This is 'crock pot' season (even in the deep south). I found this recipe and tried it... WOW! My husband loved it. I know it has some odd ingredients, but they combine wonderfully. And the chuck roast is one of the reasonably priced cuts.
If you try it, let me know what you think.
Sweet and Tangy Braised Chuck Roast
from 'Good Housekeeping' Slow Cooker Recipes
Prep time - 10 minutes
Cook time - 8 hours
Ingredients
6 (2 inch) ginger snap cookies, finely crushed into crumbs
2 cups (about half of 16 oz. bag) peeled baby carrots
2 large stalks celery, cut crosswise into 2 inch pieces
1 medium onion, cut into 1 inch pieces
1 cup dry red wine
2 Tsp. red wine vinegar
1/4 cup raisins
1 tsp. salt
1/2 tsp. ground black pepper
1 (about 2 lbs.) boneless beef chuck roast
Directions
1. In 4 1/2 quart to 6 quart slow cooker bowl combine ginger snap crumbs, carrots, celery, onion, wine, vinegar, raisins, 1 tsp. salt and 1/2 tsp. pepper
2. Place roast on top if vegetables. Cover slow cooker with lid and cook as manufacturer directs on low setting 8 - 10 hours, or on high setting 6 - 6 1/2 hours or until roast is very tender.
3. Place roast on warm platter. Skin and discard fat from cooking liquid. Serve roast with vegetables and sauce.
ENJOY
No comments:
Post a Comment