CommonGroundNebraska volunteer Jordan Classen shares her recipe for a Crockpot Beef Roast with Pure Nebraska viewers.
CommonGroundNebraska volunteer Jordan Classen shares her recipe for a Crockpot Beef Roast with Pure Nebraska viewers.
• 3 Pound Nebraska Beef Chuck Roast –
• 1 Tablespoon Olive Oil –
• 15 Onion Shallots (you can use frozen) –
• 2 Sticks Celery (finely chopped) –
• 2 Tablespoons Tomato Paste –
• 1/4 Cup Red Wine Vinegar –
• 1/4 Teaspoon Ground Nutmeg –
• 2 Cups Beef Stock –
• 4 Cloves –
• 2 Bay Leaves –
• 1 Tablespoon Butter –
• 1 Tablespoon Flour –
• 20 Baby Carrots –
• Thaw chuck roast for at least 24 hours in the fridge (if frozen).
• Add olive oil to the pan and brown chuck roast on all sides.
• Reduce the skillet to medium heat.
• In a crockpot, pour in shallots and finely chopped celery.
• Whisk together tomato paste and red wine and pour over vegetables.
• Add in the browned roast on top of the vegetables.
• Pour beef stock over roast, add cloves and bay leaves, and cook on low for 8 hours or until beef is tender.
• Whisk together flour and butter and add meat/celery/onion mixture to saucepan.
• Bring to s boil, then reduce heat and simmer for about 20-30 minutes.
• Steam baby carrots.
• Serve on a bed of homemade garlic mashed potatoes and topped with fresh parsley.
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