Easy Crock Pot Roast

Serves 4-6
  • 3 cups water
  • 1 ½ oz. pkg. More Than Gourmet Classic French Demi-Glace
  • 1/2 cup flour
  • 1 tsp. kosher salt
  • 1 tsp. coarse ground black pepper
  • 1 (3 lb.) Akaushi chuck shoulder
  • 1 tbsp. olive oil
  • 1 cup finely diced onion
  • 1 cup finely diced carrot
  • 1 cup finely diced celery
  • 1/4 cup tomato paste
  • 1 cup dry red wine (or 1 additional cup beef stock)
  • 5 sprigs fresh thyme
  • 3 sprigs fresh parsley

In a medium saucepan, combine water and demi-glace; simmer, stirring occasionally, until dissolved (about 5 min.). In a large zipper-closure food storage bag, combine flour, salt and pepper; add roast, shaking to coat evenly. Reserve unused flour. In a large skillet, heat olive oil over medium heat; brown roast about 8 min. Turn; continue browning an additional 8 min. Remove roast from pan; arrange in a crockpot. Sauté vegetables with tomato paste in skillet about 5 min., stirring to loosen browned on bits of roast. Sprinkle reserved flour over vegetables; stir until coated. Add vegetables, beef stock, wine and fresh herbs to crockpot. Cover; cook on high heat for 5-6 hrs. or low heat for 10-12 hrs.