This red wine slow cooker pot roast is easy to make and tastes great. It's full of meat and vegetables. A recipe that will make anything soft and fall apart!
– 3tablespoonsolive oil – Kosher salt and ground black pepper – 4poundbeef chuck roast – 8medium-small red potatoescut in half – 2cupsbaby carrot – 8clovesgarlic – 2onionsquartered – 4bay leave – 1tablespoongarlic powder – 1tablespoononion powder – ½tablespoondried rosemary – ½tablespoondried thyme – ½tablespoonkosher salt – ½tablespoonground black pepper – 2cupsred wine* – 2cupsbeef broth – 5sprigs fresh thyme – Fresh thyme – ¼cupfresh parsleychopped
Ingredients
Olive oil should be placed in a large, heavy pot that has a lid. It is important to season the roast with salt and pepper on both sides.
After that, allow it to sear for two to three minutes on each side, or until it reaches a golden brown colour. The meat should be placed in the slow cooker.
Salt and pepper should be added along with the potatoes, carrots, onions, garlic, bay leaves, garlic powder, onion powder, dried rosemary and thyme, and garlic powder.
Add the beef stock and wine to the mixture. A substitute for wine in this recipe is beef broth, which can be used instead.
Allow to simmer on low for six to eight hours or on high for four to five hours, stirring gently and topping with fresh thyme.
I like to flip the beef roast over halfway through the cooking process so that I may get the best possible outcomes.
When it's done, put the pot roast on a big plate and sprinkle fresh thyme and parsley on top. Drizzle some of the broth over the top. Keep the water to store cold food in.
It is possible to serve the pot roast with mashed potatoes or simply with the vegetables all by itself.Have fun!
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