Joe and I celebrated our 12th anniversary last month and so we spent a day…
I am sitting here on this bitterly cold winter night holding a cup of hot peppermint tea and browsing through my recipe binder to come up with our weekly dinner schedule. I am sure that anyone who knows me is not surprised that I plan out our dinners ahead of time each week…I’m a tiny bit obsessed with planning ahead. Which can sometimes lead to my downfall because, as we all know, it is impossible to plan something as volatile and unpredictable as LIFE. But I’ll probably keep trying anyway!
So I have this hunk of a chuck roast sitting in my freezer that I bought on my last trip to our local butcher in anticipation of making my favorite winter recipe…Bloody Mary Pot Roast. I am excited just thinking about it! I love the way it makes the kitchen smell as it cooks all day long. I love the way the meat falls apart under your fork when you reach in for a bite. I love the way the gravy is thick and hearty and the perfect complement to smashed potatoes. This is my definition of comfort food.
Sorry….in my excitement, I am getting a little bit ahead of myself. I also wanted to post an example of one of our weekly winter dinner menus. Hopefully one day we will have all of these recipes on our website…one step at a time, right? So, for now, here is our menu for the week, along with the recipe below for Bloody Mary Pot Roast. (Sorry, no pictures yet…one of my personal objectives for 2014 is to take more pictures of food!)
WINTER MENU
SUNDAY: Bloody Mary Pot Roast (see recipe below) served with smashed potatoes
MONDAY: Sloppy Joes on homemade wheat rolls served with our canned green beans
TUESDAY: Roasted Salmon with Lentils served over salad greens
WEDNESDAY: White Chili (made with leftover turkey from Thanksgiving) with buckwheat-corn muffins
THURSDAY: Pork Roast with White Beans and Cranberries served over quinoa and with the other half of that jar of canned green beans
FRIDAY (Pizza Night!): honey-wheat crust topped with feta cheese, caramelized onions, toasted walnuts, and broccoli rabe
SATURDAY: Roasted Tomato Soup (made in September and frozen) with broiled cheese toasts and salad
And now, for the feature presentation…
AuthorMaria[cooked-sharing]
3 tbsp olive oil
4 lbs chuck roast
1 ½ cups red wine
18 oz tomato juice
1 tbsp Worcestershire sauce
1 lemon, juiced
¼ tsp hot sauce (add more if you like things spicy…I tone it down for the kids)
1 garlic clove, minced
6 tbsp whole wheat flour
salt and pepper, to taste
1 tbsp arrowroot powder
1 tbsp honey
1 large onion, chopped into large pieces
6 medium carrots, sliced
6 celery stalks, sliced
1
Season all sides of the beef with a decent amount of salt and pepper. Heat oil over moderately high heat in a heavy pan. Brown the meat on all sides , taking time to get a nice crust on the outside. Transfer the roast to your slow cooker.
2
Combine the red wine, tomato juice, Worcestershire sauce, lemon juice, hot sauce, garlic, flour, salt and pepper, arrowroot powder, and honey in a bowl and stir with a whisk. Pour over the roast in the slow cooker. Place vegetables around roast and cover. Cook on low for 8 to 10 hours.
CategoryDairy-Free, Fall, Main Dish, Nut-Free, Slow Cooker, Winter
Ingredients
3 tbsp olive oil
4 lbs chuck roast
1 ½ cups red wine
18 oz tomato juice
1 tbsp Worcestershire sauce
1 lemon, juiced
¼ tsp hot sauce (add more if you like things spicy…I tone it down for the kids)
1 garlic clove, minced
6 tbsp whole wheat flour
salt and pepper, to taste
1 tbsp arrowroot powder
1 tbsp honey
1 large onion, chopped into large pieces
6 medium carrots, sliced
6 celery stalks, sliced
Directions
1
Season all sides of the beef with a decent amount of salt and pepper. Heat oil over moderately high heat in a heavy pan. Brown the meat on all sides , taking time to get a nice crust on the outside. Transfer the roast to your slow cooker.
2
Combine the red wine, tomato juice, Worcestershire sauce, lemon juice, hot sauce, garlic, flour, salt and pepper, arrowroot powder, and honey in a bowl and stir with a whisk. Pour over the roast in the slow cooker. Place vegetables around roast and cover. Cook on low for 8 to 10 hours.
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Yum – this is one of our favorite fall and winter recipes! Question – what does the arrowroot powder do (or what flavor does it add)?
I used the arrowroot powder to replace the cornstarch in the ingredients on the side of the packet of onion soup mix (which was in our original recipe). I tend to use arrowroot powder to replace cornstarch in all of our cooking and baking in order to avoid GMO corn. So, in answer to your question, it is used as a thickener and does not impart much flavor to the dish.
Cool, thanks for the info!