I found a beautiful 4 pound chuck roast at the market the other day and immediately thought about cooking it low and slow. I have tons of red wine left from a party I had during summer so I might as well cook with it.
Again, huge piece of steak. If you think about cooking something low and slow, might as well make a larger batch since this will take about 5 hours to cook. I seasoned generously with Lawry's garlic salt and cracked black pepper and seared it on high with a little olive oil.
Make sure both sides are golden. While this is sizzling up, my slow cooker was preheating on low. I sliced up one whole white onion to set at the bottom of the slow cooker. After the beef is browned, you place it over the onion. Take one 6oz can of tomato paste and place it in the hot pan to heat up. I then poured 1 to 1 and a half cups of red wine to deglaze the pan and tomato paste. Transfer the sauce and pour it over the pot roast. I let it cook for 5 hours and turned it over only once during the process.
For the mash, I had 2 potatoes, peeled and diced into a pot of cold water. 2 garlic cloves were peeled, thrown in with the potatoes and seasoned with salt. Bring the potatoes up to a boil and let it go on medium for about 10-15 minutes (until tender). Drain the water and place the potatoes and garlic back into the warm pot. Mash the potatoes, pour your choice of cream and season with salt and pepper until you are satisfied.
I also served this dish with some oven roasted kale.
Simple and it only takes a few ingredients. The only step you really need to take is browning the meat. Everything else just falls into place. With leftovers, you can buy some beautiful baguettes. Toasted slightly. Slather this beef (if next day make sure to reheat) and top off with some horseradish cream or Dijon mustard. Double thumbs up on that one.