- 12 - 2 1/2- pound beef chuck pot roast
- Nonstick cooking spray
- 2 mediumturnips, peeled and cut into 1-inch pieces (2 cups)
- 3 mediumcarrots, cut into 1/2-inch pieces (1 1/2 cups)
- 115 - ounce cantomato sauce
- 1/4 cup dry red wine or reduced-sodium beef broth
- 3tablespoons quick-cooking tapioca
- 1/4 teaspoon salt
- 1/8 teaspoon ground allspice
- 1/8 teaspoon black pepper
- 1pound winter squash, peeled, seeded, and cut into thin wedges or 1 1/2- to 2-inch pieces (2 cups)
MethodIf necessary, cut roast to fit into a 3 1/2- to 6-quart slow cooker. Coat an unheated large nonstick skillet with nonstick cooking spray. Preheat skillet over medium heat. Brown roast on all sides in hot skillet.
Recipe TipFor Easy Cleanup: Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, remove food from your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.
- 2 tbsp mixed peppercorn
- 2 tbsp mustard seed, yellow or black, or 1 tbsp of each
- 2 tsp fennel seed
- 1½ kg fillet of beef
- 2 tbsp olive oil
- 1 tbsp wholegrain or English mustard (check the brand is gluten-free)
- 3 red onions, skins left on, thickly sliced into rounds
- a few thyme leaves, to serve (optional)
- 2 tbsp olive oil
- 1½-2 tbsp cornflour
- 2 gluten- and wheat-free beef stock cubes (check the label)
- 3-4 tbsp redcurrant jelly
- 400ml red wine
- Up to 2 days before, crush together the peppercorns and seeds using a pestle and mortar, or in a saucepan with the end of a rolling pin or similar. Brush the beef fillet all over with the mustard, then roll in the peppercorn mix to coat. Cover and chill.
- Two hours before you are ready to start cooking, take the beef out of the fridge to come to room temperature.
- Heat oven to 200C/180C fan/gas 6. Heat the oil in a pan big enough to hold the beef, and brown the beef all over, seasoning with salt. In a roasting tin, use the onions as a bed to sit the beef on – pat on any spices that have fallen off. Roast for 20 mins for rare, 25 mins for medium, and 35 mins for well-done beef.
- Lift the beef from the tin and rest on a platter, covered with foil to keep it hot, for about 30 mins. Set the tin with the onions and roasting juices over the hob and stir in the oil, cornflour and crumbled stock cubes. Mix in the jelly, then gradually stir in the wine and 400ml boiling water, scraping up any stuck bits from the bottom. Simmer for 15 mins until reduced a little. Season, then sieve into a clean pan to keep warm, discarding the onions. Slice the beef, scatter over the thyme, if you like, and serve with the gravy.
- 2¼kg leg of lamb
- 3 small garlic cloves, sliced
- 2 onions, cut into chunks
- 1 carrot, cut into chunks
- 2 tbsp Dijon mustard
- 175g white breadcrumb (a few days old is best)
- small bunch parsley, finely chopped
- small bunch mint, finely chopped
- 5 rosemary sprigs, leaves finely chopped
- 2 fat garlic cloves, crushed
- 3½ tbsp olive oil
- 2 tbsp plain flour
- 400ml red wine
- 1l lamb or beef stock
- 1-2 tsp Dijon mustard
- knob of butter
- Heat oven to 220C/200C fan/gas 7. Use a sharp knife to make little slits all over the lamb, then insert a slice of garlic into each hole. Tip the onions and carrot into a large flameproof roasting tin, then place the lamb on top and season. Pour 250ml water into the base of the tin and roast in the oven for 30 mins.
- Meanwhile, make the crust by mixing together all the ingredients and seasoning well. Remove the lamb from the oven and turn the heat down to 190C/170C fan/gas 5. Brush the lamb all over with the mustard, then pack on the crust in a thick layer – don’t worry if any falls in the tin, this will be used in the gravy later (you probably won’t use the entire crust, so set aside what’s left for later). Return the lamb to the oven and cook for a further 1 hr 30 mins. Check the lamb during cooking and add more water to the base of the tin if it dries out.
- Remove the lamb from the tin, cover lightly with foil and leave to rest for 30-40 mins – if covered too tightly, the crust will go soggy.
- To make the gravy, put the roasting tin with the vegetables still in it directly on the heat and whisk in the flour. Cook for 1 min, then add the wine, scraping any flour from the bottom of the tin. Let it bubble for 1 min, then pour in the stock. Bring to the boil, then simmer gently for 10-15 mins until thickened, stirring in a little of the reserved crust for a thicker gravy. Strain the gravy through a sieve into a pan, discarding the vegetables left in the sieve. Add mustard to taste and stir through the butter. Keep warm until ready to serve.
- 100g goose fat or duck fat
- 2 whole grouse, feathers and guts removed (ask your butcher to do this for you)
- 300ml red wine
- 1 garlic clove, smashed
- 1 rosemary sprig
- 300ml good-quality chicken stock
- ½ tbsp redcurrant jelly
- bread sauce and green salad, to serve
- Heat oven to 200C/180C fan/gas 6. Put the goose fat in a roasting tin in the oven to heat up. Season the birds all over, as well as inside their cavities. Once the fat is searing hot, carefully put the birds in the tin, breast-side down, and roast for 15-20 mins, depending on the size of the birds.
- Remove from the oven and rest the grouse on a plate covered with baking parchment while you make the gravy. Pour off most of the fat, but keep the roasting juices in the tin and put on the hob over a high heat.
- Stir in the red wine, add the garlic and rosemary and cook for 5 mins until reduced by half, then pour in the stock and bubble for 5 mins more until the gravy is syrupy. Stir in the redcurrant jelly, remove the rosemary and garlic and season.
- Put a grouse on each plate and pour over the red wine gravy. Serve with bread sauce and green salad.