Pot Roast
Ingredients
The roast
-
1
piece
boneless beef chuck roast (3 to 4 pounds)
-
Salt
to taste
freshly ground black pepper
-
2
tablespoons
olive oil
The vegetables
-
4
cloves
garlic (minced)
-
8
ounces
baby carrots (about 1 ½ cups)
-
2
large
onions (thinly sliced, about 2 cups)
-
1.5
pounds
red potatoes (cut into 1-inch pieces)
The liquids and seasonings
-
1
cup
red wine
-
2
cups
beef broth
-
1
tablespoon
tomato paste
-
1
sprig
fresh thyme (or ½ teaspoon dried)
-
1
leaf
bay leaf
For the gravy
Instructions
- 1. Pat the chuck roast dry and season it with salt and pepper.
- 2. In a large skillet, heat oil and brown the beef on all sides for about 7 to 10 minutes, then transfer it to the slow cooker.
- 3. In the same skillet, add carrots, onions, and potatoes, cooking until they begin to brown, then add garlic and cook until fragrant.
- 4. Stir in red wine to deglaze the pan, then add beef broth, tomato paste, thyme, bay leaf, salt, and pepper, bringing it to a simmer.
- 5. Transfer the mixture to the slow cooker and cover it, cooking on low for 5 to 8 hours until the meat is fork-tender.
- 6. Remove the beef and vegetables, discard the bay leaf, and keep them warm.
- 7. To make the gravy, pour drippings into a bowl, skim off the fat, and reserve ¼ cup of it.
- 8. In a saucepan, whisk the reserved fat with flour until bubbly, then add the remaining meat juices mixed with water to make 2 cups of liquid.
- 9. Bring the mixture to a boil, stirring constantly until it thickens, then season to taste and serve.
Nutrition Facts (estimated)
Servings
12
Calories
381
Total fat
20g
Total carbohydrates
16g
Total protein
31g
Sodium
309mg
Cholesterol
104mg
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