Nigel Slater Slow Roast Recipes

Classic Low Carb Pot Roast with Vegetables & Gravy

WebNov 11, 2016 · Heat a large dutch oven over medium heat. Dry the chuck roast with a paper towel and season both sides well with salt and …

Rating: 4.9/5(39)
1. Preheat the oven to 300 F and place the rack to the middle position. Trim any visible fat on the outside of the roast. Measure the seasonings into a small bowl. Peel the pearl onions by first slicing off the stem end, then using the blade of a paring knife to help coax the thin skin off of the onion. It will take several minutes to skin them all.
2. Heat a large dutch oven over medium heat. Dry the chuck roast with a paper towel and season both sides well with salt and pepper. When the pot is very hot, add the fat and swirl to coat the bottom of the pot. Brown the chuck roast on one side for 4-5 minutes then flip and brown the other side for another 4-5 minutes. Turn the heat to low.
3. While the dutch oven is heating and the meat is browning, start preparing the vegetables, adding them to a large bowl as you go. Then, nestle the vegetables in the pot around the browned pot roast. Add the seasonings, sprinkling them evenly over all.
4. In a medium bowl, add the wine to the tomato paste little by little while mixing with a small whisk or fork. Then add the beef broth. Pour the mixture over the ingredients in the dutch oven. The liquid should be almost to the top of the roast. If not, add a little more broth until it is. Turn the heat up to medium until the liquid is hot and begins to simmer.

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Slow Cooker Mississippi Pot Roast (low carb, keto)

WebApr 28, 2020 · When hot, add the remaining 1 teaspoon of oil and tilt the pan to distribute. Brown the roast well, on both sides. Remove the roast …

Rating: 5/5(5)
1. Trim away surface fat from the outside of the chuck roast and any large pockets between muscles. Rub 2 teaspoons of oil over the roast and season with salt and pepper.
2. Place a medium-large frying pan over med-high heat. When hot, add the remaining 1 teaspoon of oil and tilt the pan to distribute. Brown the roast well, on both sides.
3. Remove the roast from the pan and place into the slow cooker. Turn the heat under the pan to low. Add the water and beef base, scraping any browned bits from the bottom of the pan. Pour into the slow cooker at the sides of the roast.
4. Sprinkle 2 teaspoons of the Homemade Ranch Seasoning over the roast. Dot with pieces of butter. Lay pepperoncini on top.

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