We have friends visiting for Daytona Beach Bike Week. The guys are busy going to such esoteric events as coleslaw wrestling and wet T-shirt contests and Jackie and I are spending our time shopping and seeing girly movies like It’s Complicated. As an aside, this is the second time I have seen this movie and I can’t get over my obsession with chocolate croissants. We have done some cooking. We had an excellent pork tenderloin on the grill, but most of the time we are out and about all day long. That is why, when Jackie told me about this recipe for crock pot chuck roast, I unearthed the crock pot and we put it on and left for the day. What is different about this roast is the way it is seasoned. Jackie rubbed both sides with cinnamon and garlic salt. She then browned it and we put it in the crockpot with about 1/2 cup beef broth. The use of cinnamon sounded strange to me but it imparted a unique flavor to the roast. I have never had a mole sauce but with the addition of chocolate this may be approaching that flavor. I haven’t had time to research it, so let me know if I am right or wrong about the flavors. I just know that we loved it.
CROCK POT CHUCK ROAST
1 4 pound chuck roast ( Try to find one that is at least 3 to 4 inches thick)
Ground cinnamon sprinkled on each side
Garlic salt or powder sprinkled on each side
Salt (if not using garlic salt) and Pepper to taste
1/2 cup beef broth
1 tablespoon olive oil to brown roast
Coat chuck roast on both side with seasonings. Brown in olive oil seasoned skillet. Transfer to crock pot, add beef broth and cook on low for about 8 hours. Remove the roast and degrease the juices. Thicken the gravy with a slurry of flour and water.
By the way, I think coleslaw wrestling is a huge waste of coleslaw. It is not pretty.