Categories: Soup
Ingredients
- 3 1/4 tsp kosher salt, divided
- 1 1/2 tsp black pepper
- 3 to 3 1/2 lb. boneless beef shoulder roast, trimmed
- 2 tbsp vegetable oil
- 4 medium stalks celery, cut into 2-inch pieces
- 4 medium carrots, peeled and cut into 2-inch pieces
- 1 head garlic, halved crosswise
- 3/4 cup beef broth
- 1/4 cup dry red wine
- 1 1/2 tbsp Worcestershire
- 2 tsp paprika
- 1 1/2 tsp ground cumin
- 1 dried bay leaf
- 3/4 lb. rutabaga, peeled and cut into 1-inch pieces
- 1 large red onion, cut into 6 wedges
- 1 cup baby portobello mushrooms, halved
- 1 tbsp unsalted butter
- 1 tbsp all-purpose flour
- 1/2 tsp sugar
- Garnish: fresh rosemary
Directions
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Sprinkle 2 3/4 tsp salt and pepper all over roast; let stand at room temp for 1 hour. Pat roast dry with paper towels.
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In a large skillet, heat oil over medium heat. Add roast; cook until browned all over, 2 to 3 minutes per side.
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In the bottom of a slow cooker, spread celery, carrots and garlic. Place roast on vegetables in cooker.
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Add broth, wine, Worcestershire, paprika, cumin and bay leaf to skillet, scraping browned bits from bottom of skillet with a wooden spoon. Pour onto roast.
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Cover and cook on HIGH until roast is fork-tender, 4 to 5 hours. Add rutabaga, onion and mushrooms. Cover and cook until vegetables are tender, about 1 hour.
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Remove roast from cooker, and shred meat. Transfer roast and vegetables to a serving platter, reserving liquid in slow cooker; keep warm. Strain cooking liquid, discarding solids.
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In a medium skillet, melt butter over medium heat. Whisk in flour; cook, whisking constantly, for 1 minute. Gradually whisk in strained cooking liquid until smooth; whisk in sugar and remaining 1/2 tsp salt. Bring to a boil; reduce heat, and simmer until thickened, 3 to 5 minutes. Pour onto roast. Garnish with rosemary.