Pot Roast - Slow Cooker Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 lbs Chuck, Rump, Roast (cut into 2" chunks)
3 T Vegetable Oil
8 Cloves Garlic (minced)
2 Boxes of Beef Broth
1 Med Onion
4 C Red Wine
6 Carrots - cut into large pieces
4 Celery Stalks
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Directions: |
Directions:1. Brown beef very well in vegetable oil - small batches at a time. Make sure each piece of meat is well browned on all sides. Add browned beef to slow cooker.
2. Lightly brown the garlic and onion in the same pot -deglazing pan as needed with wine. Making sure all the brown bits get into the slow cooker with the beef, onions, garlic and wine.
3. Pour in the beef broth at a 2 to 1 ratio with the red wine, until the beef is almost covered with liquid.
4. Turn the slow cooker on to high and cook for 6 hours - checking regularly - you may wish to turn it to medium. What you want is well browned beef that is VERY tender. The taste will take care of itself.
5. When the beef and carrots and celery are done - remove to bowl. Strain liquid carefully removing and large bits.
6. Keep the heat on for the liquid. Whisk in water and cornstarch mixture slowly until the gravy thickens to your liking. |
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Number Of
Servings: |
Number Of
Servings:4-6 |
Preparation
Time: |
Preparation
Time:6 to 8 hours |
Personal
Notes: |
Personal
Notes: I like to make roasted potatoes separately, although it seems to be a tradition to serve pot roast with mashed potatoes.
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