• Fall Dinners - 14

    From Dave Drum@1:3634/12 to All on Fri Nov 18 15:14:00 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Pressure Cooker Pot Roast
    Categories: Beef, Wine, Vegetables, Herbs
    Yield: 6 servings

    4 lb Beef chuck roast; cut in
    - half
    Salt & black pepper
    2 tb Vegetable oil
    7 oz Frozen pearl onions
    +=OR=+
    1 lg Yellow or red onion; peeled
    - thin sliced
    8 cl Garlic; smashed, peeled
    1 1/2 c Dry red wine
    1 tb Red wine vinegar
    5 Fresh woody herb sprigs
    +=OR=+
    1 ts Dried thyme, rosemary or
    - sage
    1 1/2 lb Root vegetables; in 2"
    - chunks
    2 tb Unsalted butter; room temp
    2 tb Flour
    H PICKLED ONIONS (OPT)
    1 c Red wine vinegar
    2 tb Granulated sugar
    7 oz Frozen pearl onions
    +=OR=+
    1 lg Yellow or red onion; peeled,
    - thin sliced
    Salt

    Season the beef generously all over with about 1 heaping
    tablespoon salt. Heat the oil in a large skillet over
    medium-high. Add one chunk of the beef and sear on one
    side, undisturbed, until deeply browned, 5 minutes.
    Using tongs, remove the first chunk and place it in a 6-
    to 8-quart slow cooker. Repeat with the second and third
    pieces, searing one side and then placing the beef in
    the slow cooker. (You can certainly brown more than one
    side of each chunk, but one side is enough to build
    flavor without spending too much time on this step.)

    Add the pearl onions and garlic to the skillet. Season
    lightly with salt and generously with pepper and cook,
    stirring, until just softened, 3 minutes. Pour in the
    red wine, vinegar and 1/2 cup water. Scrape up the browned
    bits with a wooden spoon or spatula and let the mixture
    come to a bubble. Tip the mixture into the slow cooker,
    and add the herbs. Cover and cook on low for 4 hours.

    Make the pickled onions, if desired: Bring the vinegar
    and the sugar to a boil in a small saucepan over high.
    Add the pearl onions and a generous pinch of salt. Cook,
    stirring, to dissolve the sugar and warm the onions
    through, about 1 minute, then remove from heat. Set
    aside at room temperature to pickle until ready to
    serve, at least 1 hour. (Ideally, make the pickled
    onions in the morning, when you prep the dish. You could
    even make them up to 5 days ahead and store them in a
    sealed container in the refrigerator.)

    Uncover the slow cooker, flip the pieces of beef with
    tongs, and add the root vegetables, pushing them under
    the liquid. Cover and cook on low until the beef and
    vegetables are both very tender, an additional 4 to 5
    hours. Check to see if the meat is tender by testing it
    with a fork; it should be juicy and flavorful, and pull
    apart easily. If the meat is not yet tender, cover and
    cook another 1 to 2 hours. (The amount of time can
    depend upon the leanness or fattiness of your cut, or
    how hot your slow cooker runs.) Using tongs and a
    slotted spoon, remove the beef and vegetables to a
    serving platter. Break the beef into large chunks to
    serve. Drizzle some cooking liquid over the top of the
    beef and vegetables, and top with drained pickled onions
    to serve. Discard the remaining cooking liquid or strain
    it, refrigerate it, discard the fat and freeze the
    remaining liquid as beef stock.

    If you’d prefer a thicker gravy, strain the cooking
    liquid into a medium pot and bring it to a boil over
    medium-high heat. Meanwhile, combine the butter and
    flour in a small bowl and knead it together with your
    fingers until it is uniform, almost like a dough. Once
    the liquid is boiling, drop the butter-flour mixture
    into the pot, whisking well to combine. Let it bubble
    until it is lightly thickened, about 5 minutes, then
    drizzle some gravy over the pot roast and vegetables,
    and top with the drained, pickled onions. Serve extra
    gravy on the side.

    By Sarah DiGregorio

    Yield: 6 servings

    RECIPE FROM: https://cooking.nytimes.com

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