Red Wine Slow Cooker Roast

How is  your week going?  I have been a busy girl this week.  My dancers had another competition this weekend (where they took 1st place in both dances and won overall high points on both numbers... ahem, thank you very much) and I have subbed several classes this week on top of my own.  I'm feeling a wee bit tired.  After tomorrow night's classes and our last competition this weekend, I will treat myself to a much needed REST.

Back to business... I would like to share with you a FABULOUS way to slow cook your Sunday roast.  Remember the delicious meal I told you about that we enjoyed for Easter?

Here's how to slow cook a fool-proof Roast.

Red Wine Slow Cooker Roast

Ingredients

2-3 lb roast (I used a top sirloin, but really any cut will work.  Even the toughest cuts become oh-so-tender when cooked slowly and long enough)

Salt, pepper and flour for rub

1-2 cups Red Wine (I used a Cabernet Sauvignon.  Any red wine works, but please get the real deal.  Cooking wine from the grocery store just isn't the same all packed full of sodium and lacking flavor)

1 Beef Bouillon cube

1 TBSP minced garlic

8 oz package sliced mushrooms

1 full onion, quartered

2 large handfuls baby carrots

Directions

Season roast with ample salt and pepper, and coat with flour.

Add dredged roast to a medium-high heated pan coated with EVOO, brown on all sides.

Transfer browned roast to a crock pot or other slow cooker, and turn heat to low.

In the same pan, add minced garlic, red wine, and beef bouillon cube.  Whisk until boiling, reduce heat to simmer and allow mixture to reduce (consistency will thicken up quite a bit).

While reduction is thickening, throw sliced mushrooms and quartered onion sections into the crock pot. 

 Slowly pour reduction over the roast.

Cover, and cook on low for approx 5-6 hours. (Your house should be smelling like a walk into heaven at this point). Add a few handfuls of baby carrots.  Red New Potatoes would also be fantastic to add at this point if you aren't already planning on making a side dish of mashed potatoes as I was.

Cover and continue to cook on low for approx 2-3 more hours or until the roast breaks apart easily with a fork.

To serve: Break up the roast into small chunks with a fork, garnish with onions, mushrooms and carrots on the side (for your pickier guests). Reserve all juices for your gravy.



Penny Wenny's Easy Peasy Gravy

Ingredients

Juices from slow cooked roast

starchy water from boiled potatoes (optional)

1 TBSP Kitchen Bouquet browning and seasoning sauce

1 beef bouillon cube

approx 1 cup flour water paste

approx 1 cup cold water

salt and pepper to taste

Directions

Strain juices from roast into small pot.

Add starchy water that was strained from your mashing potatoes (if applicable) until you have the desired amount of liquid, approx 1-2 cups. If you don't have potato water, you can simply add hot water or canned beef broth. I don't like to make a huge batch of gravy, just enough to serve that meal.  Bring mixture to a boil.  Add beef bouillon cube for flavoring if necessary, and Kitchen Bouquet, which deepens your color and flavor.

In a small bowl, whisk together flour and water until smooth and clump free.

 Slowly add cold water (a few TBSP) into the gravy pot to cool down the temp before slowly pouring in some of the flour mixture while quickly whisking with the other hand, to avoid clumps. 

While whisking, bring gravy back to a boil to determine its thickness.  Continue to alternate between cold water and flour mixture until you have reached your desired consistency.  Season with salt and pepper.

I served this meal with some fabulous Rhodes rolls brushed with butter right out of the oven (homemade roll recipe to be shared one of these days... I promise)

mashed potatoes, steamed broccoli and zucchini and some to-die-for strawberry shortcake that my momma shared with us for bezert dessert.  It was heavenly!

My only request when you make this fabulous Sunday meal- please invite me over.  :)

Have a beautiful rest of the week.  I am looking forward to some sunshine and heat tomorrow.  Garden boxes, here I come!

xoxo

~PW

I'm sharing this recipe with these fabulous parties.  Check them out!