Spanish Pot Roast

with anchovies & sherry

Don’t let the anchovies scare you away. They melt and disappear into the sauce, adding a wonderful savory, umami flavor.

Makes 6 servings Cover slow cooker and cook roast Prep time: 30 minutes

until fork-tender on high setting, Cook time: 7–8 hours (low)

4–5 hours or low setting, 7–8 hours. Transfer roast and vegetables to a plate. Strain braising liquid through a sieve; discard solids. Heat braising liquid in a saucepan.

Whisk together cold water and cornstarch until smooth, then whisk into liquid in saucepan. Bring sauce to a simmer, stirring occasionally, until slightly thickened. Serve roast and vegetables with sauce.

Per serving: 582 cal; 34g total fat (12g sat);

148mg chol; 790mg sodium; 13g carb (3g fiber; 5g total sugars); 47g protein

COMBINE:

tsp. each granulated garlic, black pepper, and dried thyme tsp. kosher salt boneless beef chuck roast (3–4 lb.), trimmed 6 medium carrots, peeled 2 medium onions, quartered 3–4 sprigs thyme

2

1 1

HEAT:

2 Tbsp. olive oil

8–9 canned anchovy fillets, drained tsp. minced garlic cup dry sherry

1 1

WHISK:

1/3 1 cup cold water Tbsp. cornstarch

Combine granulated garlic, pepper, dried thyme, and salt.

Pat rub on all sides of roast.

Add carrots, onions, and thyme sprigs to a 4- to 6-qt. slow cooker. Heat oil in a sauté pan over medium-high. Brown roast on all sides, about 10 minutes total. Transfer roast to slow cooker.

Add anchovies and garlic to pan and cook until fragrant, 1–2 minutes. Deglaze pan with sherry; bring to a simmer, then pour over roast.

To amp up the flavor of the roast, press the spice mixture onto all sides of the meat.

Stir the anchovies in the pan, breaking them up, then simmer in the sherry until they dissolve.