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Slow Cooker Roast With Carrot and Parsnip

This is a nice comfort food recipe that combines root vegetables with a flavorful chuck roast.  Recipe based on a version from Fine Cooking.


Yield: Serves 6
Slow Cooker Roast With Carrot and Parsnip 0 0
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Ingredients

3/4 cup fresh-squeezed, strained orange juice

3 tablespoons minced garlic
1/4 cup plus 1 Tbs. tomato paste
1 tsp. dried sage
1 3-1/2-lb. boneless beef chuck roast
Salt and pepper
2 tablespoons olive oil

1-1/2 cups finely chopped yellow onion
3/4 cup finely chopped celery
3/4 cup peeled and finely chopped carrots
3/4 cup peeled and finely chopped parsnips
1/4 cup all-purpose flour
1 cup red wine
1 14-oz. can whole peeled tomatoes, with juice
1/4 cup low-sodium chicken stock
4 sprigs fresh rosemary, tied together with kitchen twine


Instructions

In a small bowl combine 1/4 cup of the orange juice, 2 Tbs. garlic, 1 Tbs. tomato paste, and the sage.  Place the meat in the slow cooker. Coat the meat with the mixture then sprinkle evenly on all sides with salt and pepper.

Meanwhile, heat the olive oil in a 10-inch, heavy sauté pan over medium-high heat. Add the onions, celery, carrots, parsnips, and the remaining garlic and sauté, stirring occasionally, until the onions are very soft and the vegetables are starting to take on a hint of brown, about 10 minutes.

Stir in the remaining 1/4 cup of tomato paste and the flour, and cook until the flour is no longer visible, no more than 1 minute. Remove the pan from the heat and add the wine. Return the pan to the heat, and raise the heat to high. Stir until the sauce thickens, about 2 minutes. Add the tomatoes, the remaining 1/2 cup orange juice, the stock, honey, and rosemary, and boil for 5 minutes. Add the tomatoes and stir to combine.

Pour the sauce over the meat in the slow cooker, cover, and cook on low (about 300F) until fork-tender, about 8 hours (ideally, turn the meat over halfway through to cook it evenly). Remove and discard the rosemary, then use a large spoon or ladle to skim the fat off the surface of the sauce. Transfer the meat to a cutting board and cut off and discard the kitchen twine.   Slice roast, place on a warmed platter, top with sauce.





With a wooden spoon, mix together 1/4 cup of the orange juice, 2 Tbs. garlic, 1 Tbs. tomato paste, and the sage. Add the meat and coat it all over with the marinade. Sprinkle evenly on all sides with the salt and pepper.






Meanwhile, heat the butter in a 10-inch, heavy sauté pan over medium-high heat. When melted, add the onions, celery, carrots, parsnips, and the remaining 1 Tbs. garlic and sauté, stirring occasionally, until the onions are very soft and the vegetables are starting to take on a hint of brown, about 10 minutes.






Stir in the remaining 1/4 cup of tomato paste and the flour, and cook until the flour is no longer visible, no more than 1 minute. Remove the pan from the heat and add the wine. Return the pan to the heat, and raise the heat to high. Stir until the sauce thickens, about 2 minutes. Add the tomatoes, the remaining 1/2 cup orange juice, the stock, honey, and rosemary, and boil for 5 minutes. Use a potato masher to gently crush the tomatoes, and stir the sauce.


Pour the sauce over the meat in the slow cooker, cover, and cook on low until fork-tender, about 10 hours (ideally, turn the meat over halfway through to cook it evenly). Remove and discard the rosemary, then use a large spoon or ladle to skim the fat off the surface of the sauce. Transfer the meat to a cutting board and cut off and discard the kitchen twine. Cut into chunks (the meat will be too tender to slice) and return to the sauce. Spoon the meat and sauce over the polenta.

Posted: 2/5/2013 7:55:23 PM
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