David Theiss: Casserole is perfect after a day on the slopes (recipe)

David Theiss: Casserole is perfect after a day on the slopes (recipe)

At this time of year, I love using my slow cooker for a wealth of easy-to-prepare meals like soups, ribs, hams and beans, and even peaches. My all-time favorite meat to cook in a slow cooker also makes one of my family’s favorite solid meals: casserole!

Frying pan is an American term that describes a less tender piece of meat, which is browned with a grate and then boiled in liquid for a long time to create a wonderful taste and tenderness. I recommend starting with a chuck step for this recipe. It is an excellent piece of meat that has enough fat marbled and always has a delicious result.

As with other meats, roasting uses the Maillard reaction and is an important first step. The Maillard reaction is a chemical reaction between amino acids and reducing sugars that gives browned food its characteristic taste, such as fried steaks and in this case casserole. After sautéing the meat, it is fried for a whole day and fits perfectly with your favorite root vegetables.

Making a pot roast is not a rushed event, but your patience will be rewarded with a tender, flavorful dinner that smells like in your house on a cold winter day.

Frying pan
2.5 pound beef chuck roast
Edible olive oil
Salt & Pepper to taste
Beef base, beef broth or beef au jus mix
3 cups of water
Root vegetables (potatoes, carrots, onions)

In a large frying pan, heat the oil to just below the smoke point. While it is heating, salt and pepper the outside of the roast on all sides. Place the roast in a frying pan and sauté each side for 2 minutes. Do not forget the sides and ends!

In a slow cooker, you make beef solution from your base and water. It should be full of beef flavor and just a little bit of salt. Put the roast in a slow cooker and turn on high for 8 hours. It takes a long time to break down all the tissue and fat before the meat becomes tender. If you do not have a slow cooker, you can do this on top of your stove if you have a Dutch oven with a tight-fitting lid. To do this, fry as usual, make beef solution and then simmer most of the day for similar results. Make sauce with the juice left over. Make a roux, 3 tablespoons flour and a cup of cold water. Whisk the roux to a fine consistency without lumps and pour in the beef mixture and whisk while heating. A delicious topping for the roast or potatoes.

I like to add my favorite root vegetables, potatoes and baby carrots, to the pan about an hour before it is done. You can try adding your favorites – it completes this delicious meal. Perfect after a day of playing in the snow! Enjoy!

David Theiss is the owner of Butler Gourmet Meat, which has been serving Carson City for 49 years.

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