Comfort food for me is a pot roast and vegetables. I love the textures and the flavors. With this recipe you’ll want to use a full bodied red wine, like Shiraz or Bordeaux to bring out the richest flavor of the gravy in the pot roast. The red wine permeates the meat and adds a robust flavor.
Try varying the vegetables choosing seasonal produce from your local farmer’s market. Consider the cooking time and select vegetables that require the same amount of cooking so they all go in the oven at the same time.
Braised Post Roast with Caramelized Vegetables Recipe Ingredients:
1/3 cup all-purpose flour
1 tsp salt
1/2 tsp freshly ground pepper, to taste
1 boneless beef cross rib, blade, chuck or shoulder pot roast (about 4 pounds)
3 Tbsp Olive Oil
1 cup Red Wine
1 Cup Beef Broth
2 Tbsp tomato paste
1 tsp rosemary (or 1 sprig fresh rosemary)
1 bay leaf
8 cloves garlic, smashed
2 parsnips, cut into 1-inch chunks
2 sweet potatoes, cut into 1-inch chunks
1 celery root, peeled and cut into 1-inch chunks
1 onion, cut into wedges
1 stalk celery, chopped
2 tbsp cold water
Braised Pot Roast with Caramelized Vegetables Recipe Directions:
1. Chop one of the carrots into three pieces and place in slow cooker. Cut the remaining carrots into 1-inch chunks and set aside.
2. In a bowl, combine flour, 1 tsp salt and 1/2 tsp pepper.
3. Pat roast dry with paper towels and coat all over with flour mixture. Reserve remaining flour mixture
4. In a large skillet, heat 2 Tbsp of the oil over medium-high heat. Cook roast, turning with two wooden spoons, for 7-10 minutes or until browned all over. Transfer to slow cooker.
5. Add wine to skillet and bring to a boil, scraping up any brown bits from pan. Stir in broth, tomato paste, rosemary and bay leaf. Pour over roast.
6. Cover and cook on low for 8 to 12 hours or on high for 4-6 hours, until roast is fork tender.
7. During the last hour of cooking, preheat oven to 425 degrees. On prepared baking sheet, combine reserved carrot chunks, garlic, parsnips, sweet potatoes, celery root, onion and celery. Toss with the remaining oil and season to taste with the salt and pepper. Spread onto a single layer. Roast for 40 minutes, turning once, until vegetables are tender.
8. Transfer beef to a cutting board and tent with foil to keep warm Strain braising liquid from stoneware into a saucepan. Discard Solids.
9. In a bowl, whisk together reserved flour mixture and cold water until a smooth paste forms. Whisk into braising liquid and bring to a boil over medium-high head. Reduce heat and simmer, stirring often, for about 10 minutes until liquid is thickened.
Slice beef across the grain into 1/2-inch slices. Arrange on a warmed platter with roasted vegetables alongside. Drizzle beef with some of the gravy nad serve the rest in a warmed gravy boat.
Recipe from Easy Everyday Slow Cooker Recipes, page 143