Easy Crock Pot Roast
Ingredients
3 cups
water
1 ½ oz. pkg.
More Than Gourmet Classic French Demi-Glace
½ cup
flour
1 tsp.
kosher salt
1 tsp.
freshly ground Kowalski's Black Peppercorns
3 lb.
Kowalski's Certified Akaushi Boneless Beef Chuck Shoulder Pot Roast
1 tbsp.
Kowalski's Extra Virgin Olive Oil
1 cup
finely diced onion
1 cup
finely diced carrot
1 cup
finely diced celery
¼ cup
tomato paste
1 cup
dry red wine
5
sprigs fresh thyme
3
sprigs fresh parsley
Directions
- In a medium saucepan, combine water and demi-glace; simmer, stirring occasionally, until dissolved (about 5 min.). Set prepared demi-glace aside.
- 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 oil over medium heat; add roast and brown for about 8 min.
- Turn roast; continue browning for 8 min. more.
- Remove roast from skillet; place in a slow cooker and set aside.
- Add vegetables and tomato paste to the skillet used to cook the roast; sauté for about 5 min., stirring to loosen browned bits of roast.
- Sprinkle reserved flour over vegetables; stir until coated.
- Add vegetables, prepared demi-glace, wine and fresh herbs to the slow cooker; cook on high heat, covered, for 5-6 hrs. or on low heat for 10-12 hrs.
