Pot Roast

Seitan is a good stand-in for beef, if you are craving those Sunday beef brisket dinners of your youth.

I recommend West Soy Cubed Seitan, in the blue box. If you decide to use another brand of seitan, make sure that you choose one that is not designed for stir-fries, since they are usually heavily seasoned with tamari. This is an incredibly easy dish to make in the slow cooker and only needs about ten to fifteen minutes of time to make the sauce when you come home.

Nancy Olah

Pot Roast

Print Recipe Pin Recipe

Servings: 4 to 6 people

Course: Slow Cooker Meals

Ingredients Method Notes

Ingredients

  

• 16-20 small new potatoes either white or red
• 1 pound carrots cut in 2-inch pieces
• 12 pearl onions
• 4 cloves garlic left whole
• 2 bay leaves
• 5 sprigs of thyme
• 3 –4 sprigs of Italian parsley
• 2 8- ounce boxes WestSoy Cubed Seitan sliced into ¼-inch slices
• 2 stalks of celery cut on the diagonal in 1-inch slices
• 2 garlic cloves pressed
• ¾ cup red wine plus more as needed
• 2 cups vegetable stock plus more as needed
• Sea salt and freshly ground black pepper
• 2 tablespoons unsalted butter
• 2 tablespoons unbleached all-purpose flour
• 1 teaspoon red or brown rice miso
• 1 teaspoon brown sugar

Method

 

1. Put a liner in the slow cooker, and then add in order, potatoes, carrots, onions, garlic, bay leaves, thyme, and parsley.
2. Add the seitan, and any juice from the package over the top of the veggies. Add the celery, which will cook the quickest, then the pour the red wine and stock and sprinkle with salt and pepper.
3. Set the slow cooker to simmer for 6 hours, but check it after 4 hours. If too much liquid has evaporated, add more stock and/or more red wine.
4. At around 6 hours, preheat oven to 200°F so that you can keep everything warm while you make your sauce. Put the veggies and seitan in a lightly oiled baking dish and cover with foil while you prepare the gravy. Put the baking dish in the oven. Put the remaining liquid into a glass measuring cup so you can gauge how much liquid you have from the slow cooker.
5. Melt unsalted butter in a small sauce pan. Add flour and make a roux. Add the reserved liquid from the slow cooker, and additional liquid (either stock or wine) until you have at least a cup of liquid. Add the miso and brown sugar, and stir until completely dissolved. Continue cooking over a low heat, tasting every few minutes. Add more wine, stock, or seasonings to taste.
6. Remove the baking dish from the oven and pour the sauce over the veggies and seitan.

Notes

Copyright © 2012 Nancy Olah