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Рецепт Savory Pot Roast With Vegetables
by Global Cookbook

Savory Pot Roast With Vegetables
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  Порций: 6

Ингредиенты

  • 3 lb boneless beef chuck roast tied, and
  •     trimmed of all fat
  •     Freshly-grnd black pepper to taste
  •     Extra virgin olive oil cooking spray as needed
  • 3 lrg carrots peeled, and
  •     cut into sticks abt 1" wide and 2" long
  • 3 lrg celery ribs cut 2" long pcs
  • 1 lrg yellow onion peeled, and
  •     cut into 12 equal pcs
  • 3 lrg garlic cloves thinly sliced
  • 1 c. dry red wine
  •     (or possibly fat-free no-salt-added canned beef broth)
  • 1/3 c. low-sodium tomato paste
  • 1 1/2 Tbsp. Dijon mustard
  • 1/2 tsp crushed dry thyme
  • 2 lrg bay leaves
  •     Salt (optional), to taste
  • 1 1/2 Tbsp. cornstarch mixed with
  • 2 Tbsp. water

Инструкции

  1. Rinse roast and pat dry with paper towels. Sprinkle both sides with pepper.
  2. Lightly coat a heavy skillet with cooking spray and place over medium-high heat. Add in roast and sear till well browned on all sides, about 8 min total cooking time.
  3. In a 4-qt or possibly larger crockery slow-cooker, combine carrots, celery, onion, and garlic. Place browned roast on top of the vegetables.
  4. In a large mixing c., combine wine, tomato paste, Dijon mustard, thyme, and bay leaves. Pour over roast and vegetables. Cover and cook till roast is very tender when pierced with a fork, about 8 to 9 hrs on Low or possibly 4 to 5 hrs on High.
  5. When beef is done, transfer the roast to a heated serving platter.
  6. If cooking on Low, turn the slow-cooker on High. Skim any fat from the surface of the sauce. Add in salt (if using). Pour the blended cornstarch mix into the cooker and cook, stirring often, till sauce is bubbling, 10 to 15 min.
  7. Using a slotted spoon, remove vegetables from sauce and arrange around the roast. Transfer sauce to a gravy boat to pass alongside.
  8. To serve, carve the beef against the grain into thin slices. Serve at once.
  9. This recipe yields 6 servings with beef leftovers.