Pot Roast
By Chef Taiwan (@chef_taiwan)
Ingredients
- 2 kg / 4 lb beef chuck roast , rolled ((Note 1))
- 1 tsp each salt and pepper
- 2 tbsp olive oil
- 1 onion ((large), cut into large dice)
- 5 garlic cloves (, peeled and smashed (Note 2a))
- 5 carrots (, peeled and cut into 2.5cm/1" pieces)
- 3 celery stalks (, cut into 4 cm / 1.5" pieces)
- 1 cup (250ml) dry red wine ((sub with beef broth))
- 3 cups (750ml) beef broth (, salt reduced)
- 1/3 cup (50g) flour ((plain / all purpose) (GF - Note 2b))
- 1 tsp dried rosemary
- 1 1/2 tsp dried thyme
- 750g / 1.5 lb potatoes (, peeled and cut into 2.5 cm / 1" pieces)
Directions
- 1Pat beef dry with paper towels. Sprinkle generously with salt and pepper all over.
- 2Heat oil in a skillet over high heat. Brown aggressively all over - a deep dark brown crust is essential for flavour base! Should take about 7 minutes.
- 3Transfer beef to slow cooker.
- 4In the same skillet, add onion and garlic. Cook for 2 minutes until onion is browned.
- 5Add wine, reduce by half. Transfer to slow cooker.
- 6Mix together flour and about 1 cup of the broth. Lumps is fine. Pour into slow cooker.
- 7Add remaining broth, carrots, celery, rosemary and thyme into slow cooker.
- 8Cover and slow cook on LOW for 5 hours. (45 min pressure cook on HIGH, Note 3a for Oven and Stove)
- 9Add potato, slow cook on LOW for 3 hours. (10 min pressure cooker on HIGH, Note 3b)
- 10Remove beef. Rest for 5 minutes, then slice thickly.
- 11Adjust salt and pepper of Sauce to taste.
- 12Serve beef with vegetables and plenty of sauce! Bread also terrific for mopping up sauce - try these No Knead Dinner Rolls, No Yeast Irish Soda Bread or these fabulous Cheese Muffins.