| Ingredients: 4 Pound(s) beef chuck roast 33/100 Cup(s) flour 3 Tablespoon(s) oil, olive 4 cut into 2-in. pieces carrot 3 peeled, cut into 2-in pieces celery 1 cut in 1/2-in wedges onion, yellow 3 Clove(s) smashed garlic clove 3 Tablespoon(s) tomato paste 1 Cup(s) wine, red 3 Cup(s) beef, broth 3 bay leaves 2 sprigs thyme 1/2 Teaspoon(s) allspice 1/2 Cup(s) loosely packed leaves chopped parsley |
Directions:
Rub the roast all over with 2.5 tsp. salt and 1.5 tsp pepper. Coat in flour. Heat 2T of the oil in a large cast iron skillet over medium-high heat. Add the roast to the skillet and cook until golden brown on all sides, about 8 minutes. Transfer the roast to slow cooker, along with the carrots, celery, onions and garlic. Add the remaining 1T oil to the skillet over medium heat. Add the tomato paste and stir until the oil begins to turn brick-red, about 1 minute. Add flour and wine and whisk until thick (lumps are OK). Add the beef broth, bay leaves, thyme, allspice, 1/2 tsp salt and a few grinds of pepper and bring to a simmer, whisking, until the gravy is smooth and thickens slightly, about 4 minutes. Pour the gravy into the slow cooker. Cover and cook on low for 8 hours. The roast and vegetables should be tender. Remove the roast and let rest for a few minutes. Discard the thyme stems and strain the vegetables, reserving the gravy. Toss the vegetables with half the parsley and season with salt and pepper. Stir the remaining parsley into the gravy and season with salt and pepper. Slice the roast against the grain. Serve the meat and vegetables on a platter, moistening them with some of the gravy; serve the remaining gravy on the side. |