- chuck roast or pot roast (bone in for extra flavor)
- kosher salt
- olive oil
- white onion, medium chop
- carrots, medium chop
- celery, medium chop
- red wine
- tomato juice
- balsamic vinegar
- beef stock
- black pepper
- dried thyme
- bay leaves
- green olives
- dark raisins
- carrots, large chop
- celery, large chop
- new yellow potatoes, halved or quartered
- parsnips, bite sized pieces
- fresh rosemary sprig
- beef stock
- arrow root
Preheat the oven to 300 degrees F.
Wash and dry beef. Season with kosher salt.
Heat dutch over over high heat. Add olive oil. When up to tempurature, brown roast on all sides - give it a really good crust. Remove from dutch oven.
Reduce heat to medium. Add more oil, if necessary. Sauté onion, carrots, and celery. Add garlic and sauté briefly.
Add a few spoonfuls of flour and stir constantly. Deglaze with wine. Add tomato juice and balsamic vinegar, cook until tomato juice is fragrant.
Return beef to crock pot. Add beef stock until roast is half covered. Add cumin, black pepper, dried thyme, bay leaves, olives, and raisins. Bring to a boil.
Cover crockpot and place in oven. Cook for 3 hours, more or less, depending on size of roast.
Remove crockpot from oven and add remaining ingredients, except the arrow root. Add additional beef stock to cover all vegetables.
Bring to boil, cover, and return to oven. Cook for 1 hour.
Remove crockpot from oven. Remove beef to cutting board. Remove veggies and place in foil wrap to keep warm. Bring stock to boil. Mix arrow root in water and slowly add to stock until thickened.
Cut or shred beef. Return beef and vegetables to the crockpot and stir. Remove crockpot from heat.
Preparation time: 15 minutes
Cooking time: 4 hours