POLENTA & FRENCH ONION POT ROAST
Slow cooker tender beef with savory french onion & garlic glaze, served over creamy polenta and shaved parmesan. You'll absolutely need seconds, even thirds of this delectable Fall recipe. It takes some time in the pressure cooker - 8 hours - but we promise its worth the wait.
- Slow Cooker
- 2 tbs olive oil
- 2 1/2 lbs beef chuck roast, fat trimmed
- 2 white onions, thinly sliced
- 4 cloves garlic, sliced
- 1 packet dried onion soup mix Lipton works well!
- 1 tbs thyme, dried or fresh
- 2 tbs brown sugar
- 2 tbs Worcestershire sauce
- 2 cups beef stock
- 2 cups whole milk
- 1 cup water
- 1 cup polenta
- 2 tbs butter
- 1/3 cup parmesan, freshly shaved plus more for garnish
- Sel Magique Salt & Pepper Blend, to taste
- Heat the oil in a large skillet. Season the beef all over with Magique. Sear the beef in the pan until you get some good browning all over, about 10 minutes. Transfer the beef to the slow cooker.
- To the slow cooker, add the sliced onions, garlic, onion mix, thyme, brown sugar, Worcestershire sauce, and beef stock, and cook on low for 8 hours.
- Bring the milk and water to a light simmer in a small saucepan. Add the polenta and stir on medium, until it begins to slightly thicken and become creamy. This takes about 10 minutes. Off the heat, stir in the butter and parmesan. Season with Magique Salt & Pepper Blend.
- To serve, make layers. First ladle a small portion of onions and juices into the bottom of a small bowl, then ladle polenta on top. Place a few thick shreds of beef on top of the polenta. Pour the onions and juices over the beef. Garnish with parsley and extra parmesan, and a dash of Magique if you like. Serve immediately, and enjoy!