Description
A chef-standard slow cooker pot roast featuring seared beef chuck, aromatic root vegetables, and a rich, savory red wine-infused gravy.
Ingredients
Scale
- 3–4 lb Beef Chuck Roast
- 2 tbsp Vegetable Oil
- 1 lb Carrots, cut into chunks
- 1.5 lb Potatoes, quartered
- 1 large Onion, diced
- 4 cloves Garlic, minced
- 2 cups Beef Broth
- 2 tbsp Tomato Paste
- 1 tbsp Worcestershire Sauce
- 3 sprigs Fresh Thyme
- 2 sprigs Fresh Rosemary
- Salt and Black Pepper to taste
Instructions
- Season the beef generously with salt and pepper on all sides.
- Heat oil in a large skillet over medium-high heat and sear the beef for 5-7 minutes per side until a deep brown crust forms.
- Remove beef from the pan and sauté onions and garlic for 3-4 minutes until translucent.
- Deglaze the skillet by adding a splash of beef broth and scraping the brown bits from the bottom.
- Place carrots and potatoes at the bottom of the slow cooker, then place the seared beef on top.
- Whisk together beef broth, tomato paste, and Worcestershire sauce, then pour over the roast.
- Add thyme and rosemary sprigs to the pot.
- Cover and cook on LOW for 8-10 hours until the meat is fork-tender.
- Remove meat and let it rest for 15 minutes before serving.