Slow Cooked Pot Roast with Carrots and Potatoes
Ingredients:
3-4 lb beef chuck roast
2 tablespoons olive oil
1 large onion, quartered
4 garlic cloves, minced
4 large carrots, peeled and cut into chunks
6 medium potatoes, quartered
2 cups beef broth
1/4 cup red wine (optional)
2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
Salt and pepper to taste
Directions:
Preheat your oven to 300°F (150°C) or set up your slow cooker.
Heat olive oil in a large skillet over medium-high heat. Sear the beef chuck roast on all sides until browned, about 4-5 minutes per side.
Remove the roast and place it in a large oven-safe pot or slow cooker.
In the same skillet, sauté the onion and garlic for 2-3 minutes, then add the tomato paste, stirring well.
Deglaze the skillet with red wine (if using) or a splash of beef broth, scraping up any browned bits, and pour the mixture over the roast.
Add carrots, potatoes, thyme, rosemary, bay leaves, and the remaining beef broth to the pot. Season with salt and pepper.
Cover the pot tightly with a lid and cook in the oven for 3-4
hours or in the slow cooker on low for 8 hours, until the meat is tender and falling apart.
Remove the roast and vegetables. Discard bay leaves. If desired, thicken the cooking liquid into a gravy by simmering with a cornstarch slurry.
Serve the pot roast with the carrots, potatoes, and gravy for a comforting meal.
Prep Time: 20 minutes | Cooking Time: 3-4 hours | Total
Time: 3 hours 20 minutes
Kcal: 450 kcal | Servings: 6 servings
