SLOW COOKER POT ROAST

INGREDIENTS

Kosher salt
Freshly ground black pepper
3 pounds roast beef
2 tablespoons olive oil
1 or 2 onions, quartered
4 garlic cloves, coarsely chopped
2 cups beef broth
½ cup dry red wine (optional, see notes)
2 teaspoons Worcestershire Sauce
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
2 bay leaves
4 large carrots, cut into 2-inch pieces
2 pounds baby yellow potatoes
2 tablespoons cornstarch
1/4 cup water

INSTRUCTIONS

Salt both sides of roast and pepper.
In a large skillet, heat olive oil over medium-high heat.
Add the roast and brown on both sides.
Remove the roast and place it in the Dutch oven.
Add the onions to the pan over medium heat and fry until the edges are golden brown.Reduce heat to low, add garlic and cook, stirring, 1 minute. Add the onions to the pot with the meat.
Add the beef broth, wine if using, Worcestershire sauce, rosemary, thyme and bay leaves to the pot. Cook over high heat for 2 hours.
Add the carrots and potatoes and cook on high for another 2 to 3 hours.Remove the roast and vegetables and place them on a cutting board. Cover loosely with aluminum foil. Whisk cornstarch with water. Slowly stir the mixture into the pot, cover and cook on high for 10 minutes. Slice the roast against the grain.Serve with vegetables and sauce.

NOTES

Cook this recipe in a Dutch oven or stockpot. It’s a little quicker in the casserole, but not by much.
A Dutch oven is a large, heavy pot with a lid that is suitable for both the stovetop and the inside of the oven. So you fry the roast directly in the pan on the stove, add all the goodies, cover it and put it in the oven.It’s great for anything slow cooked. Beef brisket, ribs, roast beef, roast pork and even soup and chili. The Dutch oven is economical and works great.
Chuck Roast is by far my favorite cut of meat for this recipe, followed by Chuck Roast.
If you are using some red wine, choose a dry, strong red wine like Cabernet Sauvignon or Merlot. Make sure it’s a wine you enjoy drinking.Many recipes add potatoes and carrots at the start of roasting. I think it’s best to let the roast cook for a while and then add the potatoes and carrots. This will prevent the vegetables from becoming too soft and turning into mush.
Season with fresh or dried herbs. As a rule of thumb, you should use 1 teaspoon of dried herbs for every tablespoon of fresh herbs.

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