Slow-Cooked Beef and Pork with Carrots, Celery, Garlic, and Green (or Black) Olives

http://www.dailycandy.com/everywhere/article/93531/Slow-Cooked-Beef-and-Pork-with-Carrots-and-Green-Olives-Recipe

Now this sounds amazing but could it be made in the slow cooker? It would probably work but not be as good. The combination of beef and pork make an excellent gravy but I am not fond of green olives so I will be substituting black olives which I think have a more mellow flavor and will work fabulously when the leftovers are converted into Mexican or Greek cuisine. Not sure about the peels on the garlic???

Slow-Cooked Beef and Pork with Carrots, Celery, Garlic, and Green Olives Serves four (with leftovers)

Ingredients
6-8 lbs. meat (any combo of chuck roast beef and/or Boston butt pork shoulder), not cut up
3 tbsp. vegetable oil
3 yellow onions, peeled and cut into eighths
3 leeks, trimmed, cleaned, and thinly sliced
2 tbsp. tomato paste
3 anchovies (optional)
1 c. red or white wine
10 lg. carrots, peeled and trimmed
10 stalks of celery, trimmed and outer layers peeled
1 c. green olives, pitted or not (Castelvetrano work well)
my substitute will be to open a can of Black Olives fish out the cupful and eat the rest while cooking
1 head garlic, cloves separated but not peeled
Chicken stock
Fresh Parsley, chopped for garnish
Toasted pine nuts
Salt
Pepper

1. Preheat oven to 275°.

 2. Pat meat dry with paper towels. Generously season with salt and pepper.

 3. Using the stove, crank heat high on a large roasting pan and add the vegetable oil until smoking. Sear meat on all sides until a caramel-colored crust forms. Remove meat from pan and set aside.

 4. In the same pan, on medium heat, add onions, leeks, tomato paste, and anchovies. Add a little more oil if needed. Cook for a few minutes and scrape up the meat bits from the bottom of the pan.

 5. Add the wine. Cook down on high heat for a few minutes — stirring the whole time.

 6. Turn off heat. Scatter carrots, celery, olives, and garlic cloves over the bottom of the pan. Put seared meat in pan nestled amongst the vegetables. Cover tightly with tin foil and place in preheated oven.

 7. Check after about an hour. If the pan is dry, add a little wine, water, or chicken stock.

 8. Check the meat every hour or so for the next five hours. Keep it covered the whole time.

 9. Turn heat up to 300°. Flip the meat over at least once so it soaks up juices on both sides. Then check the meat about every twenty minutes until it’s done.

 10. The meat is done when it shreds easily with a fork. This takes anywhere from five to eight hours. At the end of the cooking time, there should be a nice amount of sauce at the bottom of the pan.

 11. Serve right away with chopped parsley and pine nuts as garnishes.

 Looking for leftovers? Try pork/beef tacos with cilantro sour cream, pulled pork sandwiches with horseradish and roasted garlic mayonnaise, or meat/vegetable quesadillas — getting you through at least one of the weeks. . .(of the two weeks off from school seem to go on forever and ever). Find more mealtime inspiration online at dashandbella.blogspot.com.