A tender and hearty pot roast with a chunky vegetable sauce perfectly made in your slow cooker
Prep Time10minutes
Servings8
AuthorMelissa Hiatt (Making it Sweet)
Ingredients
2cupscarrotsroughly chopped (about 4 carrots)
2cupsceleryroughly chopped (about 5 stalks)
1large onionroughly chopped
3garlic clovespeeled and smashed
1cupbeef stock
1/2cupred wine
3tbsptomato paste
3sprigs of fresh thyme
2sprigs of rosemary
5lbBeef Chuck Roast
1tbspsalt
pepper to taste
1/2cupflour
3tbspolive oil
Instructions
Place the carrots, celery, onion, and garlic cloves in the slow cooker.
Mix together the tomato paste, beef stock and red wine until the tomato paste is dissolved. Pour into the slow cooker.
Tie together the rosemary and thyme to make a bouquet garni and place it in the slow cooker.
Pat the beef chuck roast dry and generously salt and pepper both sides.
Heat a pan with olive oil.
Lightly dredge the beef with flour on all sides and place in the hot pan to brown.
Brown all sides of the beef (about 2 minutes per side) and place in the slow cooker.
Set slow cooker to high for 4-5 hours or low for 6-8 hours.
To make the sauce
Remove the meat and bouquet garni from the slow cooker and set aside.
Skim off excess fat from the liquid in the slow cooker.
Take half of the mixture remaining in the slow cooker and place it in a blender.
Add the mixture back to the slow cooker and mix with the remaining liquid and vegetables.
Add meat back to the slow cooker.
Recipe Notes
Freezer meal it: Place all the vegetables, liquid and browned meat in a freezer bag. Thaw one day in advance in the refrigerator before cooking. Place in the slow cooker for the desired for 4-6 hours on high or 6-8 hours on low.