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
Boneless chuck roast
Medium Red bliss potato, quartered
Medium Carrot, peeled and cut 2 inch pieces
Large Yellow Onion, sliced
Garlic cloves, roasted or raw whole
Ginger, one piece about 2 inches long, sliced thin
Coriander seed, toasted in a dry hot pan until fragrant
Fennel seed, toasted in a dry hot pan until fragrant
kosher salt, plus extra to taste
Black peppercorns, freshly ground
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.