By Terry Boyd, Blue Kitchen
Serves 4
2 to 2-1/2 pound boneless chuck roast
Salt and freshly ground black pepper
Flour
2 tablespoons canola or vegetable oil
2 medium yellow onions, coarsely chopped
5 to 6 carrots, peeled and cut into 1-inch sections
3 cloves garlic, chopped
1-1/4 cup dry red wine [editor's note: substitute cooking wine]
1-1/4 cup reduced sodium beef broth
2 sprigs fresh rosemary
2 bay leaves
2 tablespoons cornstarch
1. Season the roast generously with salt and pepper and dust it lightly with flour on both sides. Heat a large skillet over medium flame and brown the roast on both sides, about 10 minutes, turning occasionally.
2. Transfer the roast to a 4- to-5-quart slow cooker, cutting into 2 pieces if necessary to make it fit. Add onions, carrots, garlic, wine, broth, rosemary and bay leaves. Cover slow cooker and cook on low for 8 to 10 hours.
3. Using a slotted spoon, transfer carrots and onions to a bowl and cover to keep warm. Transfer roast to a platter and tent with foil. Turn slow cooker to high. Combine cornstarch and 2 tablespoons of cold water in a small bowl and whisk until it is smooth and lump-free. Add add a couple of spoonfuls of liquid from the slow cooker to slightly warm it, stirring to combine. Whisk cornstarch mixture into the liquid in the slow cooker, stirring constantly, until it thickens slightly into a sauce, about 1 minute or so. Taste and adjust seasonings with salt and pepper as needed.
4. Slice pot roast and serve slices with carrots and onions, spooning sauce over everything. I also cooked mashed potatoes, which played nicely with the sauce.
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