- Oven & Rack (for even cooking of pot roast)
- Slow Cooker (ideal for slow cooking tough meat cuts)
- Vegetable Peeler (essential for peeling vegetables)
- Chef's Knife (used in chopping and preparation)
- Kitchen Scale (accurate measurement of ingredients)
- Cutting Board (safe surface for food prep)
- Roasting Pan (for roasting meat)
- Colander (to drain washed vegetables)
- Dutch Oven (simmer pot roast slowly in liquid)
- Mixer Bowl & Paddle Attachment (mix ingredients like gravy or sauce)
2 teaspoons chopped fresh thyme
2 teaspoons Hungarian sweet paprika
2 teaspoons coarse kosher salt
2 teaspoons freshly ground black pepper
1 teaspoon dry mustard
1 teaspoon (packed) golden brown sugar
1 4-pound boneless grass-fed beef chuck roast, tied
6 ounces slab bacon, cut crosswise into 1/4-inch-thick slices, then into 1x1/2-inch rectangles
2 cups dry red wine
1/2 cup low-salt chicken broth
2 large onions, thinly sliced
12 small shallots, peeled
12 garlic cloves, peeled
3 bay leaves
4 large carrots (about 1 pound), peeled, cut into 1-inch pieces
3 medium parsnips (about 12 ounces), peeled, cut into 1-inch pieces
1 small celery root, peeled, cut into 1-inch cubes
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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