Slow Cooker > Beef

Slow Cooker Pot-au-Feu Recipe

Ingredients with Measurements:
- 2 lbs beef chuck roast, cut into large chunks
- 2 lbs beef short ribs
- 2 lbs beef marrow bones
- 2 onions, peeled and quartered
- 4 carrots, peeled and cut into large chunks
- 4 celery stalks, cut into large chunks
- 1 leek, white and light green parts only, sliced
- 4 garlic cloves, peeled and smashed
- 2 bay leaves
- 1 teaspoon black peppercorns
- 1 teaspoon whole cloves
- 1 teaspoon whole allspice
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 8 cups water

Special equipment needed:
- Slow cooker

Step-by-step instructions:
1. Place the beef chuck roast, beef short ribs, and beef marrow bones in the slow cooker.
2. Add the onions, carrots, celery, leek, garlic, bay leaves, black peppercorns, whole cloves, whole allspice, dried thyme, dried rosemary, and salt.
3. Pour the water over everything in the slow cooker.
4. Cover the slow cooker and cook on low for 8-10 hours, or until the beef is tender and falling apart.
5. Remove the beef and vegetables from the slow cooker and strain the broth through a fine-mesh sieve.
6. Serve the beef and vegetables with the strained broth.

Preparation time: 20 minutes
Cooking time: 8-10 hours
5. Temperature:
Low heat setting on the slow cooker
Serving size:
6-8 servings

Nutritional information:
Calories: 450
Fat: 25g
Carbohydrates: 10g
Protein: 45g

Substitutions for ingredients:
- Beef chuck roast can be substituted with beef brisket or beef stew meat.
- Beef short ribs can be substituted with beef back ribs or beef plate ribs.
- Beef marrow bones can be omitted if not available.
- Leek can be substituted with 1 additional onion.

- Add potatoes and turnips to the slow cooker for a heartier meal.
- Use chicken or vegetable broth instead of water for a different flavor.
- Add a splash of red wine to the slow cooker for a richer broth.

Tips and tricks:
- Brown the beef chuck roast and beef short ribs in a hot skillet before adding them to the slow cooker for extra flavor.
- Skim any excess fat from the surface of the broth before serving.
- Serve with crusty bread for dipping in the broth.

Storage instructions:
Store leftover pot-au-feu in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat pot-au-feu in a saucepan over medium heat until warmed through.

Presentation ideas:
Serve pot-au-feu in individual bowls with a ladle of broth and a few pieces of beef and vegetables.

Garnish with chopped fresh parsley or chives.

Serve pot-au-feu with a simple green salad and a glass of red wine.

Suggested side dishes:
Crusty bread, mashed potatoes, roasted root vegetables.

Troubleshooting advice:
- If the beef is tough, cook for an additional hour or until tender.
- If the broth is too salty, dilute with additional water.

Food safety advice:
- Use a food thermometer to ensure that the beef has reached an internal temperature of 145°F before serving.
- Refrigerate leftovers promptly.

Food history:
Pot-au-feu is a traditional French beef stew that dates back to the 17th century.

Flavor profiles:
Pot-au-feu is a savory and comforting dish with rich beef flavor and a hint of aromatic spices.

Serving suggestions:
Serve pot-au-feu as a main course for a cozy family dinner.

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Region: French

Taste: Savory, Herbal, Rich, Hearty, Comforting