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Winter Pot Roast
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Cuisine: American Crock pot / slow cooker
This recipe comes from Cathleen Chartier, owner of Hugs & Quiches catering.
Use a 5- or 6-quart slow cooker to have plenty of space for all the winter vegetables. Serve with rice or mashed potatoes.
Hands on time: 30 minutes Total time: 9 hours and 30 minutes Serves: 8
Ingredients:
1 (3- to 4-pound) boneless chuck roast
1 tablespoon vegetable oil
2 medium onions, finely chopped
2 ribs celery, peeled and thinly sliced
3 cloves garlic, minced
1 tablespoon minced fresh ginger
1 tablespoon chili powder
1 teaspoon cracked black peppercorns
1 teaspoon salt
2 cups reduced-sodium beef broth
1 tablespoon red wine vinegar
2 carrots, peeled and cut into 2-inch lengths
1 rutabaga, peeled and cut in 3-inch chunks
2 turnips, peeled and cut into 2-inch lengths
Instructions:
Pat roast dry. In a large skillet, heat oil over medium-high heat. Add roast and brown on both sides, about 7 minutes per side. Transfer to slow cooker.
Reduce skillet heat to medium. Add onions and celery and cook until softened, about 6 minutes. Add garlic, ginger, chili powder, salt and pepper and cook, stirring, for 1 minute. Add broth and vinegar and cook until slightly thickened, about 6 minutes. Pour onion mixture over meat.
Add carrots, rutabaga and turnips to slow cooker. Cook on low for 8 to 10 hours, or until meat is tender.
Reduce skillet heat to medium. Add onions and celery and cook until softened, about 6 minutes. Add garlic, ginger, chili powder, salt and pepper and cook, stirring, for 1 minute. Add broth and vinegar and cook until slightly thickened, about 6 minutes. Pour onion mixture over meat.
Add carrots, rutabaga and turnips to slow cooker. Cook on low for 8 to 10 hours, or until meat is tender.
Nutrition:
Per serving: 424 calories (percent of calories from fat, 61), 31 grams protein, 10 grams carbohydrates, 3 grams fiber, 29 grams fat (11 grams saturated), 98 milligrams cholesterol, 412 milligrams sodium.
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