COUNTRY-STYLE POT ROAST WITH GRAVYFrom choclytcandy 7 years ago
- Our favorite cut for pot roast is a chuck-eye roast. Many markets sell this roast with elastic netting, which should be removed. Re-tie the roast using heavy-duty butcher’s twine. Leftover pot roast can make a great second meal if you shred the meat and toss it with the leftover gravy and some egg noodles. This recipe take 9 to 10 hours on a slow cooker's low setting, or 6 to 7 hours on its high setting. shopping list
- TIME: 9 to 10 hours on low or 6 to 7 hours on high shopping list
- INGREDIENTS shopping list
- 1 boneless beef chuck-eye roast (5 to 6 pounds), tied shopping list
- salt and ground black pepper shopping list
- 4 teaspoons vegetable oil shopping list
- 4 medium onions , chopped medium shopping list
- 1 large celery rib , chopped medium shopping list
- 4 medium carrots , peeled and cut into 1-inch chunks shopping list
- 6 medium garlic cloves , minced or pressed through a garlic press shopping list
- 1 cup dry red wine shopping list
- 1 (28-ounce) can crushed tomatoes shopping list
- 2 cups low-sodium chicken broth shopping list
- 1 3/4 cups low-sodium beef broth shopping list
- 1/2 teaspoon red pepper flakes shopping list
- 1 teaspoon dried oregano shopping list
- 3 bay leaves shopping list
- 1 teaspoon dried thyme shopping list
- 2 tablespoons chopped fresh parsley leaves shopping list
How to make it
- 1. Dry the roast thoroughly with paper towels, then season generously with salt and pepper. Heat 2 teaspoons of the oil in a 12-inch skillet over medium-high heat until just smoking. Brown the roast thoroughly on all sides, reducing the heat if the fat begins to smoke heavily, 8 to 10 minutes. Transfer it to a slow cooker.
- 2. Return the skillet to medium heat and heat the remaining 2 teaspoons oil until shimmering. Add the onions, celery, and carrots; cook, stirring occasionally, until the vegetables are lightly browned, 4 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Add the wine, scraping the browned bits off the skillet bottom, and cook until almost dry, 8 to 10 minutes. Add the tomatoes, broths, red pepper flakes, bay leaves, and thyme; bring to a boil. Pour into the slow cooker.
- 3. Cover and cook, on either low or high, until the meat is tender, 9 to 10 hours on low, or 6 to 7 hours on high. Transfer the beef to a carving board and tent loosely with foil to keep warm. Allow the cooking liquid to settle for about 5 minutes, then use a wide spoon to skim the fat off the surface. Discard the bay leaves. Puree the liquid and vegetables, in batches, in a blender or a food processor fitted with the steel blade until smooth. (Alternatively, use an immersion blender and puree in the slow-cooker insert until smooth.) Stir in the parsley and season to taste with salt and pepper. Slice the roast into 1/2-inch-thick slices, arrange on a warmed serving platter, and pour 1/2 cup of the sauce over the meat. Serve, passing the remaining sauce separately.
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