Carne de Ternera Tierna en Cocción Lenta

Ingredientes

• 2 1/2 lb. chuck roast
• 1/4 cup ranch seasoning
• 2/3 cup dill pickle juice
• 2/3 cup beef stock (or water)
• 1/2 lb. carrots (about 4-5 medium carrots)
• 1 lb. petite yellow potatoes (like Yukon Gold)
• 1 large yellow onion
• 2 cloves garlic
• 2 Tablespoons arrowroot powder
• 2-3 cups reserved cooking liquid from the slow cooker

Preparación

1. 1

   --- Cook the Pot Roast and Veggies ---

2. 2

   Wash the potatoes and carrots well vegetables. Cut the carrots into 3 inch long pieces, cut the onion into quarters, and mince the garlic.

3. 3

   Place the vegetables, dill pickle juice, and beef stock or water in the bottom of the slow cooker. Place the roast on top. Sprinkle the roast generously with the ranch seasoning.

4. 4

   Cover and turn the temperature to high for 6-7 hours or low for 8-9 hours, until fork tender. Use two forks to shred the beef into bite sized pieces, setting aside any large fatty pieces.

5. 5

   Use a slotted spoon or tongs to remove the beef and vegetables. Set them aside on a large plate or platter and cover to keep warm and moist while you make the gravy.

6. 6

   --- Make the Gravy ---

7. 7

   Use an immersion blender to blend up the liquid, drippings, and any vegetable pieces that's left in the slow cooker. All of this is FLAVOR! Transfer the liquid to a medium saute pan and bring to a simmer.

8. 8

   Whisk in the arrowroot power, stirring constantly to keep it from clumping, for about 5 minutes. Season to taste, and pour the gravy over the meat an vegetables. Enjoy!