Sunbeam 08EM1 - Manual (Page 28)

53
This recipe is ideal for using
the Dual Cycle Mode. This recipe is ideal for
using the Auto Cook Mode.
54
This recipe is ideal for using
the Dual Cycle Mode. This recipe is ideal for
using the Auto Cook Mode.
Main Courses
Beef:
Winter Comfort Pot Roast
2 carrots, peeled and halved
1 medium onion, peeled, roots removed, and cut into 4 wedges
4 cloves garlic, peeled and minced
2 tablespoons fresh thyme
1 bay leaf
3 whole cloves
1 cup chicken broth
1 cup dry white wine
3 tablespoons tomato paste
2 tablespoons extra-virgin olive oil
1 / 4 pound pancetta, thickly sliced, diced
1 4-pound boneless beef chuck pot roast
Salt and pepper
2 tablespoons brandy
1 / 2 teaspoon prepared horseradish
1 / 2 teaspoon Dijon mustard
2 tablespoons sour cream
1 teaspoon flour
2 tablespoons Italian flat-leaf parsley, minced
1. Place the carrots, onion, garlic, herbs, and cloves into the stoneware.
2. Combine broth, wine, and tomato paste in a separate bowl; set aside.
3. Add olive oil and pancetta to a large, heavy skillet set to MEDIUM-HIGH
heat and cook pancetta until lightly browned. Remove pancetta and
add to stoneware.
Recipe continued on next page.
Main Courses
Beef:
Winter Comfort Pot Roast (cont.)
4. Pat roast dry with paper towels and season generously with
salt and pepper. Sear on all sides in skillet set to MEDIUM-HIGH heat,
about 4 minutes per side.
5. Remove roast and place in stoneware over vegetables. In skillet set to
medium heat, deglaze the pan with the broth mixture, scraping up all
browned bits of pancetta and pot roast stuck to pan.
6. Pour the liquid over the roast, cover, and cook on LOW for 8-10 hours or
on HIGH for 5-7 hours.
7. Remove roast, carrots and onions and strain and reserve liquids.
Using a skimmer or defatter, remove and discard fat from liquid. Place
in saucepan, and boil and reduce liquids by half, about 10 minutes. Stir
in the brandy, horseradish and mustard.
8. In a small bowl, stir together the sour cream and the flour. Stir in 2
tablespoons of the brandy sauce to the sour cream and flour mixture
and add back to the pan. Cook gently over medium heat for about 4-5
minutes.
9. Slice thinly, and serve with sauce and parsley to garnish.
Serves 6-8
6 QT Smart-Set 08EM1.indd Sec1:53-Sec1:54 6 QT Smart-Set 08EM1.indd Sec1:53-Sec1:54 4/17/08 6:21:23 PM 4/17/08 6:21:23 PM