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Winter Comfort Pot Roast
2 carrots, peeled and halved
1 medium onion, peeled, roots removed, and cut into 4 wedges
4 cloves garlic, peeled and minced
2 tablespoons fresh thyme
1 bay leaf
3 whole cloves
1 cup chicken broth
1 cup dry white wine
3 tablespoons tomato paste
2 tablespoons extra-virgin olive oil
1
/
4
pound pancetta, thickly sliced, diced
1 4-pound boneless beef chuck pot roast
Salt and pepper
2 tablespoons brandy
1
/
2
teaspoon prepared horseradish
1
/
2
teaspoon Dijon mustard
2 tablespoons sour cream
1 teaspoon flour
2 tablespoons Italian flat-leaf parsley, minced
1. Place the carrots, onion, garlic, herbs, and cloves into the stoneware.
2. Combine broth, wine, and tomato paste in a separate bowl; set aside.
3. Add olive oil and pancetta to a large, heavy skillet set to medium-high heat
and cook pancetta until lightly browned. Remove pancetta and add to
stoneware.
4. Pat roast dry with paper towels and season generously with salt and pepper.
Sear on all sides in skillet set to medium-high heat, about 4 minutes per
side.
5. Remove roast and place in stoneware over vegetables. In skillet set to
medium heat, deglaze the pan with the broth mixture, scraping up all
browned bits of pancetta and pot roast stuck to pan.
Recipe continued on next page.
Winter Comfort Pot Roast (cont.)
6. Pour the liquid over the roast, cover, and cook on Low for 8-10 hours
or on High for 5-7 hours.
7. Remove roast, carrots and onions and strain and reserve liquids. Using a
skimmer or defatter, remove and discard fat from liquid. Place in saucepan,
and boil and reduce liquids by half, about 10 minutes. Stir in the brandy,
horseradish and mustard.
8. In a small bowl, stir together the sour cream and the flour. Stir in 2
tablespoons of the brandy sauce to the sour cream and flour mixture and
add back to the pan. Cook gently over medium heat for about 4-5 minutes.
9. Slice thinly, and serve with sauce and parsley to garnish.
Serves 6-8
Simple Korean Flank Steak
6 pounds flank steak
1 cup soy sauce
1
/
2
cup brown sugar
2-4 tablespoons freshly grated gingerroot
6 cloves garlic, minced
1 bunch scallions, minced
1. In a bowl, mix soy sauce, brown sugar, gingerroot, garlic, and scallions.
2. With a fork, prick the surface of the steak and place in marinade for 2 hours
or overnight.
3. Put steak and marinade into the stoneware, cover, and cook on Low for 8-10
hours or on High for 5-7 hours.
Serves 8-10
E58
E59
This recipe is ideal for using
the Dual Cycle Mode.
Refer to pg. 10 for instructions.
This recipe is ideal for
using the Auto Cook Mode.
Refer to pg. 7 for instructions.
This recipe is ideal for using
the Dual Cycle Mode.
Refer to pg. 10 for instructions.
This recipe is ideal for
using the Auto Cook Mode.
Refer to pg. 7 for instructions.
SCVC600SS-CN.idd.indd 61-62
SCVC600SS-CN.idd.indd 61-62
8/22/06 4:57:09 PM
8/22/06 4:57:09 PM