This recipe is from my friend and fellow health coach Sarah, who helps mothers and mothers-to-be nourish themselves and their little ones. Check her out over at Best Mama Online!
- 1 lb chuck roast
- 1 medium white onion, cut into large quarters
- 2 large cloves garlic, cut in half
- 2 leeks, whites only, rough chopped
- 1 cup beef broth
- 1 cup chopped mushrooms
- handful fresh sage, rough chopped
- 1/4 red wine (don’t use a gross wine, use something you’d drink!)
- 2 tsp sundried tomato paste
- sea salt
- In a crock pot, arrange the chopped leeks, onions, and mushrooms. Add the sage.
- Cut two slits in your roast and shove the garlic cloves in. Spread tomato paste on the top of the roast. Sprinkle with sea salt.
- Place roast on top of the veggies. Pour in the broth. Set slow cooker to Low.
- After 1-2 hrs, add the red wine. Let cook for a total of 4-5 hrs. It’ll be falling apart when it’s ready. Don’t exceed 6 hrs.
- For the gravy, remove the roast from the pot, and let it rest in a pan/pyrex. Pick out the large onion pieces from the pot liquid and place them on top of the roast. That will leave the mushrooms, leeks, sage, and garlic in the pot. Take out half the contents of the pot and place in a blender. At this point if you were so inclined, you could attempt to skim off some fat. Be super careful because it’s hot! Place a dishtowel on top of the blender lid before you process it. Process the liquid until it’s smooth and creamy.
- Taste gravy and adjust salt/pepper if needed. Pour into a gravy boat and store leftovers in a sealed container in the fridge.
- You can place your roast back in the slow cooker to sit in the rest of the broth until you’re ready to serve, this will keep your roast moist and hot.
Store the remaining broth in a sealed container – you can use this for soup, flavoring veggies, etc.