Pot Roast

Ingredients

Ingredients

• 2 kg / 4 lb beef chuck roast, rolled
• 1 tsp salt
• 1 tsp pepper
• 2 tbsp olive oil
• 1 onion (large)
• 5 garlic cloves
• 5 carrots
• 3 celery stalks
• 1 cup (250ml) dry red wine (sub with beef broth)
• 3 cups (750ml) beef broth, salt reduced
• 1/3 cup (50g) flour (plain / all purpose) (gf - note 2b)
• 1 tsp dried rosemary
• 1 1/2 tsp dried thyme
• 750g / 1.5 lb potatoes

Instructions

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