MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Slow Cooker Pot Roast
Categories: Beef, Vegetables, Herbs, Wine
Yield: 6 servings

MMMMM-------------------------POT ROAST------------------------------
4 lb Beef chuck roast, cut into 3
- chunks
Salt & black pepper
2 tb Vegetable oil
7 oz Frozen pearl onions
+=OR=+
1 Yellow or red onion; peeled,
- in wedges)
6 cl Garlic; smashed, peeled
1 1/2 c Dry red wine
1 tb Red wine vinegar
5 Fresh woody herb sprigs;
- such as thyme, sage or
- rosemary
+=OR=+
1 ts Dried thyme, sage or
- rosemary
1 1/2 lb Peeled root vegetables; in
- 2" chunks
2 tb Unsalted butter; room temp
2 tb Flour (opt)

MMMMM--------------------PICKLED ONIONS (OPT-------------------------
1 c Red wine vinegar
2 tb Granulated sugar
7 oz Frozen pearl onions
+=OR=+
1 Yellow or red onion; peeled,
- in wedges)
Salt

Season the beef generously all over with about 1 heaping
tablespoon salt. Heat the oil in a large skillet over
medium-high. Add one chunk of the beef and sear on one
side, undisturbed, until deeply browned, 5 minutes.
Using tongs, remove the first chunk and place it in a 6-
to 8-quart slow cooker. Repeat with the second and third
pieces, searing one side and then placing the beef in
the slow cooker. (You can certainly brown more than one
side of each chunk, but one side is enough to build
flavor without spending too much time on this step.)

Add the pearl onions and garlic to the skillet. Season
lightly with salt and generously with pepper and cook,
stirring, until just softened, 3 minutes. Pour in the
red wine, vinegar and 1/2 cup water. Scrape up the
browned bits with a wooden spoon or spatula and let the
mixture come to a bubble. Tip the mixture into the slow
cooker, and add the herbs. Cover and cook on low for 4
hours.

Make the pickled onions, if desired: Bring the vinegar
and the sugar to a boil in a small saucepan over high.
Add the pearl onions and a generous pinch of salt. Cook,
stirring, to dissolve the sugar and warm the onions
through, about 1 minute, then remove from heat. Set
aside at room temperature to pickle until ready to
serve, at least 1 hour. (Ideally, make the pickled
onions in the morning, when you prep the dish. You could
even make them up to 5 days ahead and store them in a
sealed container in the refrigerator.)

Uncover the slow cooker, flip the pieces of beef with
tongs, and add the root vegetables, pushing them under
the liquid. Cover and cook on low until the beef and
vegetables are both very tender, an additional 4 to 5
hours. Check to see if the meat is tender by testing it
with a fork; it should be juicy and flavorful, and pull
apart easily. If the meat is not yet tender, cover and
cook another 1 to 2 hours. (The amount of time can
depend upon the leanness or fattiness of your cut, or
how hot your slow cooker runs.) Using tongs and a
slotted spoon, remove the beef and vegetables to a
serving platter. Break the beef into large chunks to
serve. Drizzle some cooking liquid over the top of the
beef and vegetables, and top with drained pickled onions
to serve. Discard the remaining cooking liquid or strain
it, refrigerate it, discard the fat and freeze the
remaining liquid as beef stock.

If you'd prefer a thicker gravy, strain the cooking
liquid into a medium pot and bring it to a boil over
medium-high heat. Meanwhile, combine the butter and
flour in a small bowl and knead it together with your
fingers until it is uniform, almost like a dough. Once
the liquid is boiling, drop the butter-flour mixture
into the pot, whisking well to combine. Let it bubble
until it is lightly thickened, about 5 minutes, then
drizzle some gravy over the pot roast and vegetables,
and top with the drained, pickled onions. Serve extra
gravy on the side.

By: Sarah DiGregorio

Yield: 6 servings

RECIPE FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Archives

MMMMM

... "Any fool can know. The point is to understand." -- Albert Einstein
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Re: Crockpot N.Y. Times - 54
By: Dave Drum to All on Wed Apr 03 2024 05:13 pm


Try this bad boy out!

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Xxcarol's bootom round roast stew
Categories: Xxcarol, Main dish, Crockpot, Beef
Yield: 8 Servings

2 lb Whole bottom round roast
2 ea Cubed yukon potatoes
2 ea Carrots, cut to chunks
1 ea Diced yellow onion
1 ea Pho seasoning cube
1/3 c Red wine (used shiraz)
36 oz Water
7 ea Diced garlic cloves

This simple beef stew uses a cheap cut of beef that turns tough unless
slowly braised in wine and broth or water. It develops a very deep
broth of it's own that is also outstanding to dip hunks of fresh
bread in.

A MUST here is a crockpot on LOW. Do not rush the recipe or attempt
to use any type of pressure cooker/instapot.

Defrost the meat competely. Add to crockpot with no browning. Not
recommened for sous vid.

Add meat, vegetables, garlic, Pho seasoning cube, wine then water to
just barely cover and set on low. Now, go away for 10-12 hours.
Slice then cube some of the meat then thin slice some for sandwiches
to serve on a heavy rustic bread with a small cup of dipping broth.

From the VB kitchen of xxcarol, 6Apr2024

MMMMM

xxcarol
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* Origin: Shenks Express (1:275/100)

Carol Shenkenberger wrote to Dave Drum <=-

Re: Crockpot N.Y. Times - 54
By: Dave Drum to All on Wed Apr 03 2024 05:13 pm

Try this bad boy out!

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Xxcarol's bootom round roast stew
Categories: Xxcarol, Main dish, Crockpot, Beef
Yield: 8 Servings

2 lb Whole bottom round roast
2 ea Cubed yukon potatoes
2 ea Carrots, cut to chunks
1 ea Diced yellow onion
1 ea Pho seasoning cube
1/3 c Red wine (used shiraz)
36 oz Water
7 ea Diced garlic cloves

I do a similar thing but w/roast instead of stew. Whilst the call out
in the recipe is for chuck roast I have used rump (bottom round) quite successfully. Here be the formula:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Dirty Dave's Crockpot Chuck Roast Dinner
Categories: Beef, Vegetables, Herbs, Potatoes
Yield: 6 Servings

3 lb Well marbled, trimmed beef
- chuck or arm roast
3 lg Idaho potatoes, peeled (2.5
- to 3 lb)
1 lg Onion; peeled
18 oz Bag "baby" carrots
2 oz Env onion soup mix
Salt & pepper
Garlic granules or powder

Assemble the ingredients. Salt and pepper the roast as
it sits n the countertop. Sprinkle some garlic granules
over it if you wish.

Peel the potatoes and slice them on your mandoline or
with a sharp knife into even slices. Line the bottom
of your Casserole Crockpot with the sliced spuds.

Center the roast on the bed of potatoes and spread the
"baby" carrots around the perimeter. Open the envelope
of onion soup mix and sprinkle over the beef.

Set your mandoline to a thin slice setting and slice
the onion, covering the top of the roast.

Place the lid on the crockpot and set the temperature.
High if you are making this for Sunday's noon meal or
low if you are going to work and want supper ready
when you come home.

UDD NOTES: I have added fresh mushrooms (both sliced
and whole) to this quite successfully. I have also used
a medium sized turnip in place of one of the potatoes.

Uncle Dirty Dave's Kitchen

MMMMM

... Aging is not bad. The real killer is when you stop.
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Re: Crockpot N.Y. Times - 54
By: Dave Drum to Carol Shenkenberger on Sun Apr 07 2024 05:57 am

Carol Shenkenberger wrote to Dave Drum <=-

Re: Crockpot N.Y. Times - 54
By: Dave Drum to All on Wed Apr 03 2024 05:13 pm

Try this bad boy out!

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Xxcarol's bootom round roast stew
Categories: Xxcarol, Main dish, Crockpot, Beef
Yield: 8 Servings

2 lb Whole bottom round roast
2 ea Cubed yukon potatoes
2 ea Carrots, cut to chunks
1 ea Diced yellow onion
1 ea Pho seasoning cube
1/3 c Red wine (used shiraz)
36 oz Water
7 ea Diced garlic cloves

I do a similar thing but w/roast instead of stew. Whilst the call out
in the recipe is for chuck roast I have used rump (bottom round) quite successfully. Here be the formula:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Dirty Dave's Crockpot Chuck Roast Dinner
Categories: Beef, Vegetables, Herbs, Potatoes
Yield: 6 Servings

3 lb Well marbled, trimmed beef
- chuck or arm roast
3 lg Idaho potatoes, peeled (2.5
- to 3 lb)
1 lg Onion; peeled
18 oz Bag "baby" carrots
2 oz Env onion soup mix
Salt & pepper
Garlic granules or powder

Assemble the ingredients. Salt and pepper the roast as
it sits n the countertop. Sprinkle some garlic granules
over it if you wish.

Peel the potatoes and slice them on your mandoline or
with a sharp knife into even slices. Line the bottom
of your Casserole Crockpot with the sliced spuds.

Center the roast on the bed of potatoes and spread the
"baby" carrots around the perimeter. Open the envelope
of onion soup mix and sprinkle over the beef.

Set your mandoline to a thin slice setting and slice
the onion, covering the top of the roast.

Place the lid on the crockpot and set the temperature.
High if you are making this for Sunday's noon meal or
low if you are going to work and want supper ready
when you come home.

UDD NOTES: I have added fresh mushrooms (both sliced
and whole) to this quite successfully. I have also used
a medium sized turnip in place of one of the potatoes.

Uncle Dirty Dave's Kitchen

MMMMM

... Aging is not bad. The real killer is when you stop.

Works!

Meantime Don's been loving it on fresh toasted bread filled with slices of meat and a bowl of the stew for dipping! I added slivers of horseradish cheese to my toasting bread then slice of meat, dipping a bit in my stew. Yummers!
xxcarol
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* Origin: Shenks Express (1:275/100)