347.JPG)
Place the liquid in a saucepan,
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_D7SGzKUzEGQoUeY-k_4yz3PxSG8A_ppwSWuJmhyphenhyphengYSvI5NU-GW-XGzvGnMnzEfOU7eDw7oN48DFJ8SiRs4tsSa9Oxz0hCAtdlS2NS8Xj7A60QIW2UyxKUZ_5IaQgqfVMDgUZ1bP5zZk/s400/P1070349.JPG)
and mix in 1/2 teaspoon of whole grain mustard & 1/2 teaspoon of horseradish.
Bring to a boil.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgFTN0mC7RK5WmgHZGEnPuBJ2IzK8f1O9jwiXf2tpdNBebAixnA371nt6ezMZ8ZZTE5SAaENWDjhQirhWwNkfoXcvNDA7cEKC_xQKem6k1z9VbTha1ky8fOdvp5GcN4_bX6loAqq2pDDk/s400/P1070352.JPG)
Measure 2 tablespoons of sour cream & 1 tablespoon of flour into a small bowl.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFjl4B3_OWYi9R1ce91So2bAdn8siHN-5F7yW56Ez4CV6z5sErdYKp4qGcbN6Lp8n2WaCysaWs1OIGb2W5VFYirw-rwkyTVds5XNPNrypxwUQaR4Lo2Y4LnYnsYXQvFfbggwfaQ2geijU/s400/P1070359.JPG)
Mix it up.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRP6vbA89w3IPDaWOtbTaZgxBqFMSxmmofdZxgk8yCKMhD-yUQ0a1r-B4VTbycBN4aTeg3roIZru5kdWkIBMbNJYr_D0QtNok9c09sHd0SeygV3u3kC4XAPiUl8lnIXsn3QuvRsCrtc04/s400/P1070362.JPG)
Add a few tablespoons of the sauce to the mixture & stir it to make a thinner consistency. This will help prevent any flour lumps in the gravy.
Once the sauce is simmering, pour the mixture into it, while whisking & cook for about 5 minutes.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHrXCluVw0RIKO1fZPKhJHmXR3OKX5MEqrMkGQzq9ypT0T7vrCdD5k-bjkNm7uoRqZxVLx-yr70Sr5bhbGkHq6tHcKD1BpIym-zUeMHTprdI11pW9zu43_M73Qf73TqjeENwX0yhsYsPY/s400/P1070368.JPG)
Slice the meat thinly, and serve with the gravy.
Roasted winter vegetables, mashed potatoes, or egg noodles would go well with this dish.