Wednesday, March 9, 2016

Classic Pot Roast

3 Tbsp. vegetable oil   *   1 Tbsp. Worcestershire sauce
1 boneless chuck roast, trimmed   *   2 cups sliced onions
¼ cup flour   *   6 cups baby carrots   *   2 Tbsp. tomato paste
2 cloves garlic, minced   *   ½ cup white wine   *   4 lg. russet potatoes  1½ tsp. beef bouillon in 1 ½ cups hot water
4 lg. russet potatoes   *   1 envelope onion soup mix

Trim roast of as much fat as possible to keep the sauce from becoming greasy.
Heat the oil in a sauté pan over medium-high heat.  Sear roast on all sides for 10 minutes total.  Transfer roast to a 6-qt. slow cooker.
 Stir flour into sauté pan; cook 1 minute.  Add tomato paste and cook 1 minute more.
 Deglaze sauté pan with wine, cooking until liquid evaporates.  Stir in bouillon and water and Worcestershire; bring mixture to a simmer, scraping up any brown bits. 

Transfer broth mixture to the slow cooker; add onions, carrots, garlic and potatoes.  Cover and cook until meat is fork-tender, on high setting for 4-5 hours or on low setting 8-9 hours.

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