Crock Pot Roast
Ingredients
¾ tsp.
kosher salt
½ tsp.
freshly ground Kowalski's Black Peppercorns
1 tbsp.
minced garlic
1 ½ tbsp.
paprika
1 tbsp.
dried parsley
½ tsp.
dried mustard
1 tbsp.
cornstarch
3 lb.
Kowalski's Certified Akaushi Boneless Beef Chuck Shoulder Pot Roast
1 tbsp.
Kowalski's Extra Virgin Olive Oil
1 cup
diced onion
1 cup
diced carrot
1 cup
diced celery
2 tbsp.
water
½ cup
flour
6 oz. can
tomato paste
½ cup
dry red wine
½ cup
beef stock
Directions
- Whisk together first 7 ingredients (through cornstarch); sprinkle evenly on all sides of roast.
- In a large skillet, heat oil over medium heat; brown roast on all sides (about 15 min. total).
- Remove roast from pan; arrange in a slow cooker.
- Add vegetables and water to the skillet used to brown the roast; sauté for about 5 min., stirring to loosen browned bits from bottom of pan.
- Pour vegetables over meat in slow cooker.
- In a small mixing bowl, whisk together flour, tomato paste, wine and stock until smooth; pour over vegetables and meat in slow cooker.
- Cover; cook on high for 5-6 hrs. or low for 10-12 hrs.
Tasty Tip:
- You can also substitute a 16 oz. pkg. of Kowalski’s Mirepoix (from the Prepared Produce Section) for the onion, carrot and celery called for in this recipe.
