Cooked - Pot Roast

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Pot Roast

8.0

2 kg / 4 lb beef chuck roast , rolled

1 tsp each salt and pepper

2 tbsp olive oil

1 onion (large), cut into large dice

5 garlic cloves , peeled and smashed

5 carrots , peeled and cut into 2.5cm/1" pieces

3 celery stalks , cut into 4 cm / 1.5" pieces

1 cup (250ml) dry red wine (sub with beef broth)

3 cups (750ml) beef broth , salt reduced

⅓ cup (50g) flour (plain / all purpose)

1 tsp dried rosemary

1 ½ tsp dried thyme

750g / 1.5 lb potatoes , peeled and cut into 2.5 cm / 1" pieces

Pat beef dry with paper towels. Sprinkle generously with salt and pepper all over.
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.
Transfer beef to slow cooker.
In the same skillet, add onion and garlic. Cook for 2 minutes until onion is browned.
Add wine, reduce by half. Transfer to slow cooker.
Mix together flour and about 1 cup of the broth. Lumps is fine. Pour into slow cooker.
Add remaining broth, carrots, celery, rosemary and thyme into slow cooker.
Cover and slow cook on LOW for 5 hours. (45 min pressure cook on HIGH)
Add potato, slow cook on LOW for 3 hours. (10 min pressure cooker on HIGH)
Remove beef. Rest for 5 minutes, then slice thickly.
Adjust salt and pepper of Sauce to taste.
Serve beef with vegetables and plenty of sauce!

Course🍽️Main Course

Diets🥩Carnivore...

Category🍽️Main Dish

Cuisine🇺🇸American

Occasions👨‍👩‍👧‍👦Family DinnerHoliday Meal

Season🍂Fall

DifficultyMedium ⏰ 3h

Created 27 weeks ago

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