Jewish Crock Pot Roast
2 cups goose stock
2 tablespoons lemon juice
4 tablespoons brown sugar
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
3 lb. boneless beef chuck roast
Put 2 cups goose stock, 2 tablespoons lemon juice, and 4 tablespoons brown sugar into a large crock pot. Turn on the crock pot to Low.
Peel and chop the onion. Add the pieces to the crock pot. Cook for about an hour, until the onions begin to soften.
Preheat a large nonstick skillet to about 250ºF.
Put 1 tablespoon lemon juice and 1 tablespoon Worcestershire sauce into a gallon ziplock bag. Rinse a 3 lb. boneless beef chuck roast and pat it dry. Put the chuck roast into the bag, seal the bag, and rotate to cover the meat thoroughly with the juices. Remove the chuck roast, discarding the bag and leftover juices. Sprinkle the wet chuck roast generously with lemon pepper.
Place the chuck roast in the skillet and cook for about 2 minutes, until browned on the bottom. Flip it over and brown the other side. Turn off the skillet. Transfer the chuck roast to the crock pot. Spoon some of the goose stock and onions over the top of the roast.
Allow to cook for 3-4 hours, periodically spooning more goose stock and onions on top of the meat. The chuck roast is done when it shreds easily with a fork.
This recipe was inspired by Jewish style pot roast recipes, in terms of the flavorings and the type of meat used. It's intended as a solitary main dish, rather than the more usual "meal in a pan," because we served it with latkes which were also cooked in goose fat. The results were quite gratifying.
Jewish pot roast is traditionally made with a cheap, tough, flavorful cut of meat. It can be brisket, chuck roast, or rump roast. It needs to be cooked for a long time at relatively low heat, in liquid, with enough acid to help break down the meat.
Notice the browning step -- this is different from most crock pot dishes where everything gets thrown into the same pot. Browning meat creates a chemical change that brings out rich flavor. This extra step is what puts this pot roast above the ordinary; it's not quite feast food, but it's a little more work and a fancier flavor than an everyday version would be. It winds up with a blend of savory, sweet, and tangy notes.
Goose stock makes the pot roast match better with vegetables cooked in goose fat. If you don't have goose stock, substitute chicken stock or broth. You can also substitute schmaltz (chicken fat) instead of goose fat. Because my goose stock already contained a good blend of herbs, I didn't need to add much extra in the way of herbs or spices.
Use a sweet onion, such as Vidalia or Walla Walla, rather than a hot variety. If it's large, you can take out part of it for something else -- in this case, we used about a quarter of the onion for the 4 tablespoons of shredded onion needed for the latkes.
Lemon pepper seared into the meat during the browning process helps lock in the flavor and juices. If you don't have lemon pepper, get a whole lemon instead of bottled lemon juice -- just zest it before you juice it, and mix the zest half and half with ground black pepper.
This recipe usually makes enough for leftovers. Shred the meat with a fork and use it in sandwiches, or add gravy and pour it over a starch such as noodles or rice.