Description
A rich, savory dish featuring tender beef, perfectly cooked vegetables, and a luscious sauce. Ideal for busy weeknights or family gatherings!
Ingredients
Scale
- 2 kg (4 lbs) beef chuck roast
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large onion, diced
- 5 garlic cloves, smashed
- 5 carrots, cut into 2.5 cm pieces
- 3 celery stalks, cut into 4 cm pieces
- 1 cup (250 ml) dry red wine (or beef broth)
- 3 cups (750 ml) beef broth
- 1/3 cup (50 g) flour
- 1 teaspoon dried rosemary
- 1 ½ teaspoons dried thyme
- 750 g (1.5 lbs) potatoes, peeled and cut into 2.5 cm pieces
Instructions
- Prepare the Beef: Pat beef dry with paper towels and season generously with salt and pepper.
- Sear the Beef: Heat olive oil in a skillet over high heat. Sear the beef on all sides until browned, about 7 minutes.
- Prepare the Vegetables: In the same skillet, sauté onion and garlic for 2 minutes until fragrant.
- Deglaze the Pan: Add red wine to the skillet, simmer until reduced by half, and scrape up any browned bits.
- Assemble in Slow Cooker: Place seared beef in the slow cooker. Add onion mixture, carrots, celery, rosemary, thyme, and flour mixed with 1 cup of beef broth. Pour in the remaining beef broth.
- Slow Cook: Cover and cook on LOW for 5 hours.
- Add Potatoes: Add potatoes to the slow cooker and continue cooking on LOW for 3 more hours.
- Finish and Serve: Remove the beef and rest for 5 minutes. Slice against the grain and serve with vegetables and sauce. Adjust seasoning as needed.
Notes
- For gluten-free: Replace flour with cornstarch or gluten-free flour.
- Substitute red wine with beef broth or grape juice.
- Add mushrooms, parsnips, or turnips for variety.
- Store leftovers in the fridge for up to 3 days or freeze for up to 3 months. Reheat gently before serving.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American