envy™ Apple Beef Pot Roast

INGREDIENTS

  • The Roast
  • 2 envy™ apples, large diced
  • 1-1.5 kg beef chuck roast
  • 3 tbsp kosher salt
  • Pepper mill
  • 1 bunch carrots (about 8 medium sized carrots), peeled and quartered
  • 1 onion, sliced
  • 2 washed potatoes large diced
  • 1 head of garlic, extra skin removed and the top half removed
  • 4 cups beef broth (plus more if you have a larger slow cooker)
  • 2 tbsp canola oil
  • The Gravy
  • 3 tbsp butter
  • 3 TBSP flour
  • Salt and pepper to taste
  • The Garnish
  • 2 tbsp freshly chopped parsley
  • 1/2 cup freshly diced envy™ apples

METHOD

The Roast

  • Heat a large saute pan over high heat. Add canola oil and let warm
  • Meanwhile generously season all sides of the roast with salt and fresh cracked pepper
  • Add the roast to the hot oil and sear on all sides until a golden crust forms (about 2 minutes per side)
  • Remove the roast from the pan and place into slow cooker. Surround with the envy™ apples, carrots, potatoes, head of garlic, and then fill with enough beef broth to almost cover roast
  • Let cook on low for 8 hours or until a fork can easily shred meat
  • Remove head of garlic
  • Remove 3 cups of the broth and set aside

The Gravy

  • In a small pot, melt 3 tbsp butter and then whisk in 3 tbsp flour and cook for approximately 1 minute over medium heat, stirring constantly. Add broth and bring to a boil, whisking frequently. Season with salt and pepper to taste

The Garnish

  • To serve, shred roast into large chunks and evenly divide among bowls. Spoon vegetables and apples around roast and then top with gravy. Garnish with freshly chopped parsley and apples

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