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Slow Cooker Pot Roast
Prep Time: 10 minutes
Cook Time: 5 hours
Total Time: 5 hours, 10 minutes
3 pounds chuck roast, shoulder cut
salt and black pepper, to taste
2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, minced
1 tablespoon tomato paste
2 tablespoon all-purpose flour
2 cups beef broth
1/2 cup red wine, or more beef broth
2 pounds small yellow potatoes
1 pound carrots, cut into chunks
2 bay leaves
chopped fresh parsley, for garnish, optional
Dab roast dry with paper towels. Season well all over with salt and pepper. In a large skillet, heat oil over medium-high heat. Add the beef and sear on both sides, 4-5 minutes per side. Transfer to slow cooker.
In the same skillet, saute the onion and cook until softened. Add the garlic and cook for 30 seconds, or until fragrant. Stir in the tomato paste and flour. Deglaze the pot with wine (or beef broth), and scrape the browned bits from the bottom with a wooden spoon. Then add the beef broth, thyme, and bay leaves.
Add the potatoes and carrots around the roast. Pour the beef mixture on top of roast. Cover with a lid and cook on HIGH for 5 to 6 hours or on LOW for 8 to 10+ hours. The roast and vegetables should be cooked through.
To serve, remove the beef from the slow cooker. Discard the bay leaves and serve the vegetables alongside roast. Garnish with fresh parsley and season with additional salt and pepper, to taste, if needed.
Calories: 640kcal | Carbohydrates: 39g | Protein: 49g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 2g | Cholesterol: 156mg | Sodium: 566mg | Potassium: 1763mg | Fiber: 6g | Sugar: 6g | Vitamin A: 12706IU | Vitamin C: 37mg | Calcium: 97mg | Iron: 7mg
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
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