I lift the crock pot lid. The hissing steam hits my face in a burst of heat, and the aroma of slow cooked beef and vegetables melded together in thick gravy fills the kitchen as the bubbling slowly subsides. I can see clearly into the crock pot now: The juiciest cut of beef, lots of potatoes and carrots and oh… the gravy!! I remove the roast onto a platter, cut it into thick slices and arrange them on individual plates along with generous helpings of potatoes and vegetables smothered in sauce. Are you hungry yet? Supper is served!
SLOW COOKER BEEF POT ROAST
Cook Time: 8 Hours
WHAT YOU WILL NEED:
beef chuck roast / rolled chuck, 1 – 2 kg / 2 – 4 lb
Salt and pepper, to taste
olive oil, 2 Tbsp
onion, 1 large, diced
garlic cloves, 5, peeled and smashed
carrots, 5, peeled and cut into 1″ pieces
celery stalks, 3, cut into 1.5″ pieces
dry red wine, 1 cup
beef broth, 3 cups
flour, 1/3 cup
dried rosemary, 1 tsp
dried thyme, 1.5 tsp
potatoes, 1 kg / 2 lb, peeled and cut into 1″ pieces
HOW TO MAKE IT:
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 flavor base! Should take about 7 minutes.
Transfer beef to slow cooker.
(This Ninja Slow Cooker is one of the most used appliances in my kitchen because of its ability to bake, steam, saute, and slow cook all in one pot!)
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 are 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.
Add potatoes, slow cook on LOW for 3 hours.
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!
Visit www.recipetineats.com for the full recipe.
Watch how to make it!