This photo doesn't hurt either :-)
Even when cooking for four, I double the recipe and freeze the extra. And yes, you MUST allow the meat to rest overnight before serving. Alton Brown explains the impact of the heat/cooling cycle on the connective tissue in his Good Eats episode on stew
2 lbs blade cut chuck roast/cross rib roast/cross rib steak
1 tsp salt
1 Tbsp cumin seeds
1 medium onion, chopped
10 garlic cloves, chopped
1 cup canned tomatoes (chopped or diced)
1/3 cup balsamic vinegar or red wine
1 cup black raisins
1. Trim excess fat from the outside of the meat and cut it into a few pieces. Place in crock pot with remaining ingredients and cook on low for six hours, or until a fork can shred the meat.
2. Remove the meat from the crock pot and place in a stove top safe dish. Place in fridge overnight.
3. An hour or so before serving, remove from fridge and skim chinks of fat from the top of the dish (this is the saving grace of using a fatty piece of meat- so much is removed in this step). Warm the whole dish over medium-low heat on the stovetop.
4. Prior to serving, remove the meat from the pan and place on a serving dish. With an immersion blender, puree the gravy in the pan (it can be removed to a blender, although working with hot sauces in a blender requires skills I don't have. If you don't have an immersion blender and don't want to blend, then skip this step-- it's all about the aesthetics, but won't affect the flavor).
5. After blending (or not) turn up the heat to medium high and reduce the gravy by half to concentrate flavors. Serve gravy on top of the pot roast, or pass it on the side.
|Gravy goes great over mashed potatoes.|
Delicious. Time to go buy some pot roast meat!
Photo Credits: www.lauravidlerphotography.com