Pot Roast
A delicious pot roast recipe featuring tender beef and vegetables smothered in savory gravy.
Equipment
- Slow Cooker
- Skillet
Ingredients
Meat
- 2 kg beef chuck roast rolled
Seasonings
- 1 teaspoon salt
- 1 teaspoon pepper
Oils
- 2 tablespoon olive oil
Vegetables
- 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
- 750 g potatoes peeled and cut into 2.5 cm / 1″ pieces
Liquids
- 1 cup dry red wine sub with beef broth
- 3 cups beef broth salt reduced
Thickeners and Herbs
- ⅓ cup flour plain / all purpose (GF – use cornstarch alternative)
- 1 teaspoon dried rosemary
- 1.5 teaspoon dried thyme
Instructions
- Pat beef dry with paper towels. Sprinkle generously with salt and pepper all over.
- Heat oil in a skillet over high heat. Brown beef aggressively all over for 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, then transfer to slow cooker.
- Mix together flour and about 1 cup of the broth. Pour into slow cooker.
- Add remaining broth, carrots, celery, rosemary, and thyme into slow cooker.
- Cover and slow cook on LOW for 5 hours.
- Add potato, slow cook on LOW for an additional 3 hours.
- Remove beef, rest for 5 minutes, then slice thickly.
- Adjust the sauce's salt and pepper to taste.
- Serve beef with vegetables and sauce.
Notes
Beef chuck is the best cut for slow cooking. Adjust the amount of liquid and vegetables based on beef size.
Nutrition
Serving: 481gCalories: 615kcalCarbohydrates: 23gProtein: 53gFat: 33gSaturated Fat: 13gCholesterol: 173mgSodium: 704mgPotassium: 1563mgFiber: 4gSugar: 2gVitamin A: 6416IUVitamin C: 15mgCalcium: 95mgIron: 9mg
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