slow-cooked beef pot roast

Ingredients

• 3.5 to 4 lbs Beef Chuck Roast (well-marbled)
• 2 tsp Kosher salt
• 1 tsp Freshly cracked black pepper
• 2 tbsp High-heat cooking oil (avocado or canola oil)

• 1 large Yellow onion, cut into thick wedges
• 6 cloves Garlic, smashed and peeled
• 2 tbsp Tomato paste
• 1 cup Dry red wine (Cabernet Sauvignon or Pinot Noir) or extra beef broth
• 2 cups Low-sodium beef bone broth
• 1 tbsp Worcestershire sauce
• 1 tbsp Soy sauce (for umami depth)
• 3 sprigs Fresh thyme
• 2 sprigs Fresh rosemary
• 2 Dried bay leaves

• 1 lb Yukon Gold potatoes, cut into 1.5-inch chunks
• 1 lb Carrots, peeled and cut into 2-inch diagonal pieces
• 3 ribs Celery, cut into 1-inch pieces

• 2 tbsp Unsalted butter
• 2 tbsp All-purpose flour (or cornstarch slurry for gluten-free)

Instructions

1. Pat the beef chuck roast completely dry using paper towels. Moisture hinders the browning process. Season all sides generously with kosher salt and black pepper. Let it sit at room temperature for 15 minutes to take off the chill.
2. Heat the cooking oil in a large cast-iron skillet or Dutch oven over high heat until shimmering. Carefully lower the beef into the pan. Sear untouched for 3 to 4 minutes per side until a deep, dark brown crust forms. Transfer the seared roast directly into your slow cooker insert.
3. Reduce the skillet heat to medium. Add the onion wedges and garlic, sautéing for 2 minutes until fragrant. Stir in the tomato paste and cook for 1 minute until darkened. Pour in the red wine to deglaze the pan, scraping up all the caramelized brown bits (fond) from the bottom using a wooden spoon. Simmer for 2 minutes to reduce the alcohol.
4. Pour the wine and onion mixture over the beef in the slow cooker. Add the beef broth, Worcestershire sauce, soy sauce, fresh thyme, rosemary, and bay leaves. Arrange the potatoes, carrots, and celery around and on top of the beef.
5. Cover with the lid and set the slow cooker to LOW for 8 hours (recommended for maximum tenderness) or HIGH for 4 to 5 hours . The roast is done when a fork slides into the center with zero resistance and shreds easily.
6. Transfer the beef and vegetables to a warm serving platter and tent loosely with foil. Strain the cooking liquid from the slow cooker into a saucepan, skimming off excess surface fat. Melt the butter in another small pan, whisk in the flour to form a roux, and gradually whisk in 2 cups of the strained liquid. Simmer for 3 to 5 minutes until thickened, then season with salt and pepper to taste.

Nutrition

Calories: 520 kcal — · Protein: 44 g 88% · Fat: 26 g 33% · Carbohydrates: 24 g 9% Dietary · Saturated Fat: 10 g 50% · Fiber: 4 g 14% · Sugar: 5 g — · Sodium: 680 mg 30%