I'm a huge fan of slow cookers. They make meal prep a breeze and can turn pieces of a chuck roast into the most tender cuts of beef you'll ever taste. You just let the ingredients slowly cook for 8 hours and then add a little heavy cream at the end. My favorite is to serve the dish over egg noodles, but rice or mashed potatoes are also popular choices.
- 1 pound cremini mushrooms, halved
- 3 pounds beef chuck or arm roast
- 1/3 cup plus 1 tablespoon all-purpose flour, divided
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons olive oil, divided
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 3/4 teaspoon dried thyme
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 3/4 cup heavy cream
- Chopped fresh parsley leaves, for garnish (optional)
1. Place the mushrooms in a 6-quart or larger slow cooker; set aside. Trim off any large pieces of fat from the roast and cut into 2-inch pieces. Place in a large bowl, add 1/3 cup of the flour, the salt and pepper, and toss to combine.
2. Heat 1 tablespoon of the oil in a large skillet over medium-high heat until shimmering. Add half of the beef and sear until browned on a few sides, 2 to 3 minutes per side. Transfer the browned beef to the slow cooker. Repeat with the remaining oil and beef, reserving any flour left at the bottom of the bowl of beef.
3. Add the onion, garlic, and thyme to the skillet and cook, stirring occasionally, until softened, about 4 minutes. Sprinkle with the reserved beef flour and cook, stirring frequently, for 1 minute. Add the broth and Worcestershire, scrape up any browned bits from the bottom of the pan, and bring to a simmer. Pour into the slow cooker and stir to combine.
4. Cover and cook on the LOW setting until the beef is fork tender, about 8 hours. About 30 minutes before serving, whisk the cream and remaining 1 tablespoon of flour together in a measuring cup or bowl until smooth. Pour into the slow cooker and stir to combine. Cover and cook for 30 minutes more. Taste and season with salt and pepper as needed. Garnish with parsley if desired and serve over egg noodles.
Wine pairing: Cabernet Sauvignon
|Grogs and Goldie, 1956|