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Beef Pot Roast Recipe

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This recipe for Beef Pot Roast is from Live To Eat Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 lb beef chuck roast

1 tsp each salt and pepper

2 tbsp olive oil

1 large onion, cut into large dice

5 garlic cloves, peeled and smashed

1 lb baby carrots, ready to eat

1 lb parsnips, peeled, cut into chunks

3 celery stalks , cut into 1.5" pieces

1 cup dry red wine

3 cups beef stock

1/3 cup flour

2 bay leaves

1/2 tsp ground thyme

1.5 lb russet potatoes, peeled and cut into 1" pieces
Directions:
Directions:
Pat beef dry with paper towels. Sprinkle generously with salt and pepper all over.

Heat oil in a skillet over high heat. Brown the beef aggressively all over. Should take about 7 minutes. Transfer beef to slow cooker.

In the same skillet, add the onion and garlic. Cook for 2 minutes until onion is beginning to brown. Add the wine and reduce by half, then transfer this to the slow cooker.

Then mix together the flour and about 1 cup of the stock and then pour this into slow cooker. Add the remaining stock, carrots, parsnips, celery, bay leaves and thyme into slow cooker. Cover and slow cook on low for 5 hours.

Add the potatoes, slow cook on low for 3 hours. Remove beef. Rest for 5 minutes, then slice thickly. Adjust salt and pepper of the sauce to taste.

Serves 8 - 10

 

 

 

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