Tips on Pot Roast f2^O9#kY1ueLd,FNdodV5

This is the best pot roast, our family loves it and everyone to whom we have served it has been exuberant in their praise. It doubles well, and is very tasty.

Slow Cooked Pot Roast with Mustard & Horseradish Gravy from Fine Cooking

2 carrots, peeled and cut in half width wise (I used 4 and quartered them) 1 medium yellow onion, peeled and sliced into 4 wedges 3 cloves garlic, smashed (I use 4) 3 sprigs fresh thyme 1 large bay leaf 3 whole cloves or allspice berries (we used cloves and will try the allspice next time) 1 cup homemade or low-salt canned chicken broth 1 cup dry white wine (they recommended Sauvignon Blanc, I used Pinot Grigio) 2 tablespoons tomato paste 1 boneless beef chuck roast (2 1-2-3 lbs) 2 tablespoons olive oil Kosher salt and freshly ground black pepper 2 tablespoons brandy 1-2 teaspoon prepared horseradish (I used about 4 times this amount) 1-2 teaspoon grainy prepared mustard (again, 4 times this) 2 tablespoons sour cream 1 teaspoon all purpose flour 2 tablespoons finely minced flat leaf parsley

Put carrots, onion, garlic, thyme, bay leaf and cloves or allspice in the bottom of a slow cooker. In measuring cup or bowl, whisk together the broth, wine and tomato paste to blend.

Set large heavy based skillet over medium high heat. Pat roast dry, rub with olive oil, salt and pepper all over. Sear roast in skillet until a dark crust forms on one side, 3-5 minutes, turn and sear other side. Reduce heat to medium and put roast on top of vegetables in the crock. Add broth mixture to skillet, bring to boil and scrape the bottom to loosen any browned bits. Pour the liquid over the roast and cover the crock, don't stir. Turn the slow cooker to low, cook gently without lifting the lid until the roast is fall apart tender, 8-10 hours (I did this for 8 hours).

Transfer roast to a cutting board and tent with foil. Strain contents of crock through a sieve set over a medium sauce pan (I used the same skillet from before). Discard the solids (I disagree with this and saved the carrots, onion and garlic to serve with the meat). Skim fat from the top of the strained liquid. Bring to boil and simmer rapidly until reduced by half, about 10 minutes. Whisk in the brandy, horseradish and mustard. In a small bowl, mix the flour into the sour cream, stir in a few tablespoons of the sauce, then pour the sour cream mixture into the sauce, whisking vigorously to blend. Cook over medium heat, stirring occasionally, for 5 minutes to blend the flavors. Meanwhile, slice the roast thinly. Serve with the gravy and a sprinkling of parsley.

I like to serve this with either mashed potatoes or egg noodles and a salad along with the veggies from the pot. Regards, Ranee

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