Braden Family Cookbook

Chuck Braden

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POT ROAST SLOW COOKED                                           CB & Cook’s

 Experimental as of 1/16/06

2 ½ - 3 ½ # chunk of chuck

2 TBSP vegetable oil

1 med. Onion chopped

1 med. Carrot chopped

1 rib celery chopped

2 cloves garlic, chopped

2 TSP sugar

1 cup chic. broth

1 cup beef broth

1 tsp dried thyme

¼ cup red wine.

Heat oil in a heavy skillet or Dutch oven over high heat.  Brown meat thoroughly.  Reduce if smoky.  Reduce heat to medium, add carrot, onion and celery and cook for 5 minutes.  Add garlic and sugar, cook for 1 minute.  Add stock(s) thyme and bring to boil.  Pour into slow cooker.  Put meat on top and add enough water to come ½ way up the side of the beef.  Cook according to cooker instructions. 

Transfer meat to warmed platter.  Strain sauce, settle and remove fat.  Add red wine, boil to reduce a little and add salt & fresh ground pepper to taste.