A roast that melts in your mouth...

Slow Cooker (Crock-Pot®) Blade Roast

INGREDIENTS

1. 1 blade roast of 2 lbs (1 kg)
2. Canola or olive oil
3. 2 carrots, peeled and cut into slices
4. 4.5 lbs (2 kg) potatoes, peeled and cut into large cubes
5. 1 onion roughly chopped
6. 5-6 garlic cloves, peeled and finely chopped
7. 1/2 cup (125 ml) dry red wine
8. 1 cup (250 ml) beef broth
9. 1 tbsp (15 ml) tomato paste
10. 2 tbsp (30 ml) butter
11. 2 tbsp (30 ml) cornstarch (optional)
12. 1 tbsp (15 ml) Provence or fine herbs
13. salt and freshly ground pepper to taste

PREPARATION

1. Temper the meat for 30 minutes to prevent thermal shock and improve tenderness when cooking.
2. Spread the carrot pieces on the bottom of the slow cooker. Spread the potato cubes on top of the carrots.
3. Pat the meat dry and cut into large pieces approximately 5 cm x 5 cm (2 in x 2 in). Salt and pepper generously.
4. In a non-stick pan, preheat the oil over medium heat. Sear the pieces of meat on all sides, stirring constantly, until they are nicely colored (about 5 minutes).
5. Place the meat on the carrots that are in the slow cooker.
6. In the same pan, preheat the butter and sweat the garlic and onion in the butter, stirring constantly.
7. Add the tomato paste and herbs and mix well.
8. Deglaze the pan with the wine, scraping to collect the juices from the meat. Add the veal stock, then mix.
9. Add the entire contents of the pan to the slow cooker.
10. Cook on LOW for 6 hours.
11. Serve hot.