Slow cooker roast in 3 steps or 30 min.
Coat 2 large pieces of veal or beef blade roast with spices (salt, pepper, onion powder, provincial herbs). Mix old-fashioned mustard, balsamic vinegar and a dash of maple syrup and put a layer on the roast. It can be left to rest or cooked immediately. (5min)
Grill in cast iron pan on each side. (10 min). Deglaze with remaining wine.
Forget in the slow cooker at low for 6-10h.
Take the juice, remove the debris with a strainer and add a little roux (a mixture of flour cooked in fat – I always have a cup of duck fat roux in my freezer) and boil OR thicken with a little cornstarch. The roux will give a richer taste but it is not mandatory. Add a little alcohol (wine, port, etc). Today I put some Sortilege because I had an open bottle but it’s good with just about anything. Adjust the taste (sugar, salt, spices). (10-15min)
Tonight we served with mushrooms, snow peas, a garden salad and a good red wine.
We can easily feed 10-12 people.
So easy and extraordinarily delicious.
Bon appetit my friends.
Martin Pham Dinh 