Slow Cooked Pot Roast

Pot Roast

This recipe will serve 8 to 10 people, depending on how much your guests like their meat! The recipe calls for fresh thyme and parsley. I’ve noted the equivalent in the ingredient list for dried thyme, but for the parsley, it is slightly different. Because you are using half the parsley on the vegetables and half in the gravy, you would need the equivalent of 2 tablespoons dried on the vegetables and 2 tablespoons dried in the gravy. If you wish to use fresh herbs, please refer to the vegetable checking page to learn how to properly clean them.

Ingredients:

One 4-pound beef chuck roast
Kosher salt and freshly ground black pepper
⅓ cup all-purpose flour, plus more for coating
3 tablespoons olive oil
4 medium carrots, cut into 2-inch pieces
3 stalks celery, cut into 2-inch pieces
1 medium onion, cut into ½ inch wedges
3 cloves garlic, mashed
3 tablespoons tomato paste
1 cup red wine
3 cups low-sodium beef/chicken/vegetable broth
3 bay leaves
2 sprigs fresh thyme or 1 teaspoon dried thyme
½ teaspoon ground allspice
½ cup loosely packed parsley leaves, chopped

Directions:

Sprinkle the roast all over with 2 ½ teaspoons salt and 1 ½ teaspoons pepper. Coat in flour and shake off any excess. Heat 2 tablespoons of the oil in a large non-stick skillet over medium-high heat. Add the roast to the skillet and cook until golden brown on all sides, about 8 minutes, turning as needed. Transfer the roast to the insert of a 6-quart slow cooker, along with the carrots, celery, onions and garlic. Add the remaining 1 tablespoon oil to the skillet over medium heat. Add the tomato paste and stir until the oil begins to turn brick-red, about 1 minute. Add the flour and wine and whisk until thick (it’s OK if there are some lumps). Add the beef broth, bay leaves, thyme, allspice, ½ teaspoon salt and a few grinds of pepper and bring to a simmer, whisking, until the gravy is smooth and thickens slightly, about 4 minutes. Pour the gravy into the slow cooker. Cover and cook on low for 8 hours. The roast and vegetables should be tender. Remove the roast and let rest for a few minutes. Discard the thyme stems and strain the vegetables, reserving the gravy. Toss the vegetables with half the parsley and season with salt and pepper. Stir the remaining parsley into the gravy and season with salt and pepper. Slice the roast against the grain. Serve the meat and vegetables on a platter, moistening them with some of the gravy; serve the remaining gravy on the side.

If you want to make this ahead of time, follow all the same steps, browning the meat and creating the gravy, but allow them to cool. Slice up your vegetables, and add everything (minus the parsley) to a large gallon sized freezer bag. When you wish to actually cook your roast, let it defrost in your fridge first, then add it the crock pot and follow the remainder of the above instructions. It may take a while for the roast to defrost, even overnight. I suggest having a drip pan underneath it in the fridge so that you don’t have to worry about any errant juices.

Curry Chicken

Curry Chicken

Add a little Indian flair to your dinner table with this easy curry chicken. This recipe serves 8.

Ingredients:

2 pounds boneless, skinless chicken breasts, diced into large chunks
2 medium onions – thinly sliced
1 15 oz. can chickpeas – drained and rinsed
2 medium sweet potatoes – peeled and diced
2 large Yukon gold potatoes, peeled and diced
1 large or 2 small zucchini, diced
2 cups coconut milk – light or regular
1 cup chicken stock – low sodium
1 5.5 oz. can tomato paste
4 tablespoons curry powder – salt-free
2 teaspoons salt
2 cloves garlic, chopped
2 teaspoons ground turmeric
4 teaspoons ground cumin
1 teaspoon ground cinnamon
2 teaspoons cracked pepper
2 tablespoon finely chopped or grated fresh ginger
1 fresh chili, sliced (optional)
1 stalk lemongrass, sliced (optional)
4 kaffir lime leaves, sliced (optional)
1 cup green peas – frozen
3-4 tablespoons lemon juice
cilantro – optional garnish
Rice

Directions:

In the bottom of the slow cooker, whisk together coconut milk, chicken stock, tomato paste, garlic, ginger and all of your spices. If you are using the chili, lemongrass and kaffir leaves, add them now too. Add chicken breasts, onion, chickpeas, both kinds of potatoes and the zucchini. Using tongs, gently toss ingredients together to ensure everything is evenly coated. Cook on Low for 8 hours or High for 4 hours. Stir in peas and lemon juice 5 minutes before serving. Serve over rice and with plenty of fresh cilantro.

In order to make this ahead of time, simply whisk together coconut milk, chicken stock, tomato paste, garlic, ginger and all of your spices in a small bowl. If you are using the chili, lemongrass and kaffir leaves, add them now too. In a large gallon sized freezer bag, place the chicken and vegetables, except the peas, and pour your liquid spice mixture over everything in the bag. Seal the bag, removing as much air as possible. Rub the chicken through the bag, rubbing the sauce over and into chicken. Store the bag flat in the freezer until frozen through, then you can stand it up until you’re ready to use it. When it comes to the day you decide to serve the chicken, cook on low for 8 hours, and then follow the rest of the steps for preparing the dish the same as above.