Monday, October 11, 2010

Sweet & Tangy Chuck Roast

I don't like celery, so I increased the carrot and onion. I'd like to experiment with the recipe; it was okay, but certainly nothing to write home about. I'm not wild about the cookie crumbs. Some ginger and molasses in the mixture would bring in the same flavors...

6 2-inch gingersnap cookies
2 C peeled baby carrots
2 stalks celery
1 medium onion
1 C dry red wine
2 Tbls red wine vinegar
1/4 C raisins
1 tsp salt
1/2 tsp pepper
2 lbs beef chuck roast
(I used elk meat for this one)

Prep: Crush ginger snaps into crumbs. Cut celery stalks into 2 inch pieces; cut onion into 1 inch chunks.

In a 4-6 quart slow cooker, combine cookie crumbs, carrots, celery, onion, wine, vinegar, raisins, salt and pepper. Place roast on top of vegetable mixture. Cover with lid and cook on low 8-10 hours, or high 6 to 6 1/2 hours, or until roast is tender.

Transfer roast onto a platter. Skim any fat off liquid. Serve with vegetables and sauce; serve with green salad and a crusty bread.

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