Nothing makes the house smell so good in winter as a roast that is slowly cooking all day. I finally dragged out and dusted off my slow cooker (I've got a huge oval Rival Smart Pot) and bought 4 lbs of grass fed shoulder roast that should feed me and the husband for the rest of the week.
Ingredients:
4 lbs beef shoulder roast seared on all sides
2 onions cut into wedges
4 carrots cut into large chunks
3 small turnips peeled and quartered
3 celery stalks cut into large chunks
2 cloves garlic minced
1 TBSP tomato paste
1 28 oz can diced tomatoes w/juice
1 cup beef stock
1 cup red wine
1/2 tsp thyme
1 bay leaf
salt and pepper
To cook:
Place all of the prepared ingredients in the slow cooker (roast should be fat side up) and cook on low heat for 10-12 hours (6-8 hours on high).
Remove meat and vegetables from the cooker and pour the liquid into a gravy separator.
When the fat is separated pour the non-fat liquid into a pan and boil until reduced to 2 cups of gravy.
