Red-Wine Braised Pot Roast |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 8 |
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In 'The French Slow Cooker' by Michele Scicolone Ingredients:
4 lbs boneless beef chuck roast (rump or bottom round) |
salt |
fresh ground pepper |
2 tablespoons olive oil |
3 large carrots, peeled and chopped |
2 medium onions, chopped |
2 celery ribs, chopped |
2 garlic cloves, chopped |
2 fresh thyme sprigs |
1 bay leaf |
ground cloves, a pinch |
2 cups dry red wine |
2 cups beef broth (homemade or store-bought) |
2 tablespoons cornstarch, blended with 1/4 cup cool water |
Directions:
1. Pat the meat dry with paper towels.
2. Sprinkle it with salt and pepper to taste.
3. In a large skillet, heat the oil over med-high heat.
4. Add the beef and cook until nicely browned on all sides, about 15 minutes.
5. Scatter the carrots, onions, celery, garlic, herbs, and cloves in a large slow cooker.
6. Place the beef on top.
7. Pour the wine into the skillet and cook, scraping the bottom of the pan, until the wine comes to a simmer.
8. Cook for 1 minute.
9. Pour the wine over the beef.
10. Add the broth to the slow cooker and season with salt and pepper to taste.
11. Cover and cook on low for 8-10 hours, or until the beef is tender when pierced with a fork.
12. Remove the beef to a platter and cover to keep warm.
13. Skim off the fat from the pan juices.
14. To thicken the sauce, strain the cooking liquid into a saucepan and discard the solids.
15. Bring the liquid to a simmer.
16. Add the cornstarch mixture and cook, stirring, until smooth and slightly thickened, about 2 minutes.
17. Taste for seasoning.
18. Slice the beef, spoon on the sauce, and serve.
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