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Roast Beef (crockpot)
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| Take the time to dice the veggies (1/4 to 1/2 inches) Brown the meat well And bring the water to a full boil before adding Serve in chunks - They'll be fork-tender | |
| 2 Tbsp | olive oil, (or more as needed) |
| 1/2 cup | carrot, finely diced |
| 1/2 cup | celery, finely diced |
| 1/2 cup | turnip, finely diced |
| 1/2 cup | onion, finely diced |
| 1 | parsnip, finely diced |
| 3 to 4 lb | boneless chuck roast, trim as much far as possible & patted dry |
| 1/2 tsp | salt |
| 1/4 tsp | pepper |
| 3/4 cup | dry red wine |
| 1 cup | water |
Generously salt and pepper all sides of meat. Let stand at room temperature.
In a large, heavy skillet, heat 1 Tbsp oil over medium-high heat. Add veggies and cook, stirring occasionally, until softened (about 5 minutes). Transfer to crockpot.
Heat remaining 1 Tbsp oil in same skillet. Add roast and brown on both sides. This will take 2 to 3 minutes if the pan is nice and hot, a bit longer otherwise. If the meat is very lean or your skillet is non-stick, add some olive oil before you flip to the other side.
Place on top of veggies in crockpot. If there's not enough room to lay it flat, cut it in half and stack two pieces.
Add wine to hot skillet and deglaze, scraping up any browned bits. Boil until reduced to a syrupy consistency. Pour over meat in crockpot.
Add the water to hot skillet and bring to a full boil. Pour over meat in crockpot.
Cover and cook on Low for 8 to 9 hours.
To serve, transfer meat to cutting board or serving platter, scraping any clinging veggies off and leave in crockpot.
Pour liquid and veggies through a strainer, pressing on veggies, extracting as much liquid as possible. Discard the veggies. Allow this sauce to stand for a few moments so you can skim off some of the fat.
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