This recipe was originally from Food Network. I tried several other slow cooker pot roast recipes, but I liked this one the most because of the red wine gravy. Alexi suggested adding the assorted mushrooms, which the family enjoys.
One 4-pound beef chuck roast
Salt and freshly ground black pepper
1/3 cup flour, plus more for coating
3 tablespoons olive oil
1 can shitake mushrooms, sliced
1 can button mushrooms, sliced
4 medium carrots, cut into 2-inch pieces
3 stalks celery, cut into 2-inch pieces
1 medium onion, cut into 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
parsley, chopped, to garnish
salt and ground black pepper.
- Sprinkle the roast all over with 2 ½ teaspoons salt and 1 ½ 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 slow cooker, along with the sliced mushrooms, carrots, celery, onions and garlic.
- Add the remaining 1tablespoon oil to the skillet over medium heat. Add the tomato paste and stir until the oil begins to turn brick-red for 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, ½ 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 at least 8 hours. The roast and vegetables should be tender.
- Remove the roast and let it 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.
Serves: 8 servings.