Tuesday, January 8, 2013

Sweet and Tangy Braised Chuck Roast

While at home for Thanksgiving, my Dad made an amazing roast!  It is very different from the standard roast that you are probably used to...it has some really unique ingredients that give it a little bit of sweetness.  I couldn't believe it when he told me what was in it.  So, don't be alarmed by the ingredient list when you see that there are cookies in it...embrace it!  Trust me!  This was super easy because it is a crockpot meal and tastes wonderful!
Sweet and Tangy Braised Chuck Roast
6 (2-inch) gingersnap cookies finely crushed into crumbs
1 cups peeled baby carrots
2 large celery stalks cut crosswise into 2-inch pieces
1 medium onion cut into 1-inch pieces
1 cup dry red wine
2 tablespoons red wine vinegar
1/4 cup raisins (I skipped this...not a raisin fan!)
1 teaspoon salt
1/2 teaspoon ground black pepper
1 (about 2 pound) beef chuck roast
In a 4 1/2 - 6 quart slow cooker, combine gingersnap crumbs, carrots, celery, onion, wine, vinegar, raisins, salt, and pepper.  Place roast on top of vegetables.  cover with lid and cook on low for 8-10 hours or high for 6-6 1/2 hours or until roast is very tender.  Place roast on warm platter. Skim and discard fat from cooking liquid.  Serve roast with vegetables and sauce.

The roast literally fell apart as I was taking it out...SO GOOD!!  Enjoy!  :)

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