Fleur de Lis

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Tuesday, July 26, 2016

Spanish Pot Roast with Anchovies and Sherry (Crock Pot Meal)


Once again, I will sing the praises of a crock pot (slow cooker) especially during these searing hot days of July. This recipe starts with the King of all crock pot roasts, the chuck roast. It's one of the best cuts for slow cooking or braising. But with the addition of ingredients which are used frequently in Spanish cooking, this is not your ordinary weeknight roast.

Anchovies are tiny fish that are native to the Mediterranean. Yes, anchovies straight from the tin, are strong, fishy, and an acquired taste. But when used correctly, and allowed to mellow out into the sauce of dishes, they are going to be your new secret ingredient to add "umami" or a deep, savory flavor. These little bits of anchovies melt and disappear into the sauce leaving a wonderful flavor.

I hope you enjoy this one.

2 t. EACH granulated garlic, black pepper, and dried thyme
1 t. Kosher salt
1 boneless beef chuck roast, (3 - 4 lbs.)
6 medium carrots, peeled and quartered
2 medium yellow onions, quartered
3 - 4 sprigs fresh thyme
2 T. olive oil
8 - 9 canned anchovy fillets, drained
1 t. minced fresh garlic
1 cup dry sherry
1/3 cup cold water
1 T. cornstarch

Combine granulated garlic, pepper, dried thyme, and salt; pat on all sides of the roast.

Add carrots, onions, and fresh thyme to a 4 - 6 quart slow cooker.

Heat oil in saute' pan over medium high heat.  Brown roast on all sides, about 10 mintues total; transfer to slow cooker.

Add anchovies and garlic to pan and cook until fragrant, 1 - 2  minutes. Deglaze pan with sherry, scraping up any brown bits; bring to a simmer, then pour over roast in slower cooker.

Cover slow cooker and cook roast until fork tender on high setting, 4 - 5 hours, or low setting 7 - 8 hours. Transfer roast and vegetables to a plate. Strain liquid into a saucepan, discarding solids; heat over medium.

Whisk together cold water and cornstarch until smooth, then whisk into liquid in saucepan. Bring sauce to a simmer, stirring occasionally, and cook until slightly thickened. Serve sauce with roast and vegetables.

Thinking about a side dish for this meal? How about mashed cauliflower? This version will pair especially well with the Spanish influences of the roast.


From Celebrate the Seasons


2 comments:

  1. hum.......the only time I've used anchovies is to put them in a Puttanesca sauce

    ReplyDelete
  2. It's the same concept here. They dissolve into the sauce and add a wonderful flavor.

    ReplyDelete