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Autumn Pot Roast


Just like that... the cool weather has arrived and the beginning of Fall is upon us. The last post was all about those last end-of-summer veggies and this post is about embracing all things Autumn. This weekend's Farmer's Market Haul was inspired by the crisp weather and my craving of a hearty, comfortable supper! This meal takes about 20 minutes to prep but tastes like the 8 hours it takes to cook. Let the crockpot do the work and come home to sweater weather on a plate!

SERVING SIZE: 6 PEOPLE (or 2-3 people with leftovers)

PREP TIME: 20 MINUTES

COOK TIME: 8 HOURS

INGREDIENTS:

4lb grass fed, local chuck roast

2-3 tbsp gluten free AP flour

1/4 cup tapioca flour

3 tbsp dairy free- non GMO butter

3/4 bag of organic baby carrots

2 stalks celery, chopped to equal size of baby carrots

1 medium yellow onion, chopped to equal size of baby carrots

3-4 cloves of garlic, peeled + smashed

1/4 cup tomato paste

1 cup dry, full bodied red wine

3 cups of bone broth or beef stock

3 sprigs of thyme

2 sprigs of rosemary

3 sprigs of oregano

2 bay leaves

3/4 teaspoon all spice, ground

sea salt + cracked black pepper

RECIPE:

Heat butter in large skillet (preferably cast iron) on high heat. While the pan gets SUPER hot, season the roast GENEROUSLY with salt + pepper by massaging it into the meat on all sides. Sprinkle and pat with 2-3 tbsp of the flour and shake to release the excess. Once the pan is extra hot, place the roast in the pan (you should hear it sizzle). Roast each side until it browns and develops some crisp evenly. Remove the roast from the pan and place in the crock pot.

Add the tomato paste to the same pan and mix in with any remaining meat bits and butter. Once mixed evenly- stir in the tapioca flour and add the wine. Once combined, add broth/stock, fresh herbs, allspice and more salt + pepper. Stir this over high heat for about five minutes as it thickens. Pour 1/4 of the sauce over the roast in the crockpot, add the chopped veggies and then the remaining sauce. Turn the crockpot on low and cook for 8 hours. Once the roast is done, discard the bay leaves, thyme/rosemary/oregano stems and cloves of garlic. Voila! Nothing better than a scoop-and-serve dinner that tastes like you slaved away for hours and hours!

Until next time - feast your eyes, feed your soul my friends!

-K

Kristen's Cooking Tips

#1 

Use sharp knives! Slicing, chopping, mincing- sharp knives cut prep time in half and are WAY safer than fighting with dull blades that barely get through the skin of a tomato. At the very least, get a knife sharpener and run the blade across it before any prep. 

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#2

Taste EVERYTHING as you go! Cooking is about using instinct and creating flavors- you'll never learn to cook if you don't develop instincts... taste the food at every stage and follow the flavor development, adding more salt, more acid, more cream- whatever your taste buds are reaching for. 

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#3

Mis en Place: it's french for everything in it's place. Before you start a dish, gather all of your ingredients and prep everything you need in advance. Minced garlic? mince it first and set aside. Chopped herbs? Chop away and be ready when you need them. So many people I talk to say cooking is stressful, there is "too much going on"- it's all about time management. Cooking should be relaxing and fun! Think about your favorite cooking show... notice how they always have everything they need right there? Read the whole recipe through and zoom out- while this is cooking, make this; while this is chilling, cook this. Know how to breakdown the steps and prepare your ingredients so you're not stuck with burning garlic while you're chopping cilantro. Go in with a clear mind and know you're about to fuel your body and nourish your soul with your own two hands...and a few sharp knives ;)

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