Quick- before spring is officially here and we don't arrive home chilly wanting giant hunks of roasty, saucy warm beef with root vegetables. I can hardly imagine.
This is a classic, straight forward pot roast with lots of vegetables, spoon-soft meat and a flavorful gravy.
I got out my kitchen scissors and knife and cut off as much fat as I had patience for. This cut has plenty so feel free to get some of it off.
Classic Pot Roast in a Slow Cooker
2 cups baby carrots
12 pearl onions, trimmed
1 pound turnips, peeled, large pieces
1 bay leaf
3 garlic cloves, sliced
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 lb beef chuck pot roast, fat trimmed
s + p
1 tablespoon grape seed oil
3 tablespoons tomato paste
3 tablespoons all purpose flour
1 cup red wine
2 cups beef stock (chicken or veg is ok, too)
Place baby carrots, pearl onions, turnips, bay leaf, garlic, thyme and rosemary in bowl of slow cooker.
Generously sprinkle beef with salt and pepper. Heat grape seed oil in skillet over medium high heat. When hot, sear roast until a deep, brown crust has formed, about 4 minutes each side. When browned on all sides, place on top of vegetables in slow cooker. Add tomato paste, flour and wine to pan, whisking constantly. Bring to boil, add stock. Whisk until thickened. Pour over roast and vegetables. Cover and set on low for 8 hours. Beef will be super tender and fall apart when poked with a fork. Season with salt and pepper. Serve on its own or over egg noodles.