Slow Cooker Pot Roast
damndelicious.net
damndelicious.net
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Ingredients

  • 1 (3 to 3 1/2 pound) boneless chuck roast, excess fat trimmed
  • 1 Kosher salt and freshly ground black pepper, to taste
  • 11 1/2 tablespoons canola oil
  • 11 1/2 cups beef broth
  • 11/2 cup dry red wine
  • 11/4 cup all purpose flour
  • 12 tablespoons tomato paste
  • 12 tablespoons Worcestershire sauce
  • 12 pounds small Yukon gold potatoes
  • 13 large carrots, cut into 3-inch pieces
  • 12 celery ribs, cut into 3-inch pieces
  • 11 medium sweet onion, cut into 1-inch wedges
  • 12 cloves garlic, minced
  • 16 sprigs fresh thyme
  • 11 bay leaf
  • 12 tablespoons chopped fresh parsley leaves
  • 11 (3 to 3 1/2 pound) boneless chuck roast, excess fat trimmed Kosher salt and freshly ground black pepper, to taste 1 1/2 tablespoons canola oil 1 1/2 cups beef broth 1/2 cup dry red wine 1/4 cup all purpose flour 2 tablespoons tomato paste 2 tablespoons Worcestershire sauce 2 pounds small Yukon gold potatoes 3 large carrots, cut into 3-inch pieces 2 celery ribs, cut into 3-inch pieces 1 medium sweet onion, cut into 1-inch wedges 2 cloves garlic, minced 6 sprigs fresh thyme 1 bay leaf 2 tablespoons chopped fresh parsley leavesSeason beef with 1 1/2 teaspoons salt and 1 teaspoon black pepper. Heat canola oil in a large skillet over medium heat. Add beef and cook until evenly browned, about 3-4 minutes per side. In a medium bowl, whisk together beef broth, wine, flour, tomato paste and Worcestershire; set aside. Place potatoes, carrots, celery, onion, garlic, thyme and bay leaf into a 6-qt slow cooker. Stir in beef broth mixture; season with salt and pepper, to taste. Top with beef. Cover and cook on low heat for 7-8 hours, or until meat is fork-tender. Remove beef, potatoes, carrots, celery and onion from the slow cooker; shred beef, using two forks. Cover with aluminum foil. Strain cooking juices through a fine-mesh sieve into a small saucepan over medium heat; discard solids. Skim any remaining fat from surface and discard. Bring to a boil; reduce heat and simmer, whisking constantly, until desired thickness, about 5-10 minutes. Season with salt and pepper, to taste. Serve beef, potatoes, carrots, celery and onion with juices immediately, garnished with parsley, if desired.

Instructions

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