Sensible and practical—the quintessential qualities of a colonial American dish. Pot roasts hold up extraordinarily well to a long cooking period—perfect for preparing during long days of hard work.

　　

Ingredients

serves 4

　　1 cup all-purpose flour

　　1 teaspoon salt

　　1 (2 1/2- to 3-pound) piece beef chuck, trimmed of fat

　　2 tablespoons vegetable oil

　　1 cup beef stock (page 91) or water

　　2 tablespoons quick-mixing flour (such as Wondra)

　　6 red potatoes, unpeeled, halved

　　6 small carrots

　　2 yellow onions, quartered

　　1/3 cup apple cider vinegar

　　Freshly ground black pepper

　　

Step 1

Combine the all-purpose flour and salt in a large resealable plastic bag. Add the meat and shake until evenly coated.

　　

Step 2

Place a large sauté pan over medium-high heat and add the oil. Add the meat and cook, turning, for about 15 minutes, until browned on all sides. Transfer the meat to the slow cooker.

　　

Step 3

In a small bowl, combine the water and quick-mixing flour and stir to form a slurry.

　　

Step 4

Arrange the potatoes, carrots, and onions on top of the meat and pour in the slurry and the vinegar. Cover and cook on low for about 8 hours, until the meat is very tender.

　　

Step 5

Evenly divide the meat and vegetables among dinner plates and spoon on the thickened juices. Serve at once.

　　Cooks' Note

　　Suggested Beverage: A good hearty beer, a hard cider from one of New England’s microbreweries, or a hearty red wine such as a full-bodied Merlot.

　　The Gourmet Slow Cooker: Volume II