KATHY’S HOME & GARDEN TIPS – SLOW COOKER/ OVEN POT ROAST
KATHY’S HOME & GARDEN TIPS – SLOW COOKER/ OVEN POT ROAST
This recipe calls for a three pound or so chuck roast. This type of cut lends itself to becoming tender and flavorful with long slow cooking. Dry the roast thoroughly with paper towels. Rub with two teaspoons of salt and one teaspoon of pepper. I know this sounds like a lot but this is a big piece of meat. Press the seasoning into the meat. Preheat a large Dutch oven with a heavy bottom over HIGH heat then add a tablespoon of vegetable oil. This is a most important step! You need to sear the roast on all sides and brown well. Yes it will be smoky! Turn on the exhaust and open the windows.
Move the roast to a large plate with sides to hold the juices that will collect. If necessary add a little more oil to the pot and add a large diced white onion. Throw in a heavy pinch of red pepper flakes along with three minced cloves of garlic. Next throw in 5 anchovy fillets. Yes I said anchovies! I know many people go "ewww" but anchovies give a meaty saltiness that’s wonderful a delicious umami. They will literally melt as they cook in the pot. Cook until the onions are translucent scraping up the brown bits from the bottom of the pot. This is called "fond" and it contains a load of flavor. Add one 6oz can of tomato paste along with 2/3 bottle of red wine. Bring mixture to a boil again scraping up the fond from the bottom of the pot. Add two 28oz can of whole tomatoes and their juice. I use a potato masher to break them up. Add 1 dried bay leaf and 1 teaspoon of dried oregano. Return roast along with the juices and push it down to the bottom of the pot.
Cook in a 325° oven for 3 hours or in a slow cooker on high for 6 hours. The roast will literally fall apart. I usually serve with mashed potatoes and veggies the first time using the tomato sauce as gravy. Second meal I serve the roast on fresh French bread with the gravy and coleslaw. Yum! Bon Appetite.
KATHLEEN WEAVER-ZECH & DEAN’S TEAM CHICAGO
