One would never imagine that something so good was so simple. But this crock pot recipe is just that.
One thing I did not intend to do for this Easter holiday is be slaving in the kitchen from sun up to dinner time. So I am going to use the crock pot to make my roast so I can actually enjoy the day with everyone else.
The best cuts of meat for a crock pot are the ones which are toughest when cooked with dry methods. So select a chuck or round roast if you are planning to cook it in the crock pot. If you cook it slow, all of the collagen from the roast melts and turns into gelatin, which makes for a tender, yummy end result.
- Be sure to let the roast rest for at least ten minutes before carving to allow the natural juices to settle.
- Use a knife that has been sharpened before you begin carving.
- Carve the roast across the grain at a consistent angle for each slice. This will result in a more tender cut.
1 3-4lb chuck roast, boneless
Salt and pepper, to taste
2 tbsp extra virgin olive oil
1 large onion, sliced
1 c baby carrots
3 celery ribs
3 garlic cloves, chopped
1 bay leaf
1/4 c flour
1/2 c red wine, beer or bourbon
1 1/2 c beef broth
Heat the olive oil in a skillet until hot. Rub salt, pepper and garlic powder into the roast. Brown the meat on all sides.
Season the vegetables and place them in the bottom of the crock pot.
Put the meat on top of the vegetables.
With the oil from the browning, place the flour in the pan and whisk until incorporated and slightly browned, stirring constantly. Be sure to get all of the bits from the bottom of the pan. Add the liquids to the pan, whisk and reduce.
Pour the liquid over the roast, into the crock pot. Top with thyme sprigs and bay leaf. Cover and cook until tender, 8 hours, in a slow cooker (or in a 350 degree oven for 2.5-3 hours).
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