I recently received an email from a blog follower requesting information about slow cooker cooking that went like this:
Q: “I am very interested in recipes that take at least 9 hours so I can put ingredients in the slow cooker in the morning and dinner will be ready at 6:00pm after work.”
A: In our house we eat red meat once a week, and when we do, we’ve found that the all-star slow cooker awards goes to the mighty beef. Tougher cuts, and typically the less expensive cuts, such as the neck and shoulders (chuck), foreleg area (brisket), hind section (round steak) and undersides (flank) turn into fall-apart-tender meals. Long, moist cooking produces more intensely flavored dishes too because these marbled meaty areas dissolve over many hours of cooking.
Prep time: 15 minutes
Cook time: on LOW for 10 hours
Yield: 8 servings
4 lbs. boneless chuck roast, trimmed
1/2 tsp. Mrs. Dash
1/4 tsp. Black Pepper
4 large carrots, peeled & cut into 3-inch lengths
4 parsnips, peeled, quartered lengthwise and cut into 3-inch pieces
1 large onion, finely chopped
2 ribs celery, finely chopped
2 bay leaves
1 can low-sodium beef broth
Place the roast in the slow cooker and sprinkle with Mrs Dash and black pepper. Dry-rub seasonings into the roast. Add the carrots, parsnips, celery, onion and bay leaves around the roast and pour the broth over the meat and vegetables. Cover and cook on LOW for 10 hours.
Tip/ Variation: Prior to serving roast and vegetables, a sauce can be made with the juices from the slow cooker. Transfer the roast and vegetables to a serving platter and keep warm by covering dish with a sheet of aluminum foil. Pour juices from slow cooker into a medium-sized sauce pan, and add 3 tablesspoons of flour and 3 tables spoons of butter or vegan butter (like Soy Garden™ Soy Margarine). Whisk ingredients together over medium-high heat and bring to a boil. Boil for 3 minutes or until liquid thickens. Remove Bay leaves and serve sauce with roast and vegetables.