I’ve never quite enjoyed roasts much, however when I first made this on my own I thought it was one of the best things I’ve ate in a long time. I have made this a few times since my first attempt, and the recipe hasn’t changed a bit. Hopefully you’ll enjoy this roast that’s not your typical Grandma’s recipe!
3-4lb Round Choice Roast, Lean
5 Medium Redskin Potatoes, Washed, not skinned, and quartered
6 Medium Carrots, Washed, not skinned, and cut into 2″ chunks
2 Medium-small naval oranges, sliced with tips/ends removed.
300 ml (2/5th bottle) Red Wine, Pinot Noir
1 28oz (1lb 12oz) can of Hunt’s Diced Fire Roasted Tomatoes
1.5 Tbsp Honey
1/8 tsp Garlic Powder
1/4 tsp Black Pepper
1/8 tsp Salt
1/8 tsp Red Cayenne Pepper Powder (for a little zing)
1/8 tsp Thyme, Ground
1 tsp Liquid Smoke
1/8 cp Soy Sauce
2 Beef Bouillon Cubes
1. Trim any excess fat from the roast and cube into 8-10 hefty pieces. Next, slice the oranges into 1/2″ slices removing the tips of the oranges. Make sure to leave the orange peal on as it will substantially add to the flavor of the roast. Do remove any seeds that may be in the oranges.
2. Although browning is optional, I would suggest doing so as it adds to the flavor of the roast by eliminating some of the moisture which allows the roast to intake more during the actual roasting process. If you have an Iron Skillet use it at this point, otherwise a typical pan will do just fine. Brown two opposite sides of each cube of roast and arrange them evenly on the bottom of your crockpot so they’re all on the same level.
3. Place the Broth Bouillon Cubes around the roast. On top of the roast in the crockpot place the slices of oranges evenly on top so there is minimal overlap and minimal quantity of roast showing through. As the roast cooks the oranges will break apart causing a tangy tannin flavor to the broth.
4. Wash and quarter/halve the red-skinned potatoes. Place the potatoes on top of the layer of oranges in the crockpot and evenly apply the dry seasonings from the ingredients list above (Garlic Powder, Black Pepper, Salt, Cayenne Pepper, Thyme). On top of this drizzle the Honey across all of the potatoes.
5. Pour the Pinot Noir wine over top of the potatoes, making sure to wash away all of the seasonings. Then, pour the soy sauce and liquid smoke as well over the potatoes. The liquid should only go up half the depth of the crockpot, ensuring there will be enough room for juices that will later come from the vegetables and meat.
6. Wash and chop the carrots into 2″ pieces. Do not remove the skin unless it is unnecessarily dirty as this is the most nutritious and flavorful part of the carrot. Place the carrots over top of the potatoes in the crock pot.
7. For the final layer add the entire can of Huntz tomatoes on the top, juices and all.
8. Set your crockpot to the “Low” or “Medium-Low” setting and let stand for 8-12 hours or until carrots/potatoes are soft and naturally breaking up. Make sure to not stir the mixture until at least 6 hours in. The layers are there for a reason, I promise.
The reason why I say to use a Pinot Noir is due to it’s rich earthy flavors. Its hints of mushrooms, grass, pepper, and dark brown sugar make it an excellent counterpart to this dish. The wine I’ve always used in particular, the three times I’ve made this dish, is an inexpensive bottle ($9) of Pepperwood Grove’s 2007/2008 Pinot Noir from their Valle Central region. I love this wine because although it is inexpensive it has the complexity of flavors comparable to a $20+ bottle of wine, and accents this dish perfectly. I can find this bottle at my local Meijer store, but aside from that you may have to hunt it out if you’re not local to one. You’re more than welcome to try any other type of Pinot Noir, just make sure you’re picking something that contains rich flavors and aromas of earthy textures and tastes.
Also, since you’re only using 2/5ths of the bottle you’ll have plenty left to accommodate the dish once it’s prepared, or as you wait. Enjoy!