Prep Time: 25-30 minutes
Slow Cooker Cook Time: 5 ½-6 hours
- 2 Tblsp. Porcini & Sage Extra Virgin Olive Oil
- 3- to 4-pound top round or chuck beef roast and flour for dredging, seasoned with salt and pepper
- 1½ large onions, sliced
- 2 Tblsp. LaTourangelle Grapeseed Oil
- 1 small celery root (celeriac), peeled, cut into chunks
- 1 pound carrots, peeled and cut into 1-inch chunks
- 8 ozs. fresh mushrooms, trimmed, cut in half
- 1 cup chicken broth (low sodium)
- 1 cup Cabernet Sauvignon
- 2 Tblsp. Gustare Bourbon Maple Balsamic Vinegar
- 1 tsp. Cape Cod Sea Salt
- ½ tsp. black pepper, freshly ground
- 1 pkg poultry herbs (blend of fresh thyme, rosemary & sage), tied with a long piece of kitchen string
For Buerre Manié
- 1 tbsp. all purpose flour
- 1 tbsp. unsalted butter, room temp
- In a large, stock pot or Dutch oven, warm olive oil over medium heat. Add onions, a pinch of salt and sauté until they begin to color slightly, approximately 5 minutes. Remove to a dish and set aside.
- Dredge all sides of the beef roast in seasoned flour. Add grapeseed oil to Dutch oven and raise to medium high. Add beef and brown on all sides. Transfer to slow cooker.
- Add sauteed onions, celeriac, carrots, mushrooms, broth, wine, balsamic, salt and pepper.
- Tuck tied herbs beside the beef leaving the tail of string outside the pan or tied to a handle for easy retrieval of stems later. Cover and set heat to low for 5½ – 6 hours or until beef is very tender.
- Transfer beef to a platter with vegetables alongside. Cover with foil. Retrieve the tied stems and discard. Turn cooker to high.
- To thicken the sauce, make a Buerre Manié by adding equal parts flour and butter kneading with your fingers until combined. Stir into sauce to blend and thicken. Slice the roast and serve ‘family style’ on a large platter with some of the rich, dark sauce spooned over and the vegetables alongside. Pour some extra sauce into a gravy boat to pass. Enjoy!