1 Large Blade (shoulder) Roast - 2 stalks celery - 1 large carrot - 1 large Onion - 1 lb Button Mushrooms - 3 cloves Garlic (minced) - 1 Tsp Marjoram and Oregano - 1/2 cup Chicken stock - 2 Tsp Worcestershire sauce - 2 Tbsp tomato paste - salt - pepper - EVO
Potatoes
6 large Potatoes - 6 Garlic cloves (cracked) - 1 log Goat Cheese - 1 cup Sour Cream - 1/2 cup butter - 1/2 chives (chopped) - salt - pepper
Salad
8 pairs (unripened) - 2 Tbsp brown sugar - 1/4 cup vegetable oil - 1/2 a lemon - 1 shallot - 1/2 cup pair vinegar (or Cider vinegar) - 3 Tbsp vegetable oil - salt - pepper
Gravy
3 Tbsp flour (mixed with 1/4 cup water)
Place Beef on cutting board and season well, then sear it in a hot fry pan with EVO. While the meat is searing, cut celery, onion, and carrots into bite sized pieces. 1/4 the Mushrooms.
Take meat of heat and place into slow cooker and add vegies to the frypan, plus mushrooms, garlic and Herbs.
Cook vegies just enough to soften them up and then place in slow cooker. Deglaze pan with 1/2 cup of chicken stock and add to slow cooker. Then add Worcestershire sauce and tomato paste. Set to low for 5-7 hours.
Peel potatoes and cut in half, placing them in pot of water with garlic cloves. Cover and cook until tender (25-30 minutes). Run potatoes and garlic through ricer into bowl. Add goat cheese (at room temp), sour cream, softened butter, and stir until butter has melted. Then add chopped chives and season with salt and pepper. Stir potatoes then place them into a baking dish. Cover with foil then place into fridge.
Cut pairs in half and remove core. Place in baking dish, cut side up. Add brown sugar to large glass bowl with vegetable oil and lemon juice. Stir well then brush pairs with mixture. Place in oven for 40 minutes, at 425ºF (220ºC). A 1/2 hour before you serve the beef, place potatoes in a 400 (degree F) oven (for 30 minutes).
Mince shallot and place into jar. Pour 1 Tsp of pair juice (from baking dish) in as well as pair vinegar, vegetable oil, salt and pepper. Shake Well. Mix lettuce and radicchio in a glass bowl then add dressing just before you serve. Slice pair halves into 4 and place on top and serve.
Remove roast from slow cooker and tent with foil. Pour slow cooker juices into a pot on Med-Hi. Mix flour and water and add to pot to thicken juices. Stir until gravy is right thickness and remove from heat. Place in a gravy boat.
Remove potatoes from oven. Cut pot roast (against the grain). Plate and pour on gravy.
