Monday, August 1, 2011

Slow-Cooker Pot Roast

Lunch - 01 August 2011, originally uploaded by essgee51.
We've mostly been repeating recipes, so I haven't been posting variations. This weekend, we once again turned to the trusty Slow Cooker Revolution, halving some parts of the recipe and using a blade roast instead of the asked-for boneless pork picnic shoulder roast (see below).

Turned out really well - richer and meatier for the inclusion of the bone. This one will definitely become a regular.
  • 1 T vegetable oil
  • 1 onion, minced
  • 3 garlic cloves, minced
  • 1 T tomato paste
  • 2 t fresh thyme, minced
  • 1/8 c all-purpose flour
  • 1/4 c white wine
  • 14.5 oz. can diced tomatoes, drained
  • 1 lb. carrots, peeled and cut into 1 in. chunks
  • 1 lb. parsnips, peeled and cut into 1 in. chunks
  • 1 blade roast, trimmed
  • salt and pepper
  • 1 t white wine vinegar
Put oil in a skillet over medium-high heat until shimmering. Add onions, garlic, tomato paste, and thyme. Cook till onions are softened and browning, 8-10 minutes. Stir in flour and cook for 1 minute. Whisk in wine, scraping up any browned bits, till smooth. Transfer mixture to slow cooker.

Put tomatoes, carrots and parsnips into slow cooker. Season roast with salt and pepper; add to slow cooker. Cover and cook till pork is tender (five hours on high worked fine for me; the book recommends 9-11 hours on low or 5-7 on high).

Transfer roast to cutting board, tent with aluminum foil and rest for 20 minutes.

Let braising liquid settle, then remove fat, if you like (we skipped this). Stir in vinegar and season with salt and pepper to taste.

Slice roast, spoon sauce over the slices, and serve.

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