This is big party weekend in Tampa. The pirates take over downtown — protect the women and children! It is Gasparilla, and Tampa celebrates with a parade and glittering balls and krewe parties that go on for days. It is also going to be a cooler weekend weather wise, and this recipe is perfect for the buccaneer who wants to come home to an amazing dinner after enjoying the festivities. It is also great for alcohol absorption. Have fun and be sure to uber if you’re partying.
One 4-pound beef chuck roast, or larger
Kosher salt and freshly ground black pepper
1/3 cup all-purpose flour, plus more for coating
3 tablespoons olive oil
4 medium carrots, cut into 2-inch pieces
3 stalks celery, peeled and cut into 2-inch pieces
1 medium onion, sliced
3 cloves garlic, put through a garlic press
3 tablespoons tomato paste
1 cup red wine, at least
3 cups low-sodium beef broth
3 bay leaves
2 sprigs fresh thyme
1/2 teaspoon ground allspice
1/2 cup loosely packed parsley leaves, chopped
Sprinkle the roast all over with 1 1/2 teaspoons salt and 1 1/2 teaspoons freshly ground pepper. Coat in flour and shake off excess. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the roast to the skillet and cook until golden brown on all sides turning as needed. Transfer the roast to the insert of a 6-quart slow cooker, along with the carrots, celery, onions and garlic.
Add the remaining 1 tablespoon oil to the skillet over medium heat. Add the tomato paste and stir until the oil begins to turn brick-red, about 1 minute. (You have to watch it carefully so it doesn’t burn) Add the flour and wine and whisk with a plastic whisk until thick. Add the beef broth, bay leaves, thyme, allspice, 1/2 teaspoon salt and a few grinds of pepper and bring to a simmer, whisking slowly, until the gravy is smooth and thickens slightly, about 5 minutes.
Pour the gravy over the meat into the slow cooker. Cover and cook on low for 8 hours. The roast and vegetables will be tender.
Remove the roast and let rest for a few minutes. 9Meat should always rest before cutting — it allows the juices to go into the meat) Discard the thyme stems and strain the vegetables, reserving the gravy. Stir the parsley into the gravy and season with salt and pepper. Slice the roast against the grain. Serve the meat and vegetables buffet style, and serve the remaining gravy on the side. Enjoy!
Recipe courtesy of Food Network Kitchens