Slow Cooker Bourbon Pear Pot Roast
pot roast- a tried and true cold weather staple. we all love it and all likely have our favorite classic recipe. I was pondering how to make pot roast even cozier and my mind stumbled upon rich and warming bourbon, in-season sweet pears and earthy, anise-like fennel. this slow cooker bourbon pear pot roast recipe is subtle, yet deep in flavor. a new unexpected wintertime twist on your favorite pot roast!
bourbon pear pot roast ingredients:
here is the ingredient line up…
- chuck roast: the classic pot roast cut of meat. You can either use one large roast or two smaller roasts, ideally equally 5 pounds total.
- spices: I season the chuck roast with plenty of salt and pepper, granulated garlic and smoked paprika.
- fresh herbs: woodsy fresh rosemary and sage are my wintery herbs of choice.
- aromatics: instead of traditional mirepoix, (onions, carrots & celery), to add to my roast, I’m using fennel, pear and yellow onion.
- bourbon: adds a depth of flavor and richness to the recipe.
- fresh pears: I cut them thick so they don’t disintegrate in the sauce- they provide a subtle sweetness and unexpected twist.
- braising liquid: my braising liquid consists of beef broth, coconut aminos to add some umami flavor, and the bourbon.
how to make:
the slow cooker is your best friend in this slow cooker bourbon pear pot roast recipe. start off by seasoning and searing your chuck roast in a large saute pan, add your aromatics and deglaze with bourbon. After transferring everything to your slow cooker, you can walk away for the day and the coziest dinner will be ready for you.
menu ideas:
this slow cooker bourbon pear pot roast is comforting and rustic, yet flavorful and refined enough to serve at a fancy dinner. below are some menu option ideas to consider.
- weeknight family dinner: pot roast, baked potatoes and a green salad.
- couple dinners party: grapefruit avocado salad, pot roast, my whipped parsnips with mascarpone, maple roasted carrots.
- sunday supper: pot roast, Mac & cheese, garlic toast and stewed green beans.
Slow Cooker Bourbon Pear Pot Roast
Ingredients
- 1 chuck roast 4-5 pounds or two smaller 2.5 pound roasts
- 20 turns freshly-cracked black pepper
- 1 teaspoon granulated garlic
- 1 teaspoon smoked paprika (mild)
- 2 teaspoons salt separated in half
- 1.5 cups fennel diced in 1-inch pieces
- 1.5 cups yellow onion diced in 1-inch pieces
- 2 pears peeled and sliced thick
- 1 T fresh sage minced
- 1 T fresh rosemary minced
- 2 T garlic minced
- ½ cup bourbon
- 1 cup beef stock
- ½ cup coconut aminos
- 1 T butter
- 1 teaspoon olive oil
- 20 sage leaves for garnish
- 1 Tablespoon crushed pink peppercorns for garnish
Instructions
- Begin by drying your roast liberally with paper towels. Rub both sides of roast with 1 teaspoon of your salt, pepper, granulated garlic and smoked paprika.
- Add a medium saute pan over medium high heat for 3-4 minutes. Add olive oil to the pan and add your roast, searing for 3-4 minutes on each side until browned. Transfer to slow cooker and turn your heat down.
- To the saute pan, deglaze with bourbon, scraping brown bits off the bottom of your pan. When it's reduced by half, add fennel, onion, pears, herbs and remaining 1 teaspoon salt. Saute 2-3 minutes, then stir in garlic to saute, 1-2 minutes.
- Remove pan from heat and pour vegetables atop browned roast in slow cooker. To the slow cooker, pour in bourbon, beef stock and coconut aminos to the perimeter of the slow cooker. Cook on HIGH for 4-5 hours or on LOW for 8 hours. Meat should be easily falling apart with minimal effort.
- While slow cooker is cooking, prepare fried sage and pink peppercorn garnishes. In a small saute pan over medium heat. Add butter and olive oil- let butter begin to melt and bubble then add sage leaves in an even layer across pan.
- Fry on each side until crispy, 1-2 minutes. Add pink peppercorns to pan and let saute 1-2 minutes with sage. Transfer to a paper towel with a slotted spoon to drain.
- Serve roast topped with vegetables with jus ladled atop and crispy sage and pink peppercorns garnished atop roast.
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