Description
A tender, slow-cooked beef pot roast with hearty potatoes, carrots, and onions simmered in a rich beef broth and red wine gravy. This comforting family dinner delivers melt-in-your-mouth beef with incredible flavor.
Ingredients
Scale
- 1.5kg beef chuck roast, trimmed
- 2 tbsp neutral high-heat oil
- 1½ tsp kosher salt
- 1/2 tsp freshly cracked black pepper
- 450g Yukon Gold potatoes, cut into large chunks
- 4 large carrots, peeled and cut into thick pieces
- 1 large yellow onion, cut into wedges
- 3 cloves garlic, smashed
- 250ml low-sodium beef bone broth
- 120ml dry red wine
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 3 sprigs fresh thyme
- 2 sprigs fresh rosemary
Instructions
- Pat the beef roast dry and season with salt and black pepper. Heat the oil in a large skillet over high heat and sear the roast for 3 to 4 minutes per side until deeply browned.
- Reduce the heat to medium. Deglaze the skillet with the red wine, scraping up the browned bits. Whisk in the beef broth, tomato paste, and Worcestershire sauce, then simmer for 1 minute.
- Arrange the potatoes, carrots, onion, and garlic in the bottom of the slow cooker. Place the seared roast on top and pour the broth mixture over everything. Add the thyme and rosemary sprigs.
- Cover and cook on LOW for 8 hours until the beef is fork tender.
- Remove the herb sprigs before serving. Slice or shred the beef and serve with the vegetables and pan juices.
Notes
Searing the roast before slow cooking adds incredible depth of flavor. Avoid lifting the slow cooker lid during cooking, as it releases heat and increases the cooking time.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 5g
- Sodium: 640mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 48g
- Cholesterol: 140mg