Slow Cook Pot Roast with Sweet Potatoes

 Slow Cook Pot Roast with Sweet Potatoes 

How is everybody? It’s been an emotionally charged week. One way I like to decompress is slow-cooking. I love the laid back pace and transformation of everything that goes  with slow -cooking. This pot roast with sweet potatoes is a win

Ingredients

 

• 2-3 lb. beef chuck roast
• Kosher salt, as needed
• 2 tbsp. avocado oil
• 1 large onion, roughly chopped
• 1 tsp smoked paprika
• 1/2 tsp cracked black pepper, more to taste
• 1/4 tsp crushed red pepper flakes
• 2 tbsp. tomato paste
• 1/4 cup balsamic vinegar
• 1 cup strong brewed coffee
• 2 cups of beef or chicken stock, more as needed
• 1/4 cup chopped dates 
• Whole head of garlic
• 2 tsp vanilla extract
• 2 bay leaves
• A few strips of orange peel

 

• Salt the chuck roast a day before if possible.
• or at least one hour prior to cooking.
• (1 tsp Kosher salt per lb. meat).
• Clean the meat accordingly , rinse.
• Pat chuck roast dry. Season with my homemade spice.
• Add oil to the pot, heated to just shy of smoking.
• Sear on all sides until deeply browned and crusty.
• Remove and set aside.
• Lower heat, sauté onions a few minutes until edges brown.
• Stir in paprika, black pepper, chili flakes, tomato paste.
• Cook for 1 minute.
• Pour in balsamic vinegar, coffee, 2 cups stock.
• Scrape up browned bits in the pot.
• Add dates, garlic, vanilla, bay leaves, orange peel. 
• Bring liquid up to a boil.
• Return chuck roast to pot.
• Braising liquid should come at least 3/4 of the way to the top,
• but not submerge.
• Add additional stock or water if needed.
• Cover pot, leaving lid slightly ajar.
• Transfer to the oven and cook at 275°F for 3-4 hours.
• The size of roast will determine total cooking time.
• Flip halfway through cook time.
• (Internal temp should finish at 200-210F;
• meat should be fork tender but hold together enough to slice.)
• Remove pot roast. Strain sauce, reserve the roasted garlic.
• Return sauce to pot, skim the fat.
• Mash the roasted garlic cloves into the sauce.
• Simmer the sauce to reduce to desired consistency.
• Slice pot roast and return to pot.