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Recipes
Slow Cooker Roast With Carrot and Parsnip
Slow Cooker Roast With Carrot and Parsnip
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.
Prep
25 min
|
Total
8hr 25min
|
Serves
6
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Slow Cooker and Rice Cooker
Beef and Exotic Meats
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Ingredients
3/4
cups
fresh-squeezed orange juice
3
tablespoons
minced garlic
1/4
cup
plus 1 tablespoon tomato paste
1
teaspoon
dried sage
3 1/4
pounds
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 carrot
3/4
cup
peeled and finely chopped parsnips
1/4
cup
all-purpose flour
1
cup
red wine
1
14oz
can whole peeled tomatoes with juice
1
can
14oz 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.
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