This Pot Roast in the Slow Cooker has been on my to do list for a long while and last week I finally figured out a recipe that worked out wonderfully and I am going to share it with you.
When it comes to slow-cooking, browning the meat is an optional step. I almost always brown my meat first because I prefer it that way and I think it just tastes so much better that way. It’s up to the individual and it’s all about the texture you’re trying to achieve, with roasts and stews I almost always sear it first. This roast was just luscious and I highly recommend searing it first. It will form a nice crust on the outside of the meat .
Braising , or slow-cooking in liquid, is the easiest way to tenderize any meat and bring out it’s flavors. A braise is not the same as a stew. A braise refers to a large cut of meat cooked in a small amount of liquid, while a stew is meat that is cut up into small pieces and cooked in plenty of liquid. Searing the meat locks in the flavor and forms a crust around the meat.
I used ingredients from the fridge and pantry and came up with this combo.
Ingredients:
one 3-4 lb. boneless chuck roast, trimmed of as much fat as possible and patted dry
1 16 ounce can tomato sauce
1 16 ounce can whole cranberry sauce
1/4 cup dry red wine
3 shallots, chopped
2 ribs celery, chopped
3 tablespoons cider vinegar
1 tablespoon olive oil
1 tablespoon dry mustard powder
1 tablespoon prepared horseradish
Kosher Salt and Freshly Ground Black Pepper and 1 Tablespoon Olive Oil for searing meat.
Directions:
1. In the slow cooker, stir together the tomato sauce, cranberry sauce, wine, shallots, celery, vinegar, olive oil, horseradish and mustard. Cover and turn to HIGH: cook for 30 minutes. While this is cooking continue to next step to sear meat.
2. I patted the roast dry with some paper towels. I then rubbed a little olive oil all over the roast with my hands. I then generously sprinkled the roast with kosher salt and freshly ground black pepper on all sides. I heated up about a tablespoon of olive oil in a cast iron skillet till oil shimmered. Placed roast in pan and seared it on all sides. You will let it sit for a few minutes on each side, you just want it to brown up on each side and form a crust.
Place the roast in the slow cooker and spoon some of the sauce over the top. Cover and cook on LOW for 8 – 10 hours.
To serve: transfer the meat to a cutting board and I used my electric knife to make beautiful slices. If the sauce is too thin ( which mine was not) continue cooking sauce for a few more minutes while you slice meat. Serve meat with vegetables and sauce .
Cooking with Candi 