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
Ingredients
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3.5 pounds
Boneless chuck roast
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4
Medium Red bliss potato, quartered
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5
Medium Carrot, peeled and cut 2 inch pieces
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1
Large Yellow Onion, sliced
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.75 cups
Red wine
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8
Garlic cloves, roasted or raw whole
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1
Ginger, one piece about 2 inches long, sliced thin
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.25 cups
Cider vinegar
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2 tablespoons
Coriander seed, toasted in a dry hot pan until fragrant
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2 teaspoons
Fennel seed, toasted in a dry hot pan until fragrant
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1.5 teaspoons
Caraway seed
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1
star anise
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1 teaspoon
kosher salt, plus extra to taste
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1.5 teaspoons
Black peppercorns, freshly ground
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1 tablespoon
canola oil
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3 tablespoons
minced parsley for garnish, optional
Directions
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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.
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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.
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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.
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Cover the slow cooker and set it to cook on a low setting for 8 hours.
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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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