Slow Cooker Beef Pot Roast

Name: Slow Cooker Beef Pot Roast
Ingredients: 1 kg beef chuck roast; Salt; Pepper; 2 tbsp olive oil; 1 large onion; 5 garlic cloves; 5 carrots; 3 celery stalks; 1 cup dry red wine; 3 cups beef broth; 50 g flour; 1 tsp dried rosemary; 1.5 tsp dried thyme; 750 g potatoes

Serves 1

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Slow Cooker Beef Pot Roast

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Serves 1

Directions

1Season the beef chuck roast generously with salt and pepper.
2Heat olive oil in a skillet and brown the beef chuck roast on all sides until well-sealed.
3Transfer the browned beef to the slow cooker.
4In the same skillet, sauté diced onion and smashed garlic cloves until softened and slightly browned.
5Add red wine to the skillet with the onions and garlic, and reduce by half.
6Pour the onion and garlic mixture over the beef in the slow cooker.
7Add chopped celery and carrots to the slow cooker.
8In a separate measuring cup, whisk together flour with about 1 cup of beef broth until combined (lumps are acceptable).
9Pour the flour and broth mixture into the slow cooker.
10Add the remaining beef broth, dried thyme, and dried rosemary to the slow cooker.
11Cook on low for 5 hours, or pressure cook for 45 minutes on high.
12Add peeled and cut potatoes to the slow cooker.
13Cook on low for an additional 3 hours, or pressure cook for 30 minutes.
14Remove the beef from the slow cooker.
15Adjust the salt to taste in the gravy.
16Let the beef rest for 5 minutes, then slice it thickly.
17Serve the sliced beef with the vegetables and plenty of gravy.

Ingredients

1 kg beef chuck roast
Salt
Pepper
2 tbsp olive oil
1 large onion
5 garlic cloves
5 carrots
3 celery stalks
1 cup dry red wine
3 cups beef broth
50 g flour
1 tsp dried rosemary
1.5 tsp dried thyme
750 g potatoes

Equipment

SkilletSlow cookerMeasuring cup

Slow Cooker Beef Pot Roast

Serves 1

instagram.com

Slow Cooker Beef Pot Roast

instagram.com

Serves 1

Directions

1Season the beef chuck roast generously with salt and pepper.
2Heat olive oil in a skillet and brown the beef chuck roast on all sides until well-sealed.
3Transfer the browned beef to the slow cooker.
4In the same skillet, sauté diced onion and smashed garlic cloves until softened and slightly browned.
5Add red wine to the skillet with the onions and garlic, and reduce by half.
6Pour the onion and garlic mixture over the beef in the slow cooker.
7Add chopped celery and carrots to the slow cooker.
8In a separate measuring cup, whisk together flour with about 1 cup of beef broth until combined (lumps are acceptable).
9Pour the flour and broth mixture into the slow cooker.
10Add the remaining beef broth, dried thyme, and dried rosemary to the slow cooker.
11Cook on low for 5 hours, or pressure cook for 45 minutes on high.
12Add peeled and cut potatoes to the slow cooker.
13Cook on low for an additional 3 hours, or pressure cook for 30 minutes.
14Remove the beef from the slow cooker.
15Adjust the salt to taste in the gravy.
16Let the beef rest for 5 minutes, then slice it thickly.
17Serve the sliced beef with the vegetables and plenty of gravy.