My hubby is taking college classes on Tuesdays and Thursdays this semester, so I need to have dinner on the table by 5 those days (nearly impossible with my work schedule, so my Crock Pot is going to get a workout!) I assemble my slow cooker ingredients the night before, store the crock in the fridge until morning, then set it and forget it.
In my search for recipes, I stumbled on Stephanie’s site A year of Slow Cooking. The site has a huge variety of slow cooking recipes, but the Beef Bourguignon recipe stood out the most. I love a good pot roast, but I have never made it with bacon. Stephanie modeled the recipe off of Julia Child’s classic, and the ingredients are spot on.
However, the recipe done not call for cooking ingredients before putting them into the crock. I know from experience that meats and vegetables taste a whole lot better if you give them a quick brown before slow cooking them. So the recipe below is a hybrid of her ingredients and my techniques.
Browned meat and vegetables. Add wine, broth, and herbs and your crock is ready to cook.
The end result is a tender beef pot roast with a delicious jus that tastes very similar to French onion soup. This recipe is definitely going into my slow cooker rotation, and it would be perfect for weeknight company.
Slow Cooker Beef Bourguignon Style Pot Roast
Prep time 30 minutes, Slow cook time 8 hours on low
3 pounds beef roast, I used rump, trimmed of fat
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 tablespoon cooking oil
1 onion, sliced in rings
1 cup carrots (chopped or baby, your choice)
4 slices bacon, cut into inch long pieces
1 tablespoon flour
3/4 cups broth, I used chicken because that is what I had on hand, but beef would be fine too
4 garlic cloves, chopped
1 tablespoon herbs de Provence
1 tablespoon tomato paste
1 bay leaf
1 1/2 cups red wine
Salt and pepper to taste
In a medium cast iron or not nonstick skillet, heat oil. Season beef with salt and pepper. Cook until a mahogany brown on 2-3 sides of the meat, about 8 minutes per side. Remove the beef and set aside. Add the onions,carrots, and bacon to the pan and saute until just turning brown and soft, about 5 minutes. Stir in flour and saute for 1 more minute. Pour in broth and stir well.
In a 6 quart slow cooker, add the onion, carrot, bacon and broth mixture along with garlic. Put the meat into the pot on top of the onion and garlic, and sprinkle on herbs de Provence. Add tomato paste and throw in the bay leaf. Pour wine over the whole thing. At this point, you can store the crock in your fridge overnight, or begin cooking immediately.
Cover and let cook on low for 8-9 hours, high for 4-5, or until meat has reached desired tenderness. Cut the meat into slices, and add back into the sauce for about 5 minutes before serving. Season the broth with salt and pepper to taste.
Serve hot with mashed potatoes. You can thicken the sauce on the stove with corn starch if you would like to make a gravy.
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