The slow cooker is one of the most useful tools and helpful gadgets, that is often over looked. This week, the local Food Lion Supermarket has Beef Chuck Roast, on sale for $1.99/lb. This particular roast is about 2.45 lbs. First, we seared the roast on med. to high heat, make sure the pan is very hot, usually I use Pam, but for a little added flavor, I used a tablespoon, of unsalted butter. I liberally used black pepper, garlic, onion pepper, and a slight pinch of salt, to season the roast. Seared the roast, about 3 mins., on each side and then the sides, to get a nice brown on the roast. Get the slow cooker set up and remove the roast from the pan and into the slow cooker. Return the pan to the heat and use a low-sodium chicken stock, to de- glaze, all the flavor bits that are stuck to the bottom of the pan. Using a whisk I lifted up all the flavoring and then pour it over the roast in the slow cooker. I then added a small white onion diced and a cup of white wine. At this point you can add, peppers, carrots, any aromatic spice you might prefer.
This cook was a 10-11 hour cook, at low, and just make sure there is enough liquid to cover the roast. About 6 hours, taste the liquid and see what it needs. I decided to use a tablespoon of Worcestershire sauce. Later the roast started to fall apart, my wife started to make some white rice and I used the liquid to make a gravy.
Made a roux, using equal parts flour, to equal parts canola oil(or grease of choice), melted in sauce pan and consistently whisking. When the roux starts to stiffen and turn dark, add some of the liquid, one ladle at a time. Let the mixture thicken, and add liquid if needed. Don't add to much, because if it is too loose, you would have to start all over. Once the mixtures starts to boil, turn down the heat and add a half cup of milk, or heavy cream, if you want it creamier. Season and taste as you go along.
Let the chuckie, rest for a few minutes on the cutting board, you can use two forks and shred the beef as seen here, this usually takes little effort, as you can see that it is falling apart. A little bit of rice, some chuckie on top and drizzle the gravy. A great meal with little effort, deserves a little presentation. It looks and tastes as if you were cooking all day, and a well appreciated, home cooked meal.
Thanks for looking, I hope you are inspired to dig out the slow cooker and see what you can create.
The slow cooker is one of the most useful tools and helpful gadgets, that is often over looked. This week, the local Food Lion Supermarket has Beef Chuck Roast, on sale for $1.99/lb. This particular roast is about 2.45 lbs. First, we seared the roast on med. to high heat, make sure the pan is very hot, usually I use Pam, but for a little added flavor, I used a tablespoon, of unsalted butter. I liberally used black pepper, garlic, onion pepper, and a slight pinch of salt, to season the roast. Seared the roast, about 3 mins., on each side and then the sides, to get a nice brown on the roast. Get the slow cooker set up and remove the roast from the pan and into the slow cooker. Return the pan to the heat and use a low-sodium chicken stock, to de- glaze, all the flavor bits that are stuck to the bottom of the pan. Using a whisk I lifted up all the flavoring and then pour it over the roast in the slow cooker. I then added a small white onion diced and a cup of white wine. At this point you can add, peppers, carrots, any aromatic spice you might prefer.
This cook was a 10-11 hour cook, at low, and just make sure there is enough liquid to cover the roast. About 6 hours, taste the liquid and see what it needs. I decided to use a tablespoon of Worcestershire sauce. Later the roast started to fall apart, my wife started to make some white rice and I used the liquid to make a gravy.
Made a roux, using equal parts flour, to equal parts canola oil(or grease of choice), melted in sauce pan and consistently whisking. When the roux starts to stiffen and turn dark, add some of the liquid, one ladle at a time. Let the mixture thicken, and add liquid if needed. Don't add to much, because if it is too loose, you would have to start all over. Once the mixtures starts to boil, turn down the heat and add a half cup of milk, or heavy cream, if you want it creamier. Season and taste as you go along.
Let the chuckie, rest for a few minutes on the cutting board, you can use two forks and shred the beef as seen here, this usually takes little effort, as you can see that it is falling apart. A little bit of rice, some chuckie on top and drizzle the gravy. A great meal with little effort, deserves a little presentation. It looks and tastes as if you were cooking all day, and a well appreciated, home cooked meal.
Thanks for looking, I hope you are inspired to dig out the slow cooker and see what you can create.
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