Ingredients: |
Ingredients: Dry Rub Ingredients: (I doubled so there will be extra – just save for later 😊)
4 tbsp paprika
2 tsp garlic powder
2 tsp kosher teaspoons salt
2 tsp black pepper
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried parsley
Roast Ingredients:
4 pound beef round roast or chuck (depending on how lean you prefer it)
2-3 tablespoons avocado oil
2 carrots diced, about ½ cup
2 ribs celery dices, about ¼ - ½ cup
1 yellow onion diced
5-6 cloves garlic minced
2 ½ cups water with 2 ½ tbsp of beef bouillon
1 cup dry red wine
2 tablespoons tomato paste
2 bay leaves
Parmesan rind
½ cup flour
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Directions: |
Directions:Combine all ingredients for dry rub in a small bowl.
In a gallon Ziploc bag add a scant ¼ cup flour and 2 tbsp of dry rub and thoroughly mix. Add roast and coat with mixture adding flour/seasoning if needed to coat. (my roast (eye round) was split into 2 halves so I coated them separately in the bag. Therefore, for bigger roasts, you may need to start out with more flour and seasoning)
Heat 2 tbsp oil in skillet/cast iron pan over medium-high/high heat depending on how hot your stove gets. Brown roast on all sides (really get it brown = flavor town!!!) and then place roast in slow cooker. While roast is browning add more flour and seasoning to bag depending on the amount of veggies you are going to use (start small if unsure). Add the carrots and celery to the bag and shake around to coat them in the mixture.
*Mom adds potatoes! I didn’t because I was serving it with polenta 😊 I may add in the future.
Place the veggies (not the onions or garlic) around the roast in the crock pot.
Reduce heat to medium/medium-high depending on your stove. Add 1 tbsp of oil or more if necessary, then add the onions. After onions have cooked/browned a little and scooped up some of the browned bits, add a ¼ cup flour to the skillet and whisk until no dry flour remains – 1-3 minutes. The flour can brown a little bit since this is a beef dish. Slowly add the beef broth whisking constantly until combined. Add the tomato paste and whisk until smooth. Simmer until slightly thickened (it will thicken more in the slow cooker). Add sauce to the slow cooker. Sprinkle garlic, bay leaves, parmesan rind, and pour the wine around the roast.
Cook on low setting for 8-9 hours or on high for 4-5 hours (or until the beef is fork tender). I cooked at high for 2 hours and then at low for 5. There is a lot of room for flexibility! Adjust seasonings (with rub or just salt and pepper) and water levels if need be as it cooks.
When roast is done, transfer to a cutting board and shred. Remove the bay leaves and parmesan rind from the sauce. Immersion blend the sauce, then add the roast back in. You can continue to cook the roast at low for it to absorb the flavors. Serve when ready. I served with polenta but mashed potatoes or roasted potatoes would be a good option as well! |
This recipe for Crock Pot Pot Roast is from