It’s “TV binge” time! I really need to get caught up on my TV shows. I’m thinking, the answer to accomplishing dinner today is the Crock-Pot. Dinner can be cooking all the while I’m finishing up this season of The Walking Dead. I’m starting my Slow Cooker Pot Roast Over White Cheddar Polenta at 8:00 am, so I’ll have the whole day free!
I’m starting out with a sirloin tip roast that’s about 4 1/2 pounds. The marbling is great, which means a lot of flavors, and the butcher has tied it up so it holds its shape for even cooking.
Prep Time: 15 minutes
Cook Time: 7 hours (high setting)
Total Time: 7 hours 15 minutes
Yields: 6 servings
Equipment: 1(7-quart) Crockpot, 1 (12-inch) cast-iron skillet, 1 (6-quart) saucepot, chef’s knife
4 1/2 pound sirloin tip roast, tied and room temperature
2 tablespoons of Canola oil
2 tablespoons of Kosher salt
2 teaspoons of freshly ground black pepper
2 sprigs of fresh rosemary
4 whole garlic cloves, peeled and smashed
1 (15-ounce) can of diced tomatoes (reduced-sodium/sodium-free)
1 cup of red onions, 2-inch dice
1/2 cup celery, 2-inch dice
1/2 cup of organic leafy-top carrots, peeled, 2-inch dice
1/2 cup of mini red bell peppers, seeded, 2-inch dice (substitute red bell pepper)
1 Fresno chili, seeded and minced
1 tablespoon of Kosher salt
1 teaspoon freshly ground black pepper
4 dashes of Worcestershire sauce
1 (15-ounce) can of beef consommé, use only half (7.5 ounces)
1/4 cup beef stock, unsalted
Italian flat-leaf parsley for garnish
Ingredients For Polenta:
1 1/2 cups of quick-cooking polenta
2 cups of half-and-half
3 cups of water
1 tablespoon of Kosher salt
1 teaspoon of freshly ground black pepper
2 tablespoons (1/4 stick) of butter, unsalted
1 1/2 cups of white cheddar, freshly grated
2 tablespoons of fresh chives, minced
The first step is to season the roast with Kosher salt and fresh ground black pepper on both sides. Take a sheet of paper towel, add 2 tablespoons of Canola oil. Using the oil-dampened paper towel and wipe down the bottom and sides of the cast iron skillet.
Preheat the skillet over medium-high heat. Let the skillet get super hot, almost smoking. Place the seasoned roast into the pan, leave it alone, to do its thing. Sear the roast for 4 to 5 minutes, using your tongs, if the roast releases itself easily, then turn the meat over and sear the other side for another 3 to 5 minutes. If the roast gives you some resistance, then let it sear for another minute. Next, do the same to the other side. The searing time may vary slightly, maybe, anywhere from 7 to 10 minutes, total, for both sides.
Transfer the roast to the Crockpot.
Next, is to retrieve the bits from the bottom of the skillet or *deglaze. This is where all the flavor is and you don’t want to waste any of it. With the pan still over medium-high heat, add in a 1/4 cup of beef stock. Using a wooden spoon, scrape up the bits with the back of the spoon. Once all the bits have come loose, turn the heat off. Transfer the roast to the slow cooker.
To the slow cooker, add the diced vegetables, garlic cloves, Worcestershire sauce, diced tomatoes with their juice, beef consommé, reserved deglazing liquid, and fresh sprigs of rosemary. Season with 1 tablespoon of Kosher salt and 1 teaspoon of fresh ground black pepper. Place the lid on and cook on high for 7 hours.
After 7 hours, remove the roast carefully. Cut the cooking twine, and using two forks, shred the meat. Place the shredded pot roast back into the crockpot and stir everything together. Set the crockpot to warm and place the lid back on.
Next, the white cheddar polenta with chives. Polenta cooks really quickly. This is why it should be made right before you’re ready to serve. It’s super simple and fast. Once the liquid is boiling, it’s finished in 5 minutes. Make sure to have the cheese shredded and ready to go.
In a large saucepot over medium-high heat add half-and-half, water, Kosher salt fresh ground black pepper. Bring the liquid up to a hard boil and slowly whisk in the Polenta. Continue whisking vigorously until the polenta thickens. Immediately, remove the pot from the heat. Change to a wooden spoon, add the butter. Mix until completely combined. Add the shredded white cheddar and fresh chives, stir to combine.
Spoon a good helping of the white cheddar polenta into the bottom of a porcelain serving bowl. Top with my delicious, flavorful, and tender, pot roast. Don’t forget, ladle some of the juices from the slow cooker over the top of the meat and polenta. YUM!!!
There you have it, my Slow Cooker Pot Roast Over White Cheddar Polenta.
*Deglaze is to dilute meat sediments in (a pan) in order to make a gravy or sauce, typically using wine or stock.
One thought on “Slow Cooker Pot Roast Over White Cheddar Polenta”
This looks and sounds sooo good!