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Author Notes: An easy braise in a slow cooker with a mix of eastern and western flavorings, yielding a rustic, robust, aromatic and fork tender meal. Perfect for the cold weather and even tastier the day after! —nasilemak
- 3.5 pounds Boneless chuck roast
- 4 Medium Red bliss potato, quartered
- 5 Medium Carrot, peeled and cut 2 inch pieces
- 1 Large Yellow Onion, sliced
- .75 cups Red wine
- 8 Garlic cloves, roasted or raw whole
- 1 Ginger, one piece about 2 inches long, sliced thin
- .25 cups Cider vinegar
- 2 tablespoons Coriander seed, toasted in a dry hot pan until fragrant
- 2 teaspoons Fennel seed, toasted in a dry hot pan until fragrant
- 1.5 teaspoons Caraway seed
- 1 star anise
- 1 teaspoon kosher salt, plus extra to taste
- 1.5 teaspoons Black peppercorns, freshly ground
- 1 tablespoon canola oil
- 3 tablespoons minced parsley for garnish, optional
- Salt and pepper the meat on all sides. Add canola oil to a large hot skillet and brown the chuck roast on all sides, about 12 minutes. Set aside the meat and drain off the excess oil in skillet until a tablespoon remains.
- Saute the sliced onion in the same skillet over medium heat until lightly brown. Deglaze skillet with red wine and scape up the bits on the bottom of the skillet.
- Place the carrots on the bottom of the slow cooker, followed by the meat, the onions and red wine. Nestle the potatoes around the meat. Add the remaining ingredients plus 3 to 4 cups of cold water. The liquid should cover no more than half of the meat.
- Cover the slow cooker and set it to cook on a low setting for 8 hours.
- Check the meat after 8 hours. It should be fork tender. Remove the meat, garlic cloves and vegetables and place on a large warm serving platter. Remove and discard ginger and star anise. Defat the broth. Garnish with parsley and serve some of the broth with the dish. Note - The remaining broth could be later used as a soup stock or a flavorful broth for an Asian noodle dish.
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