Slow-braised beef or pork is not only succulent and delicious, it’s inexpensive, its preparation is low maintenance and the leftovers are incredibly versatile. Last week, my “supermom” sister, Jules asked me to slow roast some beef in her crock pot for her upcoming work week. She has four young girls and a meat-loving husband. She basically wanted to slow roast the beef Sunday to use in various dishes during the week – dinner simplified for her exceptionally busy household. Between opening a brand new high school (she’s the principal), newborn twins, two girls starting their first week of school and her hard working husband, whatever “convenience” I could give her I was gladly accepting.
While the stew itself is the perfect meal with some buttery, crusty bread and crisp salad, the leftovers are what make this one day project worthwhile for the week. I’ve included the recipe to a remarkably simple slow-braised chuck roast but the same recipe can be modified for a pour shoulder or any tough meat that does well and requires slow braising. Now, I know this recipe is not groundbreaking or innovative but it is simple, classic, delicious and perfect for the homecook. You can’t go wrong.
Grab your crock pot or Le Creuset Dutch Oven and create this delicious dish.
2-3 lb chuck roast (or stew meat) or pork shoulder
¼ cup olive oil
1 large onion
1 bag peeled baby carrots
2 stalks celery
1 quart beef broth or stock
¼ cup Worcestershire sauce
¼ cup cider vinegar
¼ cup ketchup
1 bunch fresh parsley
½ cup red wine
1 T garlic powder
1 T onion powder
cracked black pepper
Season the raw meat liberally with salt and pepper then brown the roast or stew meat in olive oil in a sauté pan. Once browned on all sides transfer with all the juices and fat into the crock pot (or Dutch Oven).
Add all remaining ingredients. Cover and slow braise on the HIGH setting of your crock pot (or med low to low heat for Dutch Oven) and set your timer for 3 hours. Test to see if your meat shreds with ease with a fork and knife. Add additional time if it seems chewy. When finished transfer the meat and veggies onto a cookie sheet. Shred the meat if desired. Or ladle the meat and veggies into a bowl with the broth and enjoy.
Here are the many dishes you can make out of your braised meat:
Tacos | Enchiladas | Lettuce Wraps | Spicy Beef or Pork Salad | Sliders | Curry
Beef Stroganoff | Chili | Hash | Stir Fry | Fried Rice | Sloppy Joes