Tuesday, October 21, 2008

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.


mamalizza said...

what does sear mean? just put it in the pot and burn it? no olive oil, butter, nothing?

katie said...

yes. just cook in a hot pan about 5 minutes on each side, or until well-browned.

mamalizza said...

thanks. ill let you know how it goes!!

Vivian said...

Would this work on medium or medium low for 5 hours?

katie said...

Vivian~I'm sure that would work just fine.

Anonymous said...

The liquid mentions 2 x 1/2 cups but photos see to show 2 x 1 cup.
Thanks for posting

Anonymous said...

I have always coated the meat with flour, salt and pepper before browning it in a pan. Then pour the flour drippings in the slow cooker. YUM!

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