My husband and I are happy Flexitarians. Our two younger children are not. (And that is okay.)
With that out of the way… You will notice that most of the foods I post are low on animal protein, or contain none at all. Today is not that day!
Today, it is cold in Austin (44 degrees Fahrenheit). We were in the need of food warmth. Young Lady helped me get the roast in the oven. Then, we waited.
And truthfully, that is the benefit of slow cooking. You invest a few minutes at the front end and then are free.
As always, here is my method. (I don’t do well with hard and fast recipes for cookery. Measuring is for baking!)
Ingredients:
2.5 to 3 lb. Beef Chuck Roast
Non-Stick Spray
3 Tablespoons Grapeseed Oil (more if needed)
Garlic Powder
Onion Powder
Black Pepper
Kosher Salt (or any other natural salt)
One Red Bell Pepper, chopped
One Yellow Onion, chopped
Four Large Carrots, peeled and large chopped
One Large Purple Sweet Potato, large chopped
One Plum Tomato, chopped
1/2 Carton of Baby Bella Mushrooms, chopped
1 Envelope of Brown Gravy Mix
1 Can of Cream of (Your Choice) Soup : I only had Chicken. No one noticed.
3 Tablespoons of Corn Starch
1/2 cup cold water
Method:
First, rinse your roast and pat dry. In a cast iron skillet, heat oil until very hot. I use grapeseed oil due to it’s high smoke point.
While the skillet heats, season the roast heavily with onion powder, garlic powder, black pepper and salt. Carefully place seasoned side down in skillet. Season the top side in the same fashion. Leave the meat to sear and brown. Do. Not. Mess. With. It. We are looking for deep browning. (That’s flavor!)
While the roast is doing it’s thing… Spray the oven-proof, lidded pot that you will use to braise the beef with non-stick spray. Then, begin chopping the onion, red pepper and tomato. Add these to the pot. To this mixture, add the package of brown gravy mix and stir well to coat.
Check the roast. If deep golden brown, it is time to sear the other side in the same way.
Once seared, place the roast directly on top of the gravy mix/veggie mixture. Rough chop the carrots, mushrooms and the purple sweet potato and add to the top. Grind over black pepper and additional salt. (And you have the above picture!)
After Four Hours in the Oven
Mix water, soup and cornstarch until smooth. Pour over the meat and vegetables. Seal the pot and cook for 30 minutes at 400 degrees. After that time, drop the temperature to 325 and cook for at least four hours before peeking. After four hours, gently stir. Braise at least another hour before gently removing large veggies and roast from the gravy. Cover and set aside as you reduce the gravy on the stovetop burner.
Mash the veggies that haven’t disintegrated a bit as you occassionally stir the gravy. Taste for seasoning. When thickened to your liking, serve.
Eat well,
Jalanda
Da Bee's Knees 