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.
Ingredients
One 4-pound beef chuck roast
Kosher salt and freshly ground black pepper
1/3 cup all-purpose flour, plus more for coating
3 tablespoons olive oil
4 medium carrots, cut into 2-inch pieces
3 stalks celery, peeled and cut into 2-inch pieces
1 medium onion, cut into 1/2-inch wedges
3 cloves garlic, mashed
3 tablespoons tomato paste
1 cup red wine
3 cups low-sodium beef broth
3 bay leaves
2 sprigs fresh thyme
1/2 teaspoon ground allspice
1/2 cup loosely packed parsley leaves, chopped
Directions
Sprinkle the roast all over with 2 1/2 teaspoons salt and 1 1/2 teaspoons pepper. Coat in flour and shake off any excess. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the roast to the skillet and cook until golden brown on all sides, about 8 minutes, turning as needed. Transfer the roast to the insert of a 6-quart slow cooker, along with the carrots, celery, onions and garlic.
Add the remaining 1 tablespoon oil to the skillet over medium heat. Add the tomato paste and stir until the oil begins to turn brick-red, about 1 minute. Add the flour and wine and whisk until thick (it's OK if there are some lumps). Add the beef broth, bay leaves, thyme, allspice, 1/2 teaspoon salt and a few grinds of pepper and bring to a simmer, whisking, until the gravy is smooth and thickens slightly, about 4 minutes.
Pour the gravy into the slow cooker. Cover and cook on low for 8 hours. The roast and vegetables should be tender.
Remove the roast and let rest for a few minutes. Discard the thyme stems and strain the vegetables, reserving the gravy. Toss the vegetables with half the parsley and season with salt and pepper. Stir the remaining parsley into the gravy and season with salt and pepper. Slice the roast against the grain. Serve the meat and vegetables on a platter, moistening them with some of the gravy; serve the remaining gravy on the side.
This was my first pot roast and slow cooker meal. 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
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.
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.
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