Rolling Through Rhode Island

Rhode Island is the next state on our travels while cooking across the country.  This is not a state that Chad or I knew much about...other than it is the smallest state.  Rhode Island was the last of the original thirteen colonies to become a state.  They issued the first jail sentence in America for speeding in an automobile in 1904!  The state has never ratified the 18th Amendment (prohibition) and was home to the first National Lawn Tennis Championship and open golf tournament.

Can you believe the first circus in the USA was held in Rhode Island?  It was and it is also home to the nation's oldest carousel.  Rhode Island also has the oldest operating tavern in America,  The White Horse Tavern.  I'd like to be a fly on the wall and listen to just a few of the important conversations that have taken place there!  Today we are cooking a recipe taken out of a Rhode Island recipe book.

Slow Cooker Root Vegetable & Beer Pot Roast Stew:

2 Tablespoons olive oil
3 tablespoons flour
A few pinches fine sea salt 
A few pinches ground black pepper
3-4 lbs of beef chuck shoulder roast
1/2 cup chopped of sliced sweet onion
2-3 garlic cloves, chopped
2 celery stalks, chopped
1 sweet potato, peeled and chopped into ~1 inch pieces
2 russet or white potatoes, peeled and chopped into ~1 inch pieces
1 turnip, peeled and chopped into ~1 inch pieces
2 carrots, peeled and chopped into ‘coins’
6 oz sliced mushrooms
1 cup tomato sauce
1 can of beer
1 bay leaf

 In a skillet, heat the oil over medium high heat. 

Place the flour on a plate, 

Generously coat each side of the beef with flour,  salt, and pepper. Shake off excess flour.

When skillet is hot, place the beef in pan.

Brown the beef on all sides. 

Meanwhile, chop all of the vegetables.  Potatoes,

Carrots,

Celery,

Sweet Potatoes,

Turnip.

Next, place all remaining ingredients in a 5-6 quart slow cooker.  Add the tomato sauce first,

Beer,

Beef,

Sweet Potatoes,

Turnip.

Potatoes,

Carrots,

Celery,

Onions,

Garlic,

Mushrooms,

Bay Leaf.

 Cover and cook on low for 8 hours.

When it is finished, 

Remove bay leaf and serve the stew.  The pot will be full and this can feed a LOT of people!  Seems like a wonderful winter meal!