CHUCK ROAST - EASY CROCK POT

By akselden

Ingredients

• 3 C. water
• 3 T. Veal Demi Glace
• 1/2 C. flour
• 1 tsp. kosher salt
• 1 tsp. coarse ground black pepper
• 1 (3 lb) choice beef chuck shoulder pot roast, boneless
• 1 T. olive oil
• 1 C. finely diced onion
• 1 C. finely diced carrot
• 1 C. finely diced celery
• 1/4 C. tomato paste
• 1 C. dry red wine (or 1 additional cup veal demi glace)
• 5 sprigs fresh thyme
• 3 sprigs fresh parsley

Details

Servings 4

Preparation

Step 1

In medium saucepan, combine water and veal demi glace; simmer, stirring occasionally, until dissolved (about 5 min). In large zipper closure food storage bag combine flour, salt and pepper,; add roast, shaking to coat evenly. Reserve unused seasoned flour. In large skillet, heat olive oil over medium heat; brown roast about 8 min. Turn, continue browning an additional 8 min. Remove roast from pan; arrange in crock pot. Saute vegetables with tomato paste in skillet about 5 min, stirring to loosen browned on bits of roast. Sprinkle reserved seasoned flour mixture over vegetables; stir until coated. Add vegetables, demi-glace, wine and fresh herbs to crock pot. Cover; cook on HIGH 5-6 hr or LOW 10-12 Hrs. Serve with Horseradish Mashed Potatoes and Sweet Baby Carrots.