Slow Cooker Chuck Roast
3-4 carrots, peeled and cut into chunks
1/2 cup of red wine
1 Tbl. vegetable oil
1 medium onion, sliced into thin rings
2 cloves of garlic, minced (bottled okay)
2 1/2 to 3 lb. boneless chuck roast
1 tsp. ground ginger
1/4 tsp. coarsely ground black pepper
1-2 Tbl. honey (optional)
1 Tbl. soy sauce
1 bay leaf
1 Tbl. chopped parsley leaves, for garnish (optional)
Lightly spray inside of a 6-quart slow cooker with cooking spray and set aside. Some recipes at this point tell you to remove as much fat as possible. Don't bother because you won't get it all off. Save a step and leave it on to remove after cooking.
Cut carrots into 1-inch chunks. To be fancy, cut the carrots on the bias. That's French for "I can't cut straight." No, it really means to slice at an 45-degree angle. Pose carrots for some reason with wine, then set both aside.
Heat oil in a large skillet over medium-high heat. Add onions and garlic, saute a minute or two, just until the rings easily separate.
Scrape onions into slow cooker and top with carrots. Return skillet to burner.
Place chuck roast in pan. Set sit for 3 minutes without touching (to develop a little caramelizing). Carefully turn roast over and repeat for 3 more minutes. If you have more time, do the same with the sides (I didn't).
Place browned roast on top of vegetables in the slow cooker. Sprinkle with ginger and pepper. Drizzle on honey, if desired. The reason I used honey was to also use this recipe for Rosh HaShanah, but it can also be served at one of your Passover Seders as well.
Pour soy sauce and wine over and around roast. It look a little pale here because of the lighting but I did brown this side. Toss in a bay leaf. Cover and cook on low for 5-8 hours.
Let cool for a half hour then carefully transfer everything that's not the bay leaf to a covered dish that's not the slow cooker. Refrigerate overnight. Or two.
|Yum ... grease!|
The next day (or the day after), use an ice pick or spoon to remove and discard the thick layer congealed fat. Didn't I tell you this was a lot easier?
Transfer roast to a carving board. Remove twine and slice. The meat is so tender it will fall apart so don't panic. Just deal with it. Now toss it back into the covered dish and, assuming that you used an oven-safe covered dish, heat in a 350F oven for 25-30 minutes to warm back up.
Serve meat and veggies with potatoes or rice, spooning the juices over everything. Garnish with parsley, if you remember (I didn't)..