Sunday, June 7, 2015

Slow cooked beef roast

I made something delicious.

We had a beef roast, about a 3-4 pounder and I wanted to cook it in the slow cooker so that it would fall apart. Then I was gonna put that deliciousness into some taco shells and nom.

Since I have a case of tomato wine from my wine guy, I thought I would experiment a bit.

I trimmed the fat cap off the roast, sliced up some carrots and celery, chopped a couple of onions, opened a can of diced tomatoes, opened a bottle of tomato wine and let some magic happen.


One 3-4 Lbs Beef Roast, trimmed
One can petit diced tomatoes
2 carrots, washed and sliced (I cheated and used the food processor)
2 celery stalks, washed and sliced (still cheating. Food processor for the win)
2 onions, chopped (yup, food processor)
A handful of the left over dry rub I made for the pork ribs.
1Tbs brown sugar
a large palmful of oregano
about 2 oz tomato paste (it was about half a tube).
Oh! and one _ oz bottle tomato wine (smug-ina If you don't have tomato wine, any wine you like will be fine.)

I put the veg through the food processor because A) I didn't want to chop it all myself and 2) because I wanted small bits. I knew this was going to be a long cook time and I wanted the veggies to just disappear.

Put everything in the slow cooker and cook it on low for about 6 hours and then turn it to warm over night.
Or until the meat easily pulls apart if you cant wait 24 hours.

After the meat is done, move it to a separate pan to shred, then remove the cooking liquid from the slow cooker, leaving just enough to cover the meat. Return the shredded meat to the slow cooker and let it sit until ready to eat. Save the cooking liquid for another purpose (soup, thicken it for pasta).