Pot Roast
A hearty pot roast made with beef chuck, vegetables, and a rich sauce, perfect for a comforting meal.
Equipment
- skillet
- Slow Cooker
Ingredients
Beef and Vegetables
- 2 kg beef chuck roast rolled
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoon 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 dry red wine sub with beef broth
- 3 cups beef broth salt reduced
- ⅓ cup flour plain / all purpose (GF)
- 1 teaspoon dried rosemary
- 1.5 teaspoon dried thyme
- 750 g potatoes peeled and cut into 2.5 cm / 1″ pieces
Instructions
Cooking Instructions
- 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!
Notes
Beef chuck is a slow cooking cut of beef, perfect for this recipe. Works for a wide range of weights. Adjust 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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