Pot Roast
Recipe VIDEO above. The ultimate one-pot family meal! Meltingly tender slow cooker beef and vegetables smothered in a gravy like sauce - because it's so much tastier than just a watery broth! I like to make this in my slow cooker but I've also added directions for pressure cooker, stove and oven.
Ingredients
- 2 kg / 4 lb beef chuck roast, rolled (Note 1)
- 1 tsp each 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 (250ml) dry red wine (sub with beef broth)
- 3 cups (750ml) 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
- 750g / 1.5 lb potatoes, peeled and cut into 2.5 cm / 1" pieces
Directions
- 1
- 2
Pat beef dry with paper towels. Sprinkle generously with salt and pepper all over.
- 3
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.
- 4
Transfer beef to slow cooker.
- 5
In the same skillet, add onion and garlic. Cook for 2 minutes until onion is browned.
- 6
Add wine, reduce by half. Transfer to slow cooker.
- 7
Mix together flour and about 1 cup of the broth. Lumps is fine. Pour into slow cooker.
- 8
Add remaining broth, carrots, celery, rosemary and thyme into slow cooker.
- 9
Cover and slow cook on LOW for 5 hours. (45 min pressure cook on HIGH, Note 3a for Oven and Stove)
- 10
Add potato, slow cook on LOW for 3 hours. (10 min pressure cooker on HIGH, Note 3b)
- 11
Remove beef. Rest for 5 minutes, then slice thickly.
- 12
Adjust salt and pepper of Sauce to taste.
- 13
Serve beef with vegetables and plenty of sauce! Bread also terrific for mopping up sauce - try these No Knead Dinner Rolls, No Yeast Irish Soda Bread or these fabulous Cheese Muffins.