I am a firm believer in celebrating your birthday for a whole weekend or sometimes even a week. In fact, I had a friend wish me a happy birthmonth yesterday. What’s this got to do with chuck roast, you say? One of my favorite dishes that my mom used to make was a chuck roast with brown potatoes; so I decided I needed to treat myself for my birthday. Of course this version was in the crock pot and my mom’s was one of those electric skillet masterpieces, but close enough.
You’ll never guess what the secret ingredient is; so I’m just going to come right out and tell you: gingersnaps.
Give six of these a spin in the food processor and then toss them in the crock pot.
Add eight ounces of baby carrots.
Two stalks of celery.
And then the good stuff: one cup of dry red wine, two tablespoons of red wine vinegar, and then 1/4 cup of raisins. Don’t forget the S&P. If my mom knew about the gingersnaps she would disapprove. If she knew about the raisins I’m pretty sure she would just refuse to eat it.
Add a two-pound boneless chuck roast and turn on the crock pot. Six hours on high did the trick for me.
This was around the three-hour mark. Man, did it smell good.
My mom’s version didn’t really have a sauce. I’m not ashamed to say that I used to douse it ketchup.
I just had to add some little boiled potatoes.
And here’s the best news: it comes in under 400 calories, without the potatoes.
Eat Well and Savor.