Comfort food at it’s finest, and it’s almost too easy to be fair! I was so glad around 2 or 3 yesterday when I started thinking “what should I make for dinner?” that it was only a temporary culinary case of amnesia. I had already made dinner!!! What? Yes, because the slow-cooker, right up there with the instant pot remains a modern marvel to home chefs everywhere.
I hear a lot of people say that their slow-cookers “dry things out.” I have personally never had that problem, but I think it may be because I have always been under the impression you are supposed to add some sort of flavorful liquid to keep everything well moistened.
For my tastes, I am in LOVE with browned meat. If I’m cooking meat, it’s getting seared first. Period. I think it gives the meat more flavor. Never boiled, always broiled…..or seared, but I digress.
Beef Roast that Melts Like Butter
3-4 lb Beef Chuck roast (rub both sides with 1 tsp sea salt each)
1 tbsp minced garlic
1 small onion
1 cup quartered mushrooms
6-7 medium carrots cut into chunks (whatever size you’d like to eat them)
1 1/2 cup celery, cut
1 leek well rinsed and cut about the same way you do the celery
1 bay leaf, 2 tbsp tomato paste
3 tbsp soy sauce or Bragg’s liquid aminos (I use Braggs, same taste)
2 tbsp balsamic vinegar
3/4 cup water with 2 Beef bouillon cubes
sprinkle of sea salt + sprinkle of dried thyme and black pepper
Sear the salted meat on both sides (5 or 6 minutes per side), meanwhile put bay leaf, bouillon cubes and water and carrots on the bottom of slow cooker. Place meat on top and add all other veggies to slow cooker on top and around meat. Then mix the vinegar, braggs and tomato paste well and pour over veggies. Cook on high for 6 hours or allow to cook long and slow on low for 8-15 hours (it should be plenty tender after 8 on low.