*Ingredients:
°1.5 Kg of roast beef in the eye of the palette cut into pieces
°60 ml flour seasoned with 1.5 ml salt, 1.5 ml pepper and 1.5 ml celery seeds
°30 ml duck fat or butter and oil
°500 g of vegetables (onion, carrot, celery)
°4 sprigs of chopped parsley.
°Basil (optional)
°Lemon zest and juice (optional)
°60ml. apple vermouth or port or red wine
°250ml beef stock
°60 ml *finely chopped oyster mushrooms (optional)
°Salt and ground pepper to taste.
*Instructions:
Preheat the slow cooker: 8 hours for low or 6 hours for high. Melt the duck fat in a skillet, add the vegetables, parsley and lemon zest.
Lower the heat and simmer for 15 minutes. Transfer to slow cooker.
Put the seasoned flour on a plate and roll the pieces of beef one by one until they are well coated.
In a skillet, brown the pieces of beef, turning them several times. Add them to the slow cooker with the lemon juice, vermout and beef broth. Salt and pepper.
Put the lid on the slow cooker and cook for 6 or 8 hours.
Remove the beef pieces from the slow cooker. Cover with aluminum foil and keep warm.
Strain the cooking juices through a sieve, crushing the vegetables with a mixer. Skim the juice and pour it into a saucepan.
Add chopped mushrooms. Bring to a boil, stirring constantly, until the sauce thickens slightly.
Enjoy !
source http://the-best.cookinghappy.net/2022/05/beef-roast-pot.html
