Slow-Cooker Buffalo Pot Roast with Wine and Vegetables

This recipe, originally from Cooking Light, was supposed to be a pot roast with turnip greens.  But I became ill in July (the reason for no posts for a while), and the turnip greens grew old and tough.  Besides, the one dish I made with turnip greens made me conclude that I did not really like them.  So I eliminated them from the recipe and made this delicious dish which is more like a stew.  This dish is so hearty that I didn’t even serve it with rice or noodles, although I think it would be good with a brown and wild rice mix. It also froze well for reheating on later chilly fall days.

This is a slow-cooker recipe, so cut your vegetables in reasonably even pieces.  These are the parsnips:

Also, use a decent red wine. This is the red wine I usually use for cooking, unless the recipe calls for something more specific. It is reasonably priced and has a hearty flavor that is good with meats.

Slow-Cooker Buffalo Pot Roast with Wine and Vegetables

3/4 cup all-purpose flour
1 (3-pound) boneless buffalo chuck roast, trimmed of all fat (I had to use two smaller roasts)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon olive oil
3 cups (2-inch) diagonally cut parsnips (about 1 pound)
3 cups cubed peeled Yukon gold potatoes (about 1 pound)
2 cups cipollini onions, peeled and quartered (my grocery never heard of cipollini onions. I used a bag of frozen pearl onions)
2 tablespoons tomato paste
1 cup dry red wine
1 (14-ounce) can fat-free, lower-sodium beef broth
1 tablespoon black peppercorns
4 thyme sprigs
3 garlic cloves, crushed
2 bay leaves
1 bunch fresh flat-leaf parsley

The vegetables

Place flour in a shallow dish. Sprinkle buffalo evenly with salt and pepper; dredge in flour.

Heat a large non-stick skillet over medium-high heat. Add oil to pan; swirl to coat. Add buffalo; sauté 10 minutes, turning to brown on all sides.

Place parsnips, potatoes, and onions in a slow cooker. Transfer buffalo to slow cooker. Add tomato paste to skillet; cook 30 seconds, stirring constantly. Stir in wine and broth; bring to a boil, scraping pan to loosen browned bits. Cook 1 minute, stirring constantly. Pour broth mixture into slow cooker.

Place peppercorns and next 4 ingredients (through parsley) on a double layer of cheesecloth.

Gather edges of cheesecloth together; secure with twine. Add cheesecloth bundle to slow cooker.

Cover and cook on LOW 8 hours or until buffalo and vegetables are tender. Discard cheesecloth bundle. Remove roast from slow cooker; slice. Serve with vegetable mixture and cooking liquid.  Makes 6 generous servings at about 7 grams of fat/serving.

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ABOUT KAREN

I have lost 200 pounds. I did not do it through surgery – I don’t like knives and needles – or by joining a club, vigorous exercise, or rigorous dieting. I did it by gourmet cooking. To be precise, by cooking low fat, really delicious food. I love to cook as much as I love to eat. Food magazines are some of my favorite reading. I would feel deprived if I couldn’t have the sensuous experience of good food crossing my lips. This blog is about my perpetual feast, my passionate love of food, with recipes, photos, and occasional advice and principles that I have learned along the way.

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