This is pretty close to Julia Child's beer and onion pot roast recipe from Volume 1 of Mastering. I browned a big piece of lean, tough beef -- bottom round, I think -- in some oil. I then sauteed some carrots and several onions. Then I dumped it all into the crockpot with herbs (parsley, thyme, bay leaf, peppercorns). I made a small, light brown roux in the leftover drippings and added that to the crockpot. I deglazed the pan with a few bottles of Stella Artois (it's an annoying hipster pot roast, you see). Seven hours later, it was tasty. It was also extremely difficult to eat, what with noodles slithering back into the somewhat thin broth. If I'd had time, I would have reduced the broth for several more hours on the stove.
1 comment:
I always use way less liquid than the recipe calls for when I use the crockpot. But with wine, you want all the flavor,so it's probably better to reduce the sauce at the end.
Maybe the whole recipe would be less watery if one concentrated the sauce first, but then you lose the appeal of just throwing things into the crockpot and leaving them without a fuss.
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