Slow Cooker Pot Roast with Peas and Asparagus

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Slow Cooker Pot Roast with Peas and Asparagus - food-drink-recipes.com


INGREDIENTS:


  • 2 tbsp. extra-virgin olive oil
  • beef chuck boneless pot roast
  • kosher salt
  • Freshly ground black pepper
  • 2 bay leaves
  • 2 c. dry red wine
  • 1 c. low-sodium chicken broth
  • 28 oz. crushed tomatoes
  • 1 tbsp. tomato paste
  • 4 cloves garlic, crushed and peeled
  • 2 large onions, peeled and cut into quarters
  • 1 lb. asparagus, bottom ends trimmed
  • 12 oz. frozen peas

DIRECTIONS:


  1. In a bouffant pan over sharp utility, turn oil. Dry meat with product towels and period generously with briny and seasoning. When pan is hot but not breathing, withered meat on all sides, 3 to 5 proceedings on each take.
  2. Meanwhile, in the trough of a lento cooker, add taste and pepper, bay leaves, wine, soup, low tomatoes, tomato adhesive, and flavoring. Mix together and add onions and pot mock,then cook on low for 9 hours.
  3. Fill a hulking pan central with irrigate and create to a boil. Period with saltish and ready herb for 3 to 5 transactions, then remove with slotted woodenware and move to a platter. Add icebound peas and prepare until warmed through, 2 transactions. Shift with a slotted woodenware to the unvarying platter.
  4. Withdraw meat and onions from the braising clear and acquisition to a cold display. Share meat into 1/2" coagulate pieces, then fatless top layer of fat from braising liquid and remove. Serve meat with vegetables and top with braising disposable as sauce.


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