Pot Roast
Posted in /Cooking/Entrees/Red_Meat on Wednesday, March 29, 2017
This recipe is your family favorite traditional pot roast.
Ingredients
Flour (about 3/4 cup) enough to coat the sides
1 (3-pound) boneless sirloin roast, trimmed
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon olive oil
1 pound kale
3 cups cut parsnips (about 1 pound)
3 cups cut carrots (about 1 pound)
1 1/2 cups cubed Yukon gold potatoes
1 1/2 cups cubed celery
2 cups onions, peeled and quartered
2 tablespoons tomato paste
1 cup dry red wine
14-ounces beef broth
1 tablespoon black peppercorns
4 thyme sprigs
3 garlic cloves, crushed
Directions
- Place flour in a shallow dish. Sprinkle beef evenly with salt and pepper; dredge in flour. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add beef; sautee 10 minutes, turning to brown on all sides.
- Place kale in a 6-quart electric slow cooker; top with parsnips, potatoes, and onions.
- Transfer beef to slow cooker.
- Add tomato paste in the skillet; cook 30 seconds, stirring constantly.
- Stir in wine and broth; bring to a boil, scraping pan to loosen browned bits.
- Cook 1 minute, stirring constantly. Pour broth mixture into slow cooker.
- Place peppercorns and next 4 ingredients (through parsley) on a double layer of cheesecloth. Gather edges of cheesecloth together; secure with twine.
- Add cheesecloth bundle to slow cooker.
- Cover and cook on LOW 8 hours or until beef and vegetables are tender.
- Discard cheesecloth bundle.
- Remove roast from slow cooker; slice. Serve with vegetable mixture and cooking liquid.
- Garnish with thyme sprigs, if desired.
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