CLASSIC POT ROAST WITH GARLIC-THYME GRAVY
Steps:
- Heat oil in a large sauté pan over medium-high. Brown roast on all sides, 10 minutes total. Transfer roast to a 4- to 6-qt. slow cooker.
- Stir flour into pan; cook 1 minute. Add tomato paste and cook 1 minute more.
- Deglaze pan with wine, scraping up any brown bits. Cook until liquid evaporates. Stir in broth and Worcestershire; bring to a simmer.
- Transfer broth mixture to the slow cooker; add onions, carrots, celery, garlic, thyme, and bay leaves. Cover slow cooker and cook until meat is fork-tender on high-heat setting, 4-5 hours, or on low-heat setting, 8-9 hours. Discard thyme sprigs and bay leaves before serving.
Nutrition Facts : ServingSize 6 servings, Calories 427, Fat 15g, Carbohydrate 15g, Fiber 2g, Protein 53g, SaturatedFat 4g, Sodium 251mg, Cholesterol 100mg
CLASSIC POT ROAST WITH GARLIC-THYME GRAVY
From: Cuisine at Home slow cooker publicationBoneless beef chuck roast is ideal for this recipe; the tough meat becomes tender and succulent when cooked with moisture for a long time. Trim away as much fat as possible to keep the sauce from becoming greasy.
Categories Beef/Pork Dinner Beef/Pork Dinner
Yield 8
Number Of Ingredients 16
Steps:
- Heat oil in a saute pan over medium-high. Brown roast on all sides, 10 minutes total. Transfer roast to a 4- to 6-qt. slow cooker.
- Stir flour into pan; cook 1 minute. Add tomato paste and cook
- 1 minute more.
- Add tomato paste to the pan; stir to combine it with the flour. This forms the base for the gravy.
- Deglaze saute pan with wine, cooking until liquid evaporates. Stir in broth and Worcestershire: bring mixture to a simmer, scraping up any browned bits.
- Transfer broth mixture to the slow cooker; add onions, carrots, celery, garlic, thyme, and bay leaves.
- Cover and cook until meat is fork-tender, on high-heat setting for 4-5 hours or on low-heat setting for 8-9 hours.
- Discard thyme sprigs and bay leaves before serving.
Nutrition Facts : Nutritional Info Servings Per Recipe 8 Amount Per Serving Calories
CLASSIC POT ROAST WITH GARLIC-THYME GRAVY
Boneless beef chuck roast is ideal for this recipe; the tough meat becomes tender and succulent when cooked with moisture for a long time. Trim away as much fat as possible to keep the sauce from becoming greasy.
Provided by Stephen Shafer
Categories One Dish Meal
Time 4h20m
Yield 1 meal, 6 serving(s)
Number Of Ingredients 14
Steps:
- HEAT oil in a saute pan over medium high heat. Sear roast on all sides, 10 minutes total. Transfer roast to a 4-6 quart slow cooker.
- STIR flour into saute pan; cook 1 minute. Add tomato paste and cook 1 minute more.
- DEGLAZE saute pan with wine, cooking until liquid evaporates. Stir in broth and Worcestershire; bring mixture to a simmer, scraping up any brown bits.
- TRANSFER broth mixture to the slow cooker; add onions, carrots, celery, garlic, thyme and bay leaves. Cover and cook until meat is fork tender, on high for 4-5 hours or on low for 8-9.
- DISCARD thyme sprigs and bay leaves before serving.
CLASSIC POT ROAST WITH GARLIC-THYME GRAVY
Found this in my 'Cuisine at home' periodical. I made it last night for our neighbor and his young son. I served it with my 'world famous' mashed potatoes. It was a grand success as proven by the fact there wasn't a bite left.
Provided by CC MCCART-FROST
Categories Roasts
Time 20m
Number Of Ingredients 13
Steps:
- 1. Heat oil in a saute pan over medium high. Sear roast on all sides, 10 minutes total. Transfer roast to a 4 - 6 qt slow cooker.
- 2. Stir flour into saute pan; cook 1 minute. Add tomato paste and cook 1 min more.
- 3. Deglaze saute pan with wine, cooking until liquid evaporates. Stir in broth and Worcestershire; bring mixture to a simmer, scraping up any brown bits.
- 4. Transfer broth mixture to the slow cooker; add onions, carrots celery, garlic, thyme and bay leaves. Cover and cook until meat is fork tender, on high heat setting for 4 - 5 hours or on low heat setting 8 - 9 hours. Discard thyme sprigs and bay leaves before serving.
ATK CLASSIC POT ROAST
Entered for safekeeping, from The American Test Kitchen's Cooking School Cookbook, produces roast beef with pan gravy. Uses Dutch oven, blender. The small amount of liquid lets the meat brown over the long cooking time. In this recipe, the cooked vegetables will be strained and blended into luscious gravy. The Root Vegetable Variation will add 30 minutes to 1 hour to the cooking time.
Provided by KateL
Categories Roast Beef
Time 5h30m
Yield 6-8 serving(s)
Number Of Ingredients 21
Steps:
- At major fat seam, pull apart beef chuck-eye roast to create 2 smaller roasts, and cut away all large knobs of fat from each piece of meat (deboning knife works great).
- Season meat with Kosher salt, place on wire rack set in rimmed baking sheet, and let stand at room temperature for 1 hour.
- Adjust oven rack to lower-middle position and heat oven to 300 degrees.
- Melt butter in Dutch oven over medium heat.
- Add onions, stirring occasionally, until softened and beginning to brown, 8-10 minutes.
- Add carrot and celery. Continue to cook, stirring occasionally, for 5 minutes.
- Add garlic cloves and cook until fragrant, about 30 seconds.
- Stir in 1 cup beef broth, 1/2 cup dry red wine, 1 tablespoon tomato paste, bay leaf, and 1 sprig fresh thyme. Bring to simmer.
- Pat beef dry with paper towels and season with pepper. Tie 3 pieces of kitchen twine around each piece of meat to form even shape.
- Nestle meat on top of vegetables. Cover pot tightly with large piece of aluminum foil and cover with lid. Transfer pot to oven.
- Cook beef until fully tender and fork slips easily in and out of meat, 3 1/2 to 4 hours, turning meat halfway through cooking.
- Transfer roasts to carving board and tent loosely with foil.
- Strain liquid through fine-mesh strainer into 4-cup liquid measuring cup. Discard bay leaf and thyme sprig.
- Transfer vegetables to blender.
- Let liquid sit for 5 minutes, then skim fat.
- Add 1-2 cups beef broth to bring liquid amount up to 3 cups.
- Add liquid to blender and blend until smooth, about 2 minutes.
- Transfer sauce to medium saucepan and bring to simmer over medium heat.
- Meanwhile, remove twine from roasts and slice against grain into 1/2-inch-thick slices. Transfer meat to serving platter.
- Stir 1/4 cup dry red wine, 1/4 teaspoon chopped fresh thyme, and 1 tablespoon balsamic vinegar into gravy and season with salt and pepper to taste.
- Spoon half of gravy over meat; pass remaining gravy separately.
- ROOT VEGETABLE VARIATION:.
- Add prepped root vegetables to pot after cooking beef for 3 hours. Continue to cook until beef is fully tender, 30 minutes to 1 hour longer.
- Transfer large pieces of carrot, parsnip and potato to serving platter using slotted spoon, cover tightly with aluminum foil, and proceed with recipe at Step 12.
- TROUBLESHOOTING:.
- BUYING WRONG ROAST - Can result in dry meat, chalky meat, bland taste. Ignore stickers from butcher, avoid lean roasts from the round for they will become very tough and very dry if cooked this way; a fatty, well-marbled roast is better for this recipe. The most acceptable alternative to boneless chuck-eye roast is the top blade roast, but cooking time will vary.
- NOT HALVING ROAST - Can result in fatty meat, greasy gravy and the meat not cooked in the posted time. Be sure to remove the excess fat along the main seam. Separating the meat into 2 smaller well-trimmed roasts cuts the cooking time by about 1 hour.
- NOT SALTING ROAST - Can result in bland meat. The salting draws the moisture out of the meat, forming a shallow brine that during cooking seeps into the meat to season it throughout rather than just the exterior. Salt also enhances the beefy flavor of this cut.
- ADDING ALL BROTH AT OUTSET - Can result in unbrowned meat and bland taste. This recipe reserves most of the beef broth for the gravy, and counts on the beef sitting above the liquid in the pot, allowing the meat to brown without preliminary searing.
- NOT DEFATTING BRAISING LIQUID - Can result in greasy gravy. Be sure to follow steps 13-15 to get the full taste of the roasted vegetables in the gravy with a minimum of fat. The 5 minutes of resting time for the strained liquid allows the fat to rise to the surface, where it can be easily removed with a wide, shallow spoon.
- NOT PUREEING GRAVY IN BLENDER - Can result in thin and/or bland gravy. Pureeing the roasted vegetables ekes out the last bit of their flavor.
Nutrition Facts : Calories 637, Fat 20.7, SaturatedFat 9.9, Cholesterol 184.8, Sodium 1780, Carbohydrate 48.4, Fiber 9.5, Sugar 11.3, Protein 61.5
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