Ingredients
2 carrots, peeled and cut in half widthwise
1 medium yellow onion, peeled, root trimmed but left intact, and sliced into 4 wedges
3 cloves garlic, smashed
3 sprigs fresh thyme
1 large bay leaf
3 whole cloves or allspice berries
1 cup homemade or low-salt canned chicken broth
1 cup dry white wine (such as Sauvignon Blanc)
2 Tbs. tomato paste
1 boneless beef chuck roast (2-1/2 to 3 lb.)
2 Tbs. olive oil
Kosher salt and freshly ground black pepper
2 Tbs. brandy
1/2 tsp. prepared horseradish
1/2 tsp. grainy prepared mustard
2 Tbs. sour cream
1 tsp. all-purpose flour
2 Tbs. minced fresh flat-leaf parsley
Fine Cooking
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1 medium yellow onion, peeled, root trimmed but left intact, and sliced into 4 wedges
3 cloves garlic, smashed
3 sprigs fresh thyme
1 large bay leaf
3 whole cloves or allspice berries
1 cup homemade or low-salt canned chicken broth
1 cup dry white wine (such as Sauvignon Blanc)
2 Tbs. tomato paste
1 boneless beef chuck roast (2-1/2 to 3 lb.)
2 Tbs. olive oil
Kosher salt and freshly ground black pepper
2 Tbs. brandy
1/2 tsp. prepared horseradish
1/2 tsp. grainy prepared mustard
2 Tbs. sour cream
1 tsp. all-purpose flour
2 Tbs. minced fresh flat-leaf parsley
Description
A Slow Cooker Makes This Aromatic Pot Roast Largely Hands-off, But If You Don't Have One, Just Follow The Modifications At The End Of The Recipe. Serve Over Egg Noodles Or Mashed Potatoes, Along With Roasted Root Vegetables Or Sautéed Greens.
Fine Cooking
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