MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cat's Chuck Roast
 Categories: Beef, Crockpot, Grains, Wine, Mushrooms
      Yield: 6 Servings
 
      2 lb Chuck roast
    1/2    Bottle Merlot
      6 tb Garlic; crushed
      3    Fresh thyme sprigs
      2 tb Dried tarragon
           Salt and Pepper
           Olive oil
     16 oz Pearl onions
      3    Portobello mushrooms
    1/4 lb Porcini mushrooms
    1/4 lb Brown button mushroom;
           -crimini
      2 tb Butter
      2 tb Flour
      3 c  Couscous; cooked
 
  In a saute pan, heat the oil until hot but not smoking. Take the
  roast and coat with salt and pepper, and half of the garlic on
  each side. Put the roast in the saute pan, and cook on each side
  until the garlic has browned and formed a nice crust, about 4 to
  5 minutes per side.
  
  In the crockpot, put the roast, the wine, thyme, and tarragon.
  Blanch the onions for about 2 minutes, peel and put into the pot
  with the other ingredients. Cook on high for 1 hour and then low
  for approximately 3 to 4 hours.
  
  Clean and slice mushrooms. Over medium high heat, melt butter in a
  medium sized saucepan, and add mushrooms. After mushrooms have
  sweated and released their moisture, add the flour and stir well.
  After the flour has been cooked for about 2 minutes, add the
  mushroom mixture to the crockpot.
  
  Half an hour to 45 minutes later, add the couscous. Couscous
  should stay in the crockpot with the other ingredients for about a
  half an hour on low, to get warmed. Serve with a small salad and
  bread.
  
  Recipe Notes: Catherine Lancaster contributed this recipe. "The
  roast completely broke down and just melted in my mouth. Plus the
  couscous absorbed the liquid and turned this into a very meaty
  stew, not soupy. And the mushrooms add a really intense meaty
  flavor as well" she writes.
  
  Recipe by Cat from FoodWine

  Published in: Cyberfeasts and Foodstocks

  Posted by: Terry Pogue
 
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