Categories: Soup

Ingredients

• 3 1/4 tsp kosher salt, divided
• 1 1/2 tsp black pepper
• 3 to 3 1/2 lb. boneless beef shoulder roast, trimmed
• 2 tbsp vegetable oil
• 4 medium stalks celery, cut into 2-inch pieces
• 4 medium carrots, peeled and cut into 2-inch pieces
• 1 head garlic, halved crosswise
• 3/4 cup beef broth
• 1/4 cup dry red wine
• 1 1/2 tbsp Worcestershire
• 2 tsp paprika
• 1 1/2 tsp ground cumin
• 1 dried bay leaf
• 3/4 lb. rutabaga, peeled and cut into 1-inch pieces
• 1 large red onion, cut into 6 wedges
• 1 cup baby portobello mushrooms, halved
• 1 tbsp unsalted butter
• 1 tbsp all-purpose flour
• 1/2 tsp sugar
• Garnish: fresh rosemary

Directions

1. Sprinkle 2 3/4 tsp salt and pepper all over roast; let stand at room temp for 1 hour. Pat roast dry with paper towels.

2. In a large skillet, heat oil over medium heat. Add roast; cook until browned all over, 2 to 3 minutes per side.

3. In the bottom of a slow cooker, spread celery, carrots and garlic. Place roast on vegetables in cooker.

4. Add broth, wine, Worcestershire, paprika, cumin and bay leaf to skillet, scraping browned bits from bottom of skillet with a wooden spoon. Pour onto roast.

5. Cover and cook on HIGH until roast is fork-tender, 4 to 5 hours. Add rutabaga, onion and mushrooms. Cover and cook until vegetables are tender, about 1 hour.

6. Remove roast from cooker, and shred meat. Transfer roast and vegetables to a serving platter, reserving liquid in slow cooker; keep warm. Strain cooking liquid, discarding solids.

7. In a medium skillet, melt butter over medium heat. Whisk in flour; cook, whisking constantly, for 1 minute. Gradually whisk in strained cooking liquid until smooth; whisk in sugar and remaining 1/2 tsp salt. Bring to a boil; reduce heat, and simmer until thickened, 3 to 5 minutes. Pour onto roast. Garnish with rosemary.

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