Always looking to beef up your pot roast game? Look no further. This recipe is the real deal. One bite and you'll know just what we are talking about. Enjoy!
Things You Will Need:
- 2 teaspoons freshly ground black pepper
- 1 1/2 teaspoons kosher salt
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1/3 cup firmly packed light brown sugar
- 1 cup dry red wine
- 1/3 cup balsamic vinegar
- 1 pound carrots, cut into 4-inch sticks
- 1 pound parsnips, cut into 4-inch sticks
- 1 cup chicken broth
- 1 tablespoon cornstarch
- Creamy Mushroom Grits
- 6 medium leeks
- 4 thick bacon slices
- 1 (4- to 4 1/2-lb.) boneless chuck roast, trimmed
How To Prepare:
- Prepare your leeks. There are several YouTube videos available for tips and tricks on how to do this.
- Cook and crumble bacon.
- Prepare your roast. Sear on all sides in the same pan you used to make the bacon. There should be some juicy pan drippings to season the roast. Sprinkle with salt and pepper. Go ahead and add some oil to the pan, should you need it. Once the roast is seared, transfer it to a slow cooker.
- Deglaze the pan with wine and balsamic vinegar, adding garlic and brown sugar. Continue stirring until the bits from the pan have released into the sauce and the sugar has melted. Pour the sauce over your roast in the crock pot and include carrots and parsnips also.
- Continue to cook the roast on low temperature setting until the roast shreds easily with a fork. This should take anywhere from 8-10 hours.
- It's time to take the roast out and continue breaking it down. Remove large pieces of fat and cut up into large pieces. Remove the veggies from the crock pot and set aside with the cut up roast. Cover with foil to keep warm.
- Take the layer of fat off of your remaining juices in the crock pot. Then transfer the juice to a sauce pan. Add some broth and bring to a boil. Mix up some cornstarch and water until smooth, and then add to the pan. Mix it all up until it is well blended, then boil for about a minute. Season as desired.
- Picture it: creamy mushroom grits topped with roast and vegetables, served with gravy. Yum!
Finished!
Note: If you happen to have leftovers, we suggest a pot roast sandwich for lunch the next day. So amazing! You have to try it!
Article Source: My Recipes
Omg yum
Oh how delicious!!
Shanelle Taylor let’s get to cooking since there’s a cold front coming