Winter Comfort Pot Roast - Crock-Pot Smart-Set Owner's Manual

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
pound pancetta, thickly sliced, diced
1 /
4
1 4-pound boneless beef chuck pot roast
Salt and pepper
2 tablespoons brandy
teaspoon prepared horseradish
1 /
2
teaspoon Dijon mustard
1 /
2
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.
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.
E58
Refer to pg. 10 for instructions.