Pull out that slow cooker and fill it with all the delicious ingredients included in this recipe.
You’ll Need
- 1 – 3 lb boneless chuck (or pot) roast, rinsed and patted dry
- 1 tsp Kosher salt
- ½ tsp freshly ground pepper
- 1 Tbsp vegetable oil
- 1 large onion, quartered
- 3 large carrots, cut into spears
- 15 mini red or white potatoes, halved
- 3 celery stalks, cut into spears
- 3 parsnips, cut into spears
- 1 tsp dried thyme
- 1 cup beef stock
- ½ cup red wine
- 1½ Tbsp all-purpose flour
- 3 Tbsp water
Prep and Cook
- 1Sprinkle roast with salt and pepper.
- 2Heat oil in a large skillet at medium high heat, add roast and brown well on all sides (approx 2 minutes with each turn).
- 3Transfer browned meat to a slow cooker.
- 4Place vegetables and thyme around and on top of the roast.
- 5Pour beef stock and red wine on top of the roast, cover with lid and cook on high for one hour.
- 6Reduce temperature to low and cook for an additional 7-8 hours.
- 7Remove roast and vegetables from the slow cooker, reserving liquid. Place roast and vegetables on a platter and keep warm.
- 8For gravy: whisk together flour and water in a small bowl until sauce thickens.
- 9Add to the reserved liquid in the slow cooker, cook at medium heat with the lid off until liquid reaches gravy consistency.
- 10Serve with a green salad and a loaf of crusty bread.
Tagged under:
Category: No Category