I have had a version roast sitting in my freezer and decided to give this recipe a whirl.
- Approximately 2.5 lb chuck roast
- salt and pepper to taste
- 2 cloves of garlic, roughly chopped
- ½ cup onion, roughly chopped
- 2 cups chopped celery
- 1 cup baby carrots (or chopped carrots)
- 4 TBS horseradish mustard
- (optional) 1 cup red wine
- 2 Tbl fresh parsley, chopped
- Season your roast with sea salt and pepper. Sear in a hot pan until browned on all sides. Add to a crock pot. (note: I used a 5 quart but you can easily go much smaller. If you are using a small one, cut the roast into two pieces to fit – be aware that you may have to add more liquid to cover it)
- Add everything but the parsley to the pot and cover. I like to smear the mustard on the top of the meat. Cook on high for five hours.
- Taste and season with salt and pepper as desired. Serve garnished with fresh parsley over roasted rutabaga, cauliflower puree, or the side of your choice.
