POT ROAST
5 pound piece beef cut
[chuck cut - shoulder or neck]
2 large white onions
6 to 8 large carrots
2 cups red wine
3 cups broth
2 to 3 springs rosemary
2 to 3 springs thyme
3 tablespoons olive oil
salt
pepper
This recipe is made in a slow cooker. You may use a normal pot on really, really low and reduce the cooking time to 6 hours. The general rule is - the longer the better. The longer you cook this meat on very low temperature the more tender it will turn out. Use one large piece of beef cut or two small ones the same size [to make sure they cook evenly]. Go for beef that is nice marbleized with fat, without any bones.
_ cut onions into big chunks
_ cut carrots into 5 cm pieces [half the really thick ones]
_ brown onions in olive oil
_ brown carrots on all sides
_ warm broth and wine in the slow cooker
_ once warm add meat
_ add onions and carrots
_ add rosemary springs, thyme springs, ½ teaspoon salt and ½ teaspoon pepper
_ if meat sticks out add water until covered
_ cook on lowest possible setting until tender but not over cooked
[this will depend on your setting, on lowest heat this can take up to 20 hours, if you are in a hurry you can go for a higher temperature and only cook for 8 hours]
_ check every 4 to 5 hours if it needs more liquid or is already done
[best would be if the liquid is a temperature you can put your finger in just comfortably]
SCHMORBRATEN
2250 g Rindfleisch
[Nacken oder Schulter]
2 große weiße Zwiebel
6 bis 8 große Karotten
500 ml Rotwein
750 ml Brühe
2 bis 3 Zweige Rosmarin
2 bis 3 Zweige Thymian
3 Esslöffel Olivenöl
Salz
Pfeffer
