MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Slow Cooker Pot Roast
Categories: Beef, Vegetables, Herbs, Wine
Yield: 6 servings

MMMMM-------------------------POT ROAST------------------------------
4 lb Beef chuck roast, cut into 3
- chunks
Salt & black pepper
2 tb Vegetable oil
7 oz Frozen pearl onions
+=OR=+
1 Yellow or red onion; peeled,
- in wedges)
6 cl Garlic; smashed, peeled
1 1/2 c Dry red wine
1 tb Red wine vinegar
5 Fresh woody herb sprigs;
- such as thyme, sage or
- rosemary
+=OR=+
1 ts Dried thyme, sage or
- rosemary
1 1/2 lb Peeled root vegetables; in
- 2" chunks
2 tb Unsalted butter; room temp
2 tb Flour (opt)

MMMMM--------------------PICKLED ONIONS (OPT-------------------------
1 c Red wine vinegar
2 tb Granulated sugar
7 oz Frozen pearl onions
+=OR=+
1 Yellow or red onion; peeled,
- in wedges)
Salt

Season the beef generously all over with about 1 heaping
tablespoon salt. Heat the oil in a large skillet over
medium-high. Add one chunk of the beef and sear on one
side, undisturbed, until deeply browned, 5 minutes.
Using tongs, remove the first chunk and place it in a 6-
to 8-quart slow cooker. Repeat with the second and third
pieces, searing one side and then placing the beef in
the slow cooker. (You can certainly brown more than one
side of each chunk, but one side is enough to build
flavor without spending too much time on this step.)

Add the pearl onions and garlic to the skillet. Season
lightly with salt and generously with pepper and cook,
stirring, until just softened, 3 minutes. Pour in the
red wine, vinegar and 1/2 cup water. Scrape up the
browned bits with a wooden spoon or spatula and let the
mixture come to a bubble. Tip the mixture into the slow
cooker, and add the herbs. Cover and cook on low for 4
hours.

Make the pickled onions, if desired: Bring the vinegar
and the sugar to a boil in a small saucepan over high.
Add the pearl onions and a generous pinch of salt. Cook,
stirring, to dissolve the sugar and warm the onions
through, about 1 minute, then remove from heat. Set
aside at room temperature to pickle until ready to
serve, at least 1 hour. (Ideally, make the pickled
onions in the morning, when you prep the dish. You could
even make them up to 5 days ahead and store them in a
sealed container in the refrigerator.)

Uncover the slow cooker, flip the pieces of beef with
tongs, and add the root vegetables, pushing them under
the liquid. Cover and cook on low until the beef and
vegetables are both very tender, an additional 4 to 5
hours. Check to see if the meat is tender by testing it
with a fork; it should be juicy and flavorful, and pull
apart easily. If the meat is not yet tender, cover and
cook another 1 to 2 hours. (The amount of time can
depend upon the leanness or fattiness of your cut, or
how hot your slow cooker runs.) Using tongs and a
slotted spoon, remove the beef and vegetables to a
serving platter. Break the beef into large chunks to
serve. Drizzle some cooking liquid over the top of the
beef and vegetables, and top with drained pickled onions
to serve. Discard the remaining cooking liquid or strain
it, refrigerate it, discard the fat and freeze the
remaining liquid as beef stock.

If you'd prefer a thicker gravy, strain the cooking
liquid into a medium pot and bring it to a boil over
medium-high heat. Meanwhile, combine the butter and
flour in a small bowl and knead it together with your
fingers until it is uniform, almost like a dough. Once
the liquid is boiling, drop the butter-flour mixture
into the pot, whisking well to combine. Let it bubble
until it is lightly thickened, about 5 minutes, then
drizzle some gravy over the pot roast and vegetables,
and top with the drained, pickled onions. Serve extra
gravy on the side.

By: Sarah DiGregorio

Yield: 6 servings

RECIPE FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Archives

MMMMM

... "Any fool can know. The point is to understand." -- Albert Einstein
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)