Wednesday, July 16, 2014

Crock Pot Maple Dijon Pot Roast

Ya'll. This meal.

Probably one of my favorite paleo meals yet. It was AMAZING.

I served this roast with cauliflower mash (see the bottom of this post for a cauliflower mash recipe) and roasted root veggies (carrots, parsnips, and radishes... tossed with a little olive oil and baked at 425* for 1 hour.) Also, I whisked some arrowroot flour into the gravy to make it thicker! Amazing. I love gravy. 

Maple-Dijon Pot Roast
This recipe is copied from: The Kitchn 

Serves 4-6
2 1/2 to 3 pounds beef chuck roast (See Recipe Notes)
4 to 5 slices bacon, diced (or neutral cooking oil)
3 large onions, peeled and sliced into half moons
1 1/2 to 2 cups chicken stock
1 tablespoon Dijon mustard
1 tablespoon maple syrup
1 tablespoon balsamic vinegar
1 teaspoon paprika
1 teaspoon kosher salt
Freshly ground black pepper, to taste
Fresh thyme, for garnish

Pat the beef dry with paper towels and season generously with salt and pepper.
Set a large Dutch oven or heavy skillet over medium-high to high heat. Add the bacon and cook until some fat starts rendering and it begins to turn golden. Push the bacon to the sides and add the beef. Sear both sides until golden brown, about 10 minutes per side, and transfer all the meat to the bowl of the slow cooker.

Pour off all but 2 tablespoons of the bacon fat. Reduce heat to medium. Add the onions and cook until starting to soften, about 5 minutes. Pour in a few tablespoons of chicken stock and bring to a boil, scraping up any of the brown bits from the bottom of the pan. Pour the onions and pan juices into the bowl of the slow cooker.

In a separate bowl, whisk the remaining chicken stock, Dijon, balsamic vinegar, maple syrup, paprika, salt, and pepper until combined. Pour the liquid mixture over the roast. Close the lid and cook on LOW heat until the meat falls apart and is meltingly tender, about 8 hours.

Transfer the roast to serving bowl or platter and cover with foil. Pour the cooking liquids into large saucepan and bring to a boil. Cook until the gravy is reduced to desired thickness (THIS IS WHEN I ADDED THE ARROWROOT FLOUR). Cut the roast into chunks and pour hot gravy over the top.

Recipe Notes

  • Beef chuck from the shoulder area is the ideal meat for a pot roast. Cuts of beef chuck can go by many names: 7-bone pot roast, blade roast, chuck-eye roast, boneless chuck roast, shoulder pot roast, mock tender, flat iron roast, and cross-rib roast. Choose whichever one has the size and shape to suit your needs. I tested with a 2 1/2 pound 'boneless chuck roast.'
  • To make in a Dutch oven: Prepare the meat and vegetables for the pot roast as directed, then place all the ingredients in a Dutch oven. Cover and simmer over very low heat (or in a 325°F oven) until the potroast is tender. Cooking time will be reduced, so begin checking the roast after about 2 hours.

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