1 3-lb. bone-less blade roast
1 Tbsp. cooking oil
2 medium onions, peeled and quartered
2 Honeycrisp apples, peeled and cut into wedges
4 oz. white wine
8 oz. ginger ale
1 tsp. Herbs de Provence
1 cup beef stock as needed
2 celery stalks
2 leeks, white part.
6-8 medium Yukon gold potatoes.
This meal can be prepared in a slow cooker or in a roasting pan in a 350 Fahrenheit degree oven — for roasting pan cut times by 50%. Rub roast with oil and garlic; sear in hot non-stick pan. Remove meat to slow cooker.
Sauté onion and place around roast. Put sliced apples on top of and around roast. Deglaze fry pan with white wine and pour over roast. Add ginger ale, herbs and stock to cover three-quarters of roast. Cover and cook 2.5 hours in slow cooker on high.
Wash, peel and cut vegetables into bite-sized pieces. Add to slow cooker.
Add additional stock if required. Cut potatoes into “large egg-sized” pieces and lay on top of vegetables. Cover and continue cooking until potatoes are tender.
Remove potatoes and vegetables to serving bowl and hold warm. Place meat on a plate and tent with foil to temper. Thicken juices with roux for gravy.
When meat is cooled about 20 minutes, slice and serve.