FRENCH POT ROAST
Yield: 8-10 Servings
Electric crock pot
4 pound piece chuck shoulder
Black pepper
1 medium onion, chopped fine (food processor)
1 large carrot, chopped fine (food processor)
2 cloves garlic, chopped fine (food processor)
2 cups red table wine
1 cup water
1/8 teaspoon ground allspice
2 whole cloves
1 large bay leaf
2-3 tarragon leaves, or 2 teaspoon dried
1/3 cup ketchup
Kosher salt
1 tablespoon granulated sugar
| 1. |
Sprinkle the meat with black pepper, rubbing it in with your fingers. |
| 2. |
Combine the remaining ingredients in the crock pot, reserving the salt and sugar. Marinate the meat overnight in the refrigerator. |
| 3. |
Remove meat from marinade. Pat dry with paper toweling. Sprinkle Kosher salt and sugar on both sides. Brown the meat quickly over high heat in a skillet. Return it to the crock pot. Turn the control to high. Cover. Cook 5-6 hours, or until tender. Remove meat to cool on a platter for easy slicing. Slice and pour the hot gravy over to serve. (Best made a day in advance and reheated) |
| 4. |
Parsnips, potatoes, turnips, boiler onions and new potatoes are all good choices to accompany this hearty meat stew. |
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WLBE 790AM