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Slow Cooker Bourbon Pear Pot Roast

Flavorful bourbon and in-season pears contribute to this perfect winter roast- with some new unexpected flavors.
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Servings 6

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.