Slow Cooker Pot Roast

Name: Slow Cooker Pot Roast (Elevated)
Total time: 8 h
Yield: 6
Cuisine: French
Ingredients: 3 lbs Prime Chuck Roast; 1 lb Yukon Gold Potatoes-quartered; 1 lb Carrots-cut into 1-inch pieces; 1 lb Parsnips-cut into 1-inch pieces; 8 oz Turnips-cut into 1-inch pieces; 1 Yellow Onion-roughly chopped; 2 Celery Stalks-roughly chopped; 2 tbsp Tomato Paste; 4 sprigs Fresh Thyme; 2 sprigs Fresh Rosemary; 2 Bay Leaves Bay Leaves; 1 tbsp Beef Bouillon; 1 tsp Salt; 1/2 tsp Black Pepper; 1 bottle Burgundy Wine; 2 cups Beef Stock; 2 tbsp Unsalted Butter; 2 tbsp All-Purpose Flour

⏱8h

👥6

🔥600 cal

Hard

🍽️French

A luxurious and deeply flavorful pot roast, featuring Burgundy wine, a mirepoix, and a selection of seasonal root vegetables. This recipe utilizes a slow braising technique for maximum tenderness and flavor.

3 lbs Prime Chuck Roast

1 lb Yukon Gold Potatoes-quartered

1 lb Carrots-cut into 1-inch pieces

1 lb Parsnips-cut into 1-inch pieces

8 oz Turnips-cut into 1-inch pieces

See all 18 ingredients ↓

(0 reviews)

⏱8h

👥6

🔥600 cal

Hard

🍽️French

#comfort food #beef #slow cooker #burgundy #root vegetables #braised

Instructions

Season the Prime Chuck Roast generously with Salt and Pepper.
Sear the Roast on all sides in a large skillet over medium-high heat until browned. Set aside.
In the same skillet, sauté the Onion and Celery until softened, about 5-7 minutes. Add the Tomato Paste and cook for another 2 minutes.
Place the Vegetables (Potatoes, Carrots, Parsnips, Turnips) in the slow cooker.
Place the seared Roast on top of the Vegetables.
Pour the Burgundy Wine and Beef Stock over the Roast and Vegetables. Add the Thyme, Rosemary, and Bay Leaves.
Cover and cook on low for 10-12 hours, or until the roast is extremely tender.
Remove the Roast and Vegetables from the slow cooker. Strain the cooking liquid into a saucepan.
In a separate small bowl, whisk together the Butter and Flour to create a roux. Gradually whisk the roux into the strained cooking liquid and simmer until thickened, about 5-7 minutes.
Shred the Roast and serve with the Vegetables and sauce.

Ingredients

3 lbs 1.36 kg Prime Chuck Roast
1 lb 450 g Yukon Gold Potatoes-quartered
1 lb 450 g Carrots-cut into 1-inch pieces
1 lb 450 g Parsnips-cut into 1-inch pieces
8 oz 225 g Turnips-cut into 1-inch pieces
1 1 Yellow Onion-roughly chopped
2 2 Celery Stalks-roughly chopped
2 tbsp 30 mL Tomato Paste
4 sprigs 4 sprigs Fresh Thyme
2 sprigs 2 sprigs Fresh Rosemary
2 Bay Leaves 2 Bay Leaves Bay Leaves
1 tbsp 15 mL Beef Bouillon
1 tsp 5 mL Salt
1/2 tsp 2.5 mL Black Pepper
1 bottle 750 mL Burgundy Wine
2 cups 475 mL Beef Stock
2 tbsp 30 mL Unsalted Butter
2 tbsp 30 mL All-Purpose Flour

Equipment

Slow Cooker
Large Skillet
Saucepan
Whisk
Fork

Instructions

Season the Prime Chuck Roast generously with Salt and Pepper.
Sear the Roast on all sides in a large skillet over medium-high heat until browned. Set aside.
In the same skillet, sauté the Onion and Celery until softened, about 5-7 minutes. Add the Tomato Paste and cook for another 2 minutes.
Place the Vegetables (Potatoes, Carrots, Parsnips, Turnips) in the slow cooker.
Place the seared Roast on top of the Vegetables.
Pour the Burgundy Wine and Beef Stock over the Roast and Vegetables. Add the Thyme, Rosemary, and Bay Leaves.
Cover and cook on low for 10-12 hours, or until the roast is extremely tender.
Remove the Roast and Vegetables from the slow cooker. Strain the cooking liquid into a saucepan.
In a separate small bowl, whisk together the Butter and Flour to create a roux. Gradually whisk the roux into the strained cooking liquid and simmer until thickened, about 5-7 minutes.
Shred the Roast and serve with the Vegetables and sauce.

Nutrition per serving

Calories 600

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Slow Cooker Pot Roast

Slow Cooker Pot Roast

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