Slow Cooker Pot Roast

The ultimate one-pot family meal! Meltingly tender slow cooker beef and vegetables smothered in a gravy-like sauce (because I prefer that to just watery broth). I like to make this in my slow cooker but I've also added directions for pressure cooker, stove and oven. 

Ingredients

  • 1 - 2 kg / 2 - 4 lb beef chuck roast / rolled chuck (Note 1)
  • Salt and pepper
  • 2 tbsp olive oil
  • 1 onion (large) , cut into large dice
  • 5 garlic cloves , peeled and smashed (Note 2a)
  • 5 carrots , peeled and cut into 2.5cm/1" pieces
  • 3 celery stalks , cut into 4 cm / 1.5" pieces
  • 1 cup / 250 ml dry red wine (or sub with beef broth)
  • 3 cups / 750 ml beef broth , salt reduced
  • 1/3 cup / 50g flour (plain / all purpose) (GF - Note 2b)
  • 1 tsp dried rosemary
  • 1 1/2 tsp dried thyme
  • 750 g - 1 kg / 1.5 - 2 lb potatoes , peeled and cut into 2.5 cm / 1" pieces

Slow Cooker Pot Roast #slowcooker

Instructions

  1. Pat beef dry with paper towels. Sprinkle generously with salt and pepper all over.
  2. Heat oil in a skillet over high heat. Brown aggressively all over - a deep dark brown crust is essential for flavour base! Should take about 7 minutes.
  3. Transfer beef to slow cooker.
  4. Full instructions visit @recipetineats

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