Pot Roast

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.

Start off by putting 2 peeled carrots, that have been cut in half, in a crock pot.

Add a quartered onion.

Smash 3 cloves of garlic, and add them in,

along with a few sprigs of fresh thyme,

3 whole cloves, and a bay leaf.

Measure out a 1/2 cup chicken stock.

Add a 1/2 cup of white wine,

2 tablespoons of tomato paste,

and stir to combine. Set aside.

Next, you need a 2 1/2- 3lb. boneless, beef chuck roast. Pat the roast dry with paper towels,

and season well with salt & pepper.

Heat a large, heavy skillet, or pot over medium-high heat. Add the roast & sear for 5 minutes.

Flip, and do the same on the other side.

Remove from pot & lay on top of the veggies in the crock pot.

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.

Then pour it over the roast.

Cover the slow-cooker, set it to low & cook for 8 hours.

At the end of the 8 hours, remove the roast,

place on a cutting board,

and tent with foil to keep it warm.

Strain what is left in the pot. Discard the herbs & vegetables. Save the liquid & skim away any fat.

Place the liquid in a saucepan,

and mix in 1/2 teaspoon of whole grain mustard & 1/2 teaspoon of horseradish.
Bring to a boil.

Measure 2 tablespoons of sour cream & 1 tablespoon of flour into a small bowl.

Mix it up.

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.

Slice the meat thinly, and serve with the gravy.
Roasted winter vegetables, mashed potatoes, or egg noodles would go well with this dish.