Source(google.com.pk)
Ingredients:
2 tablespoons all-purpose flour
Salt and ground black pepper
1 teaspoon dried thyme
1 (1 1/2-pound) boneless beef chuck roast, trimmed of excess fat
3 tablespoons expeller-pressed canola or extra-virgin olive oil
3 carrots, peeled and cut into 1-inch pieces (about 2 cups)
2 Russet potatoes, peeled and cut into 1-inch pieces
2 small onions, cut into wedges
2 cloves garlic, minced
2 cups reduced-sodium beef broth
1 (6-ounce) can tomato paste
Method:
On a plate, combine flour, salt, pepper and thyme. Dredge meat in flour, coating all sides. Heat oil in a large saucepan and brown meat on both sides, turning once, about 7 minutes total. Meanwhile, place carrots, potatoes, onions and garlic in a 5 or 6-quart slow cooker. Top with browned roast. Pour 2 tablespoons water into the pan you browned the roast in, scrape up any browned bits and add that rich liquid to the slow cooker along with the beef broth and tomato paste. Cover and cook until beef and vegetables are very tender, 8 to 10 hours on the low-heat setting or 4 to 5 hours on the high-heat setting.
Cooked perfectly on low for 8 hours. A little too tomato for me, but I will just tweak it a bit next time. I enjoy the other suggestions for modifying!
A classic recipe. I added about a cup of Cabernet. I thought it was a hearty yummy meal.
I just made this recipe and it was delicious! I made a few slight changes, no tomato paste. Instead I added a tablespoon of low sodium soy sauce and a table spoon of tapatio hot sauce. I cooked on low for 10 hours and the veggies were cooked perfectly and were not mushy. The meat fell apart and was perfectly moist
Not bad. I prefer wine instead of tomato paste, though
If the vegetables are put into the bottom of the crock pot and then the roast on top and cooked all of that time, of course they will be mush. Add them around and on top of the meat a couple of hours before you think the meat will be done. You can always turn the crock pot to high for a while if need be to get them to desired tenderness.
You really have to watch the beef and the beef broth. Sometimes the beef can be treated with a sodium lactate and the broth can contain carmel coloring...both are dairy
My only complaint is too strong tomato base. Not my style of pot roast.
i left out the potatoes since i dont like the way they come out in my slow cooker...and the gravy was not as thick or brown as I would like it but it could be because I added some tomatoes and mushrooms to the mix...still mighty tasty though and the beef was so tender it just fell apart
Our favorite thing to do, is to get the crock Pot ready to go and put it in the sink and pluag it in with the interverter.Crock pots use very little power , Then t s cooking all day as we travel. The Difficult part is about 2PM when the smell of dinner is so good that you want to pull over and eat right then and there. slow cooke
I loved this receipe! I actually added some flavors the night before. I mixed grated garlic cloves, latin sofrito, and a few dashes of choloula hot sauce. I poked a few holes in the meat, placed the mixture inside the holes, put the meat in a glass container overnight and followed the directions for the receipe. This method gave the dish a latin flavor that was out of this world! The veggies were on the mushy side, but I made a side of brown rice cooked in beef broth to go with the veggies. I served bean sprouts, romaine lettuce and lime on the side in case guests wanted to place on top of the beef. This added texture and freshness to the dish.
Whole Foods prepares a delicious pot roast on the hot bar, so I thought that this recipe would be the same. It was simple enough to prepare...but I'm not crazy about the tomato paste in the stew. It gave it a fragrance that smelled good, but not quite the comforting and warming experience of the pot roast I am used to. If I do it again, I think I will omit the paste.
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