So So So Behind!
Mar. 25, 2013 6:31 pm
Updated: Mar. 27, 2013 6:52 am
I have been wanting to blog about this recipe from the time I made it. I have been so busy with, kitchen remodeling, emergency room visits, and pretend Easter Sunday dinner that I never got to it. So as I sit here tonight with little to nothing to do I
figure I might I have time to write this blog...
I have 3 maybe 4 blogs in my head. Still I want this blog written most of all.
I used a recipe for a chuck roast that is cooked slow and low with vegetables. It is an oven recipe that sounded so good but looked like more work then I really wanted to do.
As you that read me know I am remodeling my kitchen slowly but surely. At the time of this dinner I was stripping the cabinet frames above my stove so needed a crock pot recipe. This recipe was for the oven but looked to me like I could crock pot it
and be a lot less work with the same good results.
Other then the cooking method the only things I did differently was using red wine in place of red wine vinegar, and fresh mushrooms instead of jarred
I browned the roast in a cast iron pan and then cooked my onions in 2 tablespoon of butter til soft adding the brown sugar on top of the onion and cooking until combined, I then carefully added the wine to the center of the pan de glazing the pan drippings.
I let it cook for 5 or so minutes and then added the beef broth. and let this blend together for 5 or so minutes. I put the roast into the crock pot and then poured the unbelievably good broth over the meat covered and left it cooking on high for 4 hours.
At the 4 hour bell I added the vegetables adding green beans to the list so I need not use the stove at all. I let it all cook another 4 hrs on high .
Dinner was out of this world good. The broth was so good I froze it knowing that some time soon it will be french onion soup. The meat tender juicy and full of flavor the vegetables cooked to perfection.