Picture by cafedelites
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Prep Time15 Mins
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Cook Time5 Hours
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Serving8
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View400
Ingredients
Cake
Nutrition
Per Serving:
- Daily Value*
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Calories: 450
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Total Fat: 20g31%
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Saturated Fat: 7g35%
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Trans Fat: 0g
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Cholesterol: 100mg33%
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Sodium: 850mg35%
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Total Carbohydrates: 30g10%
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Dietary Fiber: 4g16%
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Sugars: 5g
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Protein: 35g70%
Tips and Recommendations:
- For extra flavor: Marinate the beef in the broth mixture for 1-2 hours before cooking.
- Vegetable variations: Add other root vegetables like parsnips or turnips for added flavor.
- Gluten-free option: Ensure the soy sauce and Worcestershire sauce are gluten-free.
- Serving suggestions: Serve with crusty bread or over mashed potatoes for a complete meal.
- Leftovers: Store leftover pot roast in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.
FAQs
1. Can I use a different cut of beef?
Yes, you can use brisket or bottom round roast, but cooking times may vary.
2. Do I need to sear the beef before slow cooking?
Searing is optional but recommended for added depth of flavor.
3. Can I omit the wine?
Yes, you can substitute the red wine with additional beef broth.
4. How do I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until warmed through.
5. Can I make this recipe in an Instant Pot?
Yes, you can use the sauté function to sear the beef, then pressure cook on high for about 60 minutes, followed by a natural release.
6. What can I do if the gravy is too thin?
If the gravy is too thin, mix another tablespoon of cornstarch with a tablespoon of water and add it to the slow cooker. Cook on high for an additional 10-15 minutes to thicken.
7. Is it possible to make this recipe spicy?
Yes, add a pinch of red pepper flakes or a chopped chili pepper for a hint of spice.
Picture by cafedelites
Instructions
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1. Prepare the Beef: Season the beef chuck roast generously with salt and black pepper on all sides.
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2. Sear the Beef: In a large skillet, heat the olive oil over medium-high heat. Sear the beef on all sides until browned. This step is optional but adds depth of flavor.
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3. Prepare the Slow Cooker: Place the sliced onion, minced garlic, carrots, and potatoes in the bottom of the slow cooker.
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4. Add the Beef: Place the seared beef on top of the vegetables in the slow cooker.
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5. Prepare the Sauce: In a medium bowl, whisk together the beef broth, red wine (if using), tomato paste, Worcestershire sauce, soy sauce, dried thyme, dried rosemary, and bay leaves. Pour this mixture over the beef and vegetables.
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6. Slow Cook: Cover and cook on low for 8 hours, or until the beef is tender and the vegetables are cooked.
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7. Thicken the Gravy: About 30 minutes before serving, mix the cornstarch with water in a small bowl to create a slurry. Stir the slurry into the slow cooker. Cover and cook on high for the remaining 30 minutes to thicken the gravy.
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8. Serve: Remove the bay leaves. Slice or shred the beef and serve with the vegetables and gravy. Garnish with freshly chopped parsley.