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Sunday, February 27, 2011

What's Cookin?: Beef Pot Roast (Slow Cooker Recipe)

I had some leftover beef broth sitting in the refrigerator so I decided to try a beef pot roast that used beef broth. Being lazy, I threw everything into the slow cooker. The beef was fall apart soft and tender. Yum!


Some revisions I would make next time are to add more salt once the ingredients are in the slow cooker. I just salted and peppered the beef before searing it and it didn't have enough salt. The other thing I would do is cut slits into the beef and stick in lots of cloves of garlic. That would be awesome and give it lots of flavor!


Beef Pot Roast (Slow Cooker Recipe)
Serves: 8-10


1 Tbsp. vegetable oil (for browning meat)
3 lb. boneless chuck roast, fat trimmed off
salt & ground black pepper
1 c. dry red wine
2 tsp. dried thyme
1 tsp. dried rosemary
1 (14 oz.) can fat free, less-sodium beef broth
1 bay leaf
3 cloves garlic, roughly minced
1 medium onion, coarsely chopped
5 carrots, peeled and cut diagonally into 1 inch pieces
5 celery, cut diagonally into 1 inch pieces
2 lb. Yukon gold potatoes, cut into 2 inch chunks

1) Salt and pepper the beef generously. Bring a large dutch oven or pot to medium-high heat and add the vegetable oil. Sear the beef chuck on all sides for about 3-5 minutes.

2) When done, remove beef from pot and place into the bottom of your slow cooker. Add red wine, thyme, rosemary, beef broth, bay leaf and garlic. (This is where I would add more salt and pepper).

3) Add potatoes, then carrots and celery to the top of the roast.


4) Slow cook for 8-10 hours. When it's done, remove vegetables to a serving platter or bowl. Remove meat and slice or shred with two forks.

5) The sauce is thin so you can either use it as is for a jus type or thicken it up. To thicken the sauce, strain into a medium saucepan to remove large bits. Over medium-high heat, heat sauce. In a small cup, add a few tsp of cornstarch. Add a little bit of warm water and mix until lumps are gone. Once your sauce comes to a small boil, add some cornstarch and stir well until it is as thick as you like it. You may need to make another batch of cornstarch to achieve your desired thickness.
6) Serve your sauce with your pot roast and vegetables.

6 comments:

meemsnyc said...

Ooooh, I am drooling over this recipe. It looks amazing! What's that plastic bag you are using in your slow cooker? I've never seen that before but it looks cool for easy cleanup!

~TastyTravels~ said...

Hi Mimi! My aunt told me about these Reynolds slow cooker liners. They're great and like you said, easy cleaning.

http://www.amazon.com/Reynolds-Aluminum-00504-Cooker-Liner/dp/B000RUAV16

Malay-Kadazan girl said...

Mmmm...Can I have some?look so delicious.

Heather said...

Holly, this looks delicious! and it is only 9:25 in the morning:) It is so cold and drizzly out and this looks so warm and cozy.

Mark Willis said...

Sounds good - apart from the celery. I have a bit of a dislike of celery, though (perhaps surprisingly) I like celeriac, which I would use instead. Maybe it's the stringy bits that put me off??? I think the best bit of slow-cooked beef is the gravy or broth!

Kelli said...

I'm a really big fan of slow cookers and use mine every week. Your beef looks delicious. Thanks for sharing your recipe.