Recipe by FloridaNative
For the ZWT8 - "A French Love Affair" Challenge, I chose to modify Annacia's recipe for Peppered Lavender Beef #457488. Annacia's recipe sounds lovely and I hope these modifications will do the original recipe justice. I could not find lavendar flowers anywhere, and went to 3 markets, so I substituted Herbes de Provence (with lavendar) for the original ingredient. For this recipe a 2-pound grass-fed beef chuck roast was used; a larger roast can be used and the measures and cooking time would be about the same. I chose to cook this on high temperature for 2 hours, then low for 4 hours. Longer lower temperature cooking times will produce a roast that is so tender you can eat it with a spoon. Bon appetit ! NOTE: Make sure to measure your peppercorns before grinding.
- 1 beef chuck roast (1-2 pounds)
- 1 tablespoon extra virgin olive oil
- 2 tablespoons herbes de provence
- 1 tablespoon ground fennel
- 1 -2 tablespoon mixed peppercorns, ground
- 1 1⁄2 teaspoons dried thyme
- 4 -6 medium-large red potatoes, peeled and sliced into 1/4-inch rounds
- 1 lb sliced carrot
- 1 medium onion, sliced very thin into rounds and separated
- salt, to taste
- 2 cups beef broth, for the crock pot (and au jus)
- additional herbes de provence and thyme, for seasoning potatoes and carrots
Directions See How It's Made
- Mix the herbes de provence, ground fennel, ground pepper and thyme together.
- Pat the beef dry with paper towels (this is important as surface moisture will interfere with good browning). Lightly oil outside of the roast with the olive oil.
- Rub the mixture over the roast so that all surfaces are coated with the herbs.
- Heat a large skillet over high heat. Sear the roast on all sides (about 3 rotations, approximately 1 minutes each). When browned, immediately remove from heat.
- NOTE: for best results, fill the crockpot 2/3 full with roast and vegetables; this produces the best results when using a crockpot.
- Add the beef broth to crockpot.
- Add the roast to the crockpot. Layer carrots, potatoes and onions on top and sides of roast, sprinkling each layer with herbes, thyme, and salt, as desired.
- Cook on high for 2 hours, then reduce temperature to low and cook an additional 4 hours.
- When ready to serve, carefully remove roast (it may fall apart) to platter, and surround with carrots, potatoes and onions. This will not make as pretty a presentation as a roast and vegetables roasted in the oven; the crockpot tends to turn things a dull brown color, but the flavors are usually magnified.
- Add au jus as desired.
- Serve with a green salad and toasted french bagette slices with butter.