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CHUCK ARM POT ROAST
OUR FAVORITE POT
ROAST
3 1/2 pounds Kinderhook Farm grass-fed beef chuck arm pot
roast
1 cinnamon stick, broken into pieces
4 whole cloves
3 allspice berries
6 black peppercorns
3 tablespoons olive oil
1 yellow onion, finely chopped
4 cloves garlic, minced
2 celery stalks, sliced
2 carrots, peeled and sliced
1 cup hearty dry red wine
1 (28 ounce) can crushed tomatoes
salt
chopped fresh parsley, for garnish
Combine the cinnamon, cloves, allspice,
and peppercorns in a mortar or coffee grinder and grind
to a fine powder.
Heat a large saute pan over medium-high heat and add the
oil. Add the meat and cook, turning, for 10 to 15 minutes,
until browned on all sides. Using tongs, transfer to the
slow cooker.
Add the onion to the saute pan and saute, stirring frequently,
for 10 minutes, or until lightly browned. Add the garlic,
celery, and carrots and saute for 3 to 4 minutes. Add the
red wine and cook for about 10 minutes, until reduced by
about one-third. Stir in the crushed tomatoes and salt
to taste. Pour the sauce over the meat in the slow cooker.
Cover and cook on low for about 8 hours, until the meat
falls away from the bone.
Transfer to a warmed serving dish and garnish with the
parsley. Serve immediately. It's delicious served over
polenta.
Serves 4 to 6
PRINTABLE PDF
from
The Gourmet Slow Cooker by Lynn Alley |
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