Categories: Slow Cooker

Ingredients

• 4 - 6 lb beef chuck roast
• Salt and pepper
• 2 tbsp olive oil
• 1 onion (large) , cut into large dice
• 5 garlic cloves , peeled and smashed
• 5 carrots , peeled and cut into 1" pieces
• 3 celery stalks , cut into 1.5" pieces
• 1 cup dry red wine
• 3 cups beef broth , salt reduced
• 1/3 cup flour (plain / all purpose)
• 1 tsp dried rosemary
• 1 1/2 tsp dried thyme
• 3 - 4 lb potatoes , peeled and cut into 1" pieces

Directions

1. Pat beef dry with paper towels. Sprinkle generously with salt and pepper all over.

2. Heat oil in a skillet over high heat. Brown aggressively all over – a deep dark brown crust is essential for flavour base! Should take about 7 minutes.

3. Transfer beef to slow cooker.

4. In the same skillet, add onion and garlic. Cook for 2 minutes until onion is browned.

5. Add wine, reduce by half. Transfer to slow cooker.

6. Mix together flour and about 1 cup of the broth. Lumps is fine. Pour into slow cooker.

7. Add remaining broth, carrots, celery, rosemary and thyme into slow cooker.

8. Cover and cook on LOW for 5 hours or pressure cook for 45 minutes on HIGH.

9. Add potato, cook on LOW for 3 hours or pressure cook for 10 minutes on HIGH.

10. Remove beef. Rest for 5 minutes, then slice thickly.

11. Adjust salt and pepper of Sauce to taste. Serve beef with vegetables and plenty of sauce!

Email to a friend | Print this recipe | Back