So, I have been craving pot roast for the last few days. I mean REALLY, REALLY craving it. But, since I just defrosted the freezers, I knew I didn't have any crock pot worthy cuts of beef on hand. Sorry, but prime rib will never see the inside of a slow cooker at my house. Anyway, the past few days hubs has been feeling terrible so I stopped at our local market for some meds and OJ for him. I know I have mentioned the fabulous meat department at my local market before. I tried to avoid it but I had to go look. There it was, the perfect chuck roast. It literally called out to me, beckoning me to bring it home so it could satisfy my cravings and bring me utter joy and happiness. I HAD to have it. I bought, prepared it and I have to say that it was one of my best roasts EVER! I am sure the decent wine I cooked it in was key. Here is the drill:
Pot Roast in the Slow Cooker
3lb chuck roast - not too fatty and not too lean
kosher salt
2 Tbs vegetable oil
1-2 Cups Cabernet - something drinkable (I used 14 hands)
1-2 tsp thyme
1-2 tsp rosemary
2 bay leaves
3 juniper berries
2 cups beef broth
Place oil in a large frying pan and heat until shimmery
While oil is heating, generously salt the roast on all sides
Once oil is hot place roast in pan and get a nice sear on all sides - even the edges. Be patient and let the meat brown.
Once meat is seared, remove from pan and transfer meat to the slow cooker
Deglaze with the wine scraping up and browned bits.
Add thyme, rosemary and bay leaves
Pour wine from pan over the roast in the slow cooker
Add beef broth to cover
Add juniper berries
Cook on low for 8 hours
Before serving skim fat from liquid and use the liquid for a delicious au jus!
Leftovers make great french dip sandwiches!
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