This recipe is adapted from America’s Test Kitchen’s book, One-Pan Wonders. This recipe uses one of the test kitchen’s favourite secret ingredients: instant tapioca. When added along with some dried porcini mushrooms, a lush flavourful gravy is created. The tapioca also prevents the sauce from getting watered down as the meat releases its juices.
Cooking Time: 9-10 hours on low or 6-7 hours on high
3 onions, chopped fine
4 garlic cloves, minced
2 tbsp. unsalted butter
2 tsp. fresh thyme, minced or 1 tsp. dried thyme
salt and pepper
2 tbsp. tomato paste
1/2 ounce dried porcini mushrooms, rinsed
2 bay leaves
1 tbsp. instant tapioca
1 cup beef broth
1 (3-4 pound) Village Grocer AAA Canadian Blade Roast)
2 lbs. small Yukon Gold potatoes, washed & unpeeled & cut in half
1 lb. carrots, peeled, cut in half into 2 inch pieces
2 tbsp. fresh parsley, minced
Combine onions, garlic, butter, thyme, and 1 teaspoon salt together in bowl and microwave, stirring occasionally, until onions are softened, about 10 minutes; transfer to slow cooker. Stir in tomato paste, mushrooms, bay leaves and tapioca, then whisk in broth.
Season beef with salt and pepper and nestle into slow cooker. Place potatoes and carrots on top of roast. Cover and cook until beef is tender. 9 to 10 hours on low or 6 to 7 hours on high.
Transfer roast to cutting board, tent with aluminum foil and let rest for 15 minutes. Transfer
vegetables to serving dish and cover tightly with foil. Using large spoon, skim excess fat from surface of sauce, then season with salt and pepper to taste. Remove twine from roast, slice against grain into 1/2 inch-thick slices, and transfer to platter. Sprinkle with parsley and serve with sauce.
Recipe taken from One-Pan Wonders – American’s Test Kitchen – Recipes that work
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