I really want a French Bulldog, his or her name will be Brimbo, to go with my over sized Bully Enzo. I am not allowed to have another dog right now, so I named my crock pot. I actaully dislike the crock pot, but I used it for this recipe because it was a better option that leaving the oven on for 9 hours, unattended. Much to my surprise, Crocky did a pretty good job, very tender. But, Crocky, don’t get too full of yourself, it was my sauce that made it amazing.
Pinot Pot Roast
1 4-5lb Chuck Roast
1 C all purpose flour
2 T streak seasoning
2 T dried thyme
2 T olive oil
1 heart of celery, chopped
1 yellow onion, chopped
¼ C chopped garlic
3 T tomato paste
¼ C Worcester sauce
2 C beef stock
2 C chicken stock
2 C Pinot Noir
1 T butter
Combine the flour and seasoning. Coat all sides of the roast with the flour. Set 2 tablespoons aside.
In a large heavy pot, over medium high heat, brown all the sides of the roast. When it’s crispy on the outside remove the roast from the pot and set aside.
Add the garlic, onion and celery to the pot. Cook for about 5 minutes, until soft. Add the tomato paste, stir well and cook for another 3-4 minutes.
Add the Worcester sauce, chicken stock, beef stock and wine. Bring to a boil , shut off the heat.
Plug in the Crocky-the-crock-pot, and set him to low for 7 hours. Add the roast and all sauce from the pot. Go to work, or go do something fun and come back in 7 hours or so.
Remove the roast from the liquid. Using a stick blender, blend everything that is left in Crocky.
In a pot, big enough for all the liquid in Crocky. Melt the butter and the flour that you set aside. Whisk well, and cook for a few minutes. When the flour is slightly brown add the liquid from Crocky and whisk well. Keep whisking until the it comes to boil. Then turn off the heat and serve.
*I mixed ½ cup of the sauce with some chopped potatoes and carrots and roasted them at 400° for 45 minutes.
* If your sauce is too thick, add wine
*If anything else is wrong, add wine to your glass, you may need to open an additional bottle for this
Print the recipe here