I am so loving this crock pot challenge! I’ve been trying to make everything in the crock pot lately. Even chex mix!
But Blair vetoed that idea. No worries, I’ll have something new and fun next week!
Maybe bread?! Definitely bread!
This weekend has been sort of low key. I spent most of the day yesterday at work or on the road. It was so nice to come home, open a bottle of cheap (but super drinkable) wine, and relax. We finally finished the tv series The Tudors, which was a huge relief. The show started off great but ended up with a lot of death and torture.
Did I mention that we canceled cable? That’s why we’re watching random tv series. Not sure what’s up next, but I’m hoping for a little less burning at the stake and quartering…
We woke to early today, hit the gym and the grocery store, cleaned the house, and gave the dogs baths. I wish I would have remembered to take pictures of the dogs. So, so, so pitiful.
Anyway. Lets get to the point of this post! We spent allllll afternoon waiting for dinner. Maybe we learned a lesson today – don’t use the crock pot if you’re going to be home all day. It’s another type of torture.
Blair woke up craving beef brasato, which I’ve never even heard of. A quick google search took me to Food Network and I was sold. If you’re unfamiliar with beef brasato (braised beef), its basically a slow cooked roast with veggies, wine, and broth. Nothing bad to be found!
We found an Emeril recipe and chose to pair it with sundried tomato risotto. Two brand new recipes that will stay in our arsenal for a loooong time.
This dinner was restaurant quality, relatively easy, and made a lot of food. Hello, leftovers!
Crock Pot Beef Brasato
Serves 4-6. Adapted from Food Network
– 1/4 cup olive oil
– 1 (2 pound) beef chuck roast
– Salt and pepper
– 1/4 cup bacon, chopped
– 2 cups yellow onion, chopped
– 1 cup carrots, chopped
– 1 cup celery, chopped
– 4 cloves garlic, minced
– 1 bottle Shiraz (or any dry red wine)
– 2 cups beef stock
– 1 can tomato paste
– 4 whole cloves
– 1 cinnamon stick
– 1 sprig rosemary
– 2 bay leaves
– Pinch of steak seasoning
– Pinch of smoked sea salt
In a large skillet, heat olive oil over medium-high heat. Pat beef with salt and pepper. Sear beef on all sides, and remove from skillet. Add onions, carrots, and celery to skillet until caramelized, about 10 minutes. Add garlic and cook about 30 seconds.
Transfer vegetables to crock pot, and place beef on top. Pour in Shiraz and beef stock. Add bacon, tomato paste, cloves, cinnamon stick, bay leaves, rosemary, steak seasoning, and smoked sea salt.
Cover and cook on low 6-8 hours. During the last hour of cooking, turn heat to high and vent lid. Before serving, strain liquid into a small sauce pan and boil on high heat for 20-25 minutes, or until thickened with a gravy consistency.
Serve roast and vegetables drizzled with sauce reduction.
Want more crock pot recipes? Check out my Crock Pot Challenge wrap up – 9 easy and delicious slow cooker recipes!