Pot Roast
HB-3125 · Hand-built original · Western
Pot Roast is a Western mains, slow cooker built around beef. Ready in 515 min.
WesternMains, Slow Cooker8 hr 35 minServes 8615 kcalDairy-freeEgg-freeDiabetic
Main ingredient: beef
Pairs well with: mashed potatoes, roasted carrots, red wine sauce, yorkshire pudding, green beans
Servings:8quantities adjust to match
Ingredients
- (4 lb) beef chuck roast
- 1 tsp salt
- 1 tsp black pepper
- 2 Tbsp olive oil
- 1 large onion, cut into large dice
- 5 garlic cloves, peeled and smashed
- 5 carrots, peeled and cut into 1-inch pieces
- 3 celery stalks, cut into 1 1/2-inch pieces
- 1 cup dry red wine
- 3 cups beef broth
- 1/3 cup plain flour
- 1 tsp dried rosemary
- 1 1/2 tsp dried thyme
- (1 1/2 lb) potatoes, peeled and cut into 1-inch pieces
Method
- Season the beef all over with the salt and pepper. Heat the oil in a large skillet over high heat and sear the beef 4 to 5 minutes per side until deeply browned. Transfer to a slow cooker.
- Scatter the onion, garlic, carrots, celery, and potatoes around the beef.
- Whisk the flour into the broth until smooth, then whisk in the wine, rosemary, and thyme. Pour over the beef and vegetables.
- Cover and cook on low for 8 to 9 hours until the beef is fall-apart tender and the vegetables are soft.
- Lift out the beef and shred or slice it thickly. Return it to the cooking liquid to keep warm.
- Serve the beef and vegetables spooned over with the braising liquid as gravy, seasoning to taste.
Prep: 15 min · Cook: 500 min · Total: 515 min
Nutrition (per serving, where published)
615 kcalCalories
53 gProtein
23 gCarbs
33 gFat
4 gFibre
2 gSugars
704 mgSodium
173 mgCholesterol
481 gServing