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
-
Pat beef dry with paper towels. Sprinkle generously with salt and pepper all over.
-
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.
-
Transfer beef to slow cooker.
-
In the same skillet, add onion and garlic. Cook for 2 minutes until onion is browned.
-
Add wine, reduce by half. Transfer to slow cooker.
-
Mix together flour and about 1 cup of the broth. Lumps is fine. Pour into slow cooker.
-
Add remaining broth, carrots, celery, rosemary and thyme into slow cooker.
-
Cover and cook on LOW for 5 hours or pressure cook for 45 minutes on HIGH.
-
Add potato, cook on LOW for 3 hours or pressure cook for 10 minutes on HIGH.
-
Remove beef. Rest for 5 minutes, then slice thickly.
-
Adjust salt and pepper of Sauce to taste. Serve beef with vegetables and plenty of sauce!