|Slow Cooked Pot Roast|
Recipe Type: Main Dish
This is a basic and simple pot roast recipe, made in the slow cooker. It’s the ideal recipe for those big beef and buffalo cuts that need extra time to become truly succulent. You can buy the right cuts of meat from Backyard Bison, Lindenhof Farm, Lime Valley Mill Farm and (depending on availability) Birchrun Hills Farm. Feel free to play around with ingrenients to create the recipe that you like best – it’s a very adaptable way to cook meat.
- 3 pound chuck roast or similar cut of red meat
- 1 cup red wine or dark beer
- One onion, diced
- Three carrots, peeled and chopped
- Three stalks of celery, chopped
- Fresh herbs such as thyme, oregano, and parsley
- Place your chopped vegetables into the bottom of a crockpot. Place the herbs on top of the vegetables, and place the (washed) roast on top of the herbs. Pour in one cup of wine and enough water to barely cover the meat. Cover and allow to cook on low for about 6 or 7 hours. Turn the meat halfway through the cooking time.
- When the meat is succulent and cooked, pull out of the pot and place, covered, in a low oven (just to keep it warm!). Strain the juices in the crockpot into a large saucepan and turn the heat up to high. When the broth starts to simmer adjust the heat to keep the fluid at a rolling low boil. Reduce the fluid by about one-half.
- When the sauce is reduced make a roux in another saucepan. Use about 2 Tablespoons butter and 2 Tablespoons flour. Melt the butter on medium heat and add the flour, stirring until fully mixed. Allow the roux to brown very slightly – about 5 minutes. Once the roux is slightly toasted add the reduced sauce ½ cup at a time, stirring to incorporate after each addition. Continue until all the broth is included and checks the gravy for consistency; if it’s too liquid, allow to cook down a little bit. Don’t forget to stir! Once the gravy is what you want, add a bit of salt and pepper to taste.
- Serve the pot roast with the gravy, accompanied by boiled noodles or mashed potatoes. A classic fall dish, and an easy one too!