This is a slow-cooker recipe we made yesterday. It is called “spoon beef’ because you can ladle out the beef with a spoon when it’s done. This is a slow-cooker version of a classic French pot roast. We like to add more carrots than the recipe calls for. The recipe comes from the book Secrets of Slow Cooking by Liana Krissoff on page 86.
3 lbs. bone-in chuck roast (or California roast), in two 1-inch thick pieces
Flour for dredging
Salt and freshly ground black pepper
1 Tbsp vegetable oil
2 large carrots, cut into 1-inch pieces
½ large Spanish onion, roughly chopped
4 cloves garlic, lightly smashed
¾ cup dry white wine
1 Tbsp tomato paste (optional)
1. Dredge the beef in flour generously seasoned with salt and pepper; shake off the excess flour. In a large skillet, heat the oil over high heat and add one of the steaks. Cook until nicely browned, about 5 minutes per side, then transfer to a 4-quart slow cooker. Brown the second steak in the skillet and add it to the cooker. Add the carrots, onion, and garlic to the cooker.
2. Pour the wine into the hot skillet and scrape up all the browned bits in the bottom of the pan. Let the wine boil until the alcohol aroma dissipates, about 2 minutes. Pour the wine over the vegetables and meat in the cooker. Cook on the low setting, covered, for 6 to 8 hours, or on high for 4 to 6 hours, until the meat is very tender.
3. Using tongs or a large spoon, transfer the beef and most of the vegetables to a platter and set aside. Add the tomato paste, if using, to the gravy in the cooker, and season with salt and pepper to taste. Spoon the sauce over the meat and vegetables and serve. The meat is good the next day warmed up in a saucepan over medium heat with a little of the sauce.