Classic Beef Pot Roast

Prep Time 20 minutes

Cook Time 8-9 hours in slow cooker

What you’ll need:

  • 2 T vegetable or olive oil

  • 2 t anchovy paste

  • 1 t Marmite (found in the international aisle)

  • 1 T soy sauce

  • 2 T tomato paste

  • 2 t dried thyme

  • 2-3 large carrots, peeled and cut into 1-inch pieces

  • 2 large onions, finely sliced

  • 2-3 stalks of celery, cut into 1-inch pieces

  • 2 large garlic cloves, finely minced or grated

  • 1 lb gold potatoes, cut into 1-2 inch pieces2 T cornstarch

  • 1 c dry red wine

  • 2 c chicken stock

  • 1 boneless chuck roast, 4-5 lbs

  • Salt and pepper

What you’ll do:

  1. In a small bowl, combine oil through dried thyme. Stir until a loose paste forms.

  2. In a large bowl, combine carrots, onions, celery, and garlic. Add the tomato paste mixture and toss to coat the vegetables. Microwave the vegetables on HIGH for 5-6 minutes, until the onions are starting to soften. Add the vegetable mixture to the slow cooker. Add the potatoes to the slow cooker.

  3. In a small bowl, combine cornstarch, wine, and chicken stock. Whisk to form a cornstarch slurry. Pour the slurry over the vegetables in the slow cooker.

  4. Season the chuck roast with salt and pepper. Nestle the roast into the vegetables in the slow cooker. Cook on HIGH for 8-9 hours, until a fork meets little resistance when inserted into the meat.

  5. Remove the roast to a large cutting board or platter and let it rest, covered, for at least 15 minutes. Then slice or shred to serve with vegetables and sauce on the side.

Tips

I like to shred my roasts, which takes a bit longer cooking time. If you like to slice your roasts, start checking the roast at around 7 1/2 hours to see if it’s done enough.