|ready for serving|
We tried a slow cooker roast recipe from America's Test Kitchen Slow Cooker Revolution. We had a roast that we knew we wanted to do, but had some stuff to do during the day. Here's where the slow cooker comes in handy vs. the oven because we know we can do the prep for a great meal, but leave it after and run our shopping errands.
We tried the Italian Style Pot Roast. Let me tell you, your house will smell fantastic.
|Plated with polenta and chickpea salad|
- 8 ounces chopped bacon
- 2 onions chopped
- 4 carrots, peeled and cut into 1 inch chunks
- 6 garlic cloves, minced
- 2 tbs minced fresh oregano or 2 tsp dried
- 2 tbs tomato paste
- 1/2 ounce dried porcini mushroom (we tried 4 regular regular mushrooms chopped)
- 1/2 tsp red pepper flakes
- 1/2 cup dry red wine
- 1 (28 ounce) can crushed tomatoes
- 1 cup low sodium chicken broth (Campbells is gluten free)
- 2 bay leaves
- 2 x 3 pound beef chuck roast tied seasoned with salt and pepper (America's Test Kitchen says 2 vs. one big one helps with getting a fork-tender meat)
- 1/4 cip minced fresh parsley
|Left over sauce for serving|
- Cook bacon in 12inch skillet over medium heat until crisp (5-7 minutes); transfer to slow cooker. Pour out all fat except for some to cook vegetables
- Add onions, carrots, garlic, oregano, tomato paste, mushroom, and red pepper flakes to fat in skillet and cook over medium hear until veggies are softened and browned (8 minutes). Stir in wine and scrape up and browned bits, transfer to slow cooker
- Stir tomatoes, broth and bay leaves into slow cooker. Nestle season beef into slow cooker. Cover and cook until beef is tender (9-11 hours on low / 5 to 7 hours on high).
- Transfer roasts to cutting board, tent loosely with aluminum foil, and let rest for 20 minutes. Let braising liquid settle for 5 minutes, then remove fat from surface using large spoon. Discard bay leaves. Stir in parsley and season with salt and pepper to taste.
- Remove twine from roast, and slice into 1/2 inch think slices, and arrange on planner. Spoon 1 cup of sauce over meat and serve with remaining sauce in dish.
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