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Pot Roast
Recipe VIDEO above. The ultimate one-pot family meal! Meltingly tender slow cooker beef and vegetables smothered in a gravy like sauce - because it's so much tastier than just a watery broth! I like to make this in my slow cooker but I've also added directions for pressure cooker, stove and oven.
Prep
15 min
Cook
8h 20m
Total
8h 35m
Serves
8
Instructions
- 01
Pat beef dry with paper towels. Sprinkle generously with salt and pepper all over.
- 02
Heat 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.
- 03
Transfer beef to slow cooker.
- 04
In the same skillet, add onion and garlic. Cook for 2 minutes until onion is browned.
- 05
Add wine, reduce by half. Transfer to slow cooker.
- 06
Mix together flour and about 1 cup of the broth. Lumps is fine. Pour into slow cooker.
- 07
Add remaining broth, carrots, celery, rosemary and thyme into slow cooker.
- 08
Cover and slow cook on LOW for 5 hours. (45 min pressure cook on HIGH, Note 3a for Oven and Stove)
- 09
Add potato, slow cook on LOW for 3 hours. (10 min pressure cooker on HIGH, Note 3b)
- 10
Remove beef. Rest for 5 minutes, then slice thickly.
- 11
Adjust salt and pepper of Sauce to taste.
- 12
Serve 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.
Nutrition
per serving · 481 g
- Calories
- 615
- Protein
- 53g
- Carbs
- 23g
- Fat
- 33g
- Fiber
- 4g
- Sugar
- 2g
- Sat. fat
- 13g
- Sodium
- 704mg
- Cholesterol
- 173mg
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