If you are going to make this dish, you MUST make the polenta with it. It’s not something most people make that often, but it is SO yummy with this roast! (and super easy to make!) If you have leftover polenta, portion it onto squares of plastic wrap, let it cool, then wrap tightly and freeze in a gallon-freezer bag. Thaw and re-heat when you want to serve it again.
Slow Cooker Pot Roast with Red Wine and Root Vegetables
3/4 cup orange juice
3 T minced garlic
1/4 c plus 1 T tomato paste
1 t dried sage
3 1/2 lb boneless beef chuck roast
Salt and pepper
2 T unsalted butter
1 yellow onion, finely chopped
3 ribs celery, finely chopped
3 carrots, finely chopped
3 parsnips, finely chopped
1/4 c flour
1 c red wine
One 14-oz can whole peeled tomatoes with juices
1/4 low-sodium chicken broth
1 T honey
4 sprigs fresh rosemary, tied together with kitchen twine
In the slow cooker, mix together 1/4 cup of the orange juice, 2 tablespoons of the garlic, 1 tablespoon of the tomato paste and the sage. Add the meat and coat on all sides with marinade. Sprinkle salt and pepper on all sides.
Meanwhile, heat butter over medium-high heat in large saute pan. When melted, add all of the finely chopped veggies and the remaining 1 tablespoon minced garlic and saute, stirring occasionally, until the vegetables are beginning to brown, about 10 minutes. Stir in the remaining 1/4 cup tomato paste and the flour and stir until the flour is no longer visible. Remove the pan from the heat and add the wine. Raise the heat to high and and stir until sauce thickens, about 2 minutes. Add the tomatoes with their juices, remaining 1/2 cup orange juice, broth, honey and rosemary and simmer for about 5 minutes.
Using a potato masher, gently crush tomatoes and stir the sauce.
Pour the sauce over the meat in the slow cooker, cover, and cook on low until very tender, about 10 hours. (If you don’t have 10 hours, cook on high for the first 2 hours, then lower heat to low and cook for an additional 5 – 6 hours. ) If possible, turn roast over halfway through to cook it evenly).
When done, discard rosemary sprigs and use a large spoon or ladle to skim the fat off the surface of the sauce. Remove meat from slow cooker and cut into chunks. Taste sauce and season with salt and pepper if necessary. Return meat to the sauce and spoon meat and sauce over polenta (recipe below).
Lemony Polenta with Brown Butter and Parmesan
1/4 c unsalted butter
2 1/2 t salt
2 c medium-grind polenta (traditional, not instant)
3/4 grated Parmesan (plus more if you like it extra cheesy)
Zest of 2 lemons
1/2 t Black pepper
Heat butter in small saute pan over medium heat. Cook until it melts and turns light brown, watching carefully, about 5 minutes. Turn off heat and pour into a coffee cup. Set aside.
In a large saucepan, bring 8 c cold water with the salt to a boil over high heat. Once it reaches a boil, slowly add polenta while stirring. Reduce the heat to low and stir frequently for another 5 minutes. Cover the pot and allow it to cook until soft for another 20-25 minutes. When done, stir in brown butter, Parmesan, lemon zest and season to taste with salt and pepper.