Cracked Black Pepper Crusted Pot Roast (Steak au Poive - Crockpot Recipe)
¼cupCoarse Ground Black Pepper
2TBSPGround Black Pepper
2Garlic Cloves - peeled and smashed
2Sprigs of Rosemary
2TBSPRed Wine Vinegar
Au Jus (Pan Sauce)
Cooking Broth from the crockpot - strained
2pinches ofKosher Salt
1a dash of Worcestershire Sauce
Combine the coarse ground and regular ground peppers with the kosher salt.
Cover both sides of the chuck roast in a thick layer of the pepper mixture - pressing down so that it stays in place.
In a large pan, over medium high heat, melt your butter, add your garlic cloves and rosemary sprigs until they start to become fragrant. Sear the pot roast to seal the black pepper crust on both sides. (see blog notes for more explanation) You can also skip this step if you're in a time crunch.
In a crockpot - add your seared crusted pot roast, the garlic cloves and rosemary. Add in the red wine vinegar, Worcestershire sauce and beef stock. Cover and cook on high for 4 hours or low for 6-8 hours.
Au Jus "with juice" - pan sauce
Pull out the pot roast and let it rest on the cutting board.
Strain the cooking broth from the crockpot into a pot. Place the pot on the stove over medium/high heat until it starts to reduce to the perfect consistency. Stir and taste. You may need to add a pinch or two of salt and a dash of Worcestershire sauce. Once you reach your perfect consistency, remove from heat and top with one TBSP of butter. Stir until melted.
Cracked Black Pepper Crusted Pot Roast (Steak au Poive - Crockpot Recipe) https://nicolestastingspoon.com/2021/11/18/black-pepper-crusted-pot-roast/