Plato principal
Slow Cooker Pot Roast
4 h 15 minPara 6Nutri-Score C€€
C
4 h 15 min
4 h 15 minSlow Cooker Pot Roast
receta de
Cookin With Megg 👩🏻🍳
@cookinwithmegg
9 recetas
26 importaciones
3 veces cocinadas
lo que necesita
Ingredientes
beef chuck roast (trimmed of excess fat)Carne1,5 kg
potatoes (peeled and cut into large chunks)Frutas y verduras800 g
carrots (peeled and cut into thick pieces)Frutas y verduras400 g
onion (cut into wedges)Frutas y verduras2 piezas
garlic (minced)Frutas y verduras4 piezas
beef brothDespensa500 ml
tomato paste (tablespoons)Despensa2 piezas- Worcestershire sauceDespensa30 ml
olive oilDespensa30 ml
dried thymeEspecias3 g
paprikaEspecias4 g
saltEspecias8 g
black pepper (ground)Especias3 g- cornstarch (mixed with cold water)Despensa15 g
por ración
Nutrición
458kcal
- Carbohidratos
- 16 g
- Proteínas
- 44 g
- Grasas
- 24 g
lo que usará
Utensilios
Olla de cocción lenta
Sartén
Pinzas de cocina
Cazo
paso a paso
Preparación
- Paso 1
Season and sear the beef
- Pat the beef chuck roast dry and season all over with salt, black pepper and paprika.
- Heat the olive oil in a frying pan over high heat and sear the roast on all sides until deeply browned.
- Transfer the roast to the slow cooker.
- Paso 2
Prepare the vegetables
- Peel and cut the potatoes and carrots into large chunks.
- Cut the onion into wedges and mince the garlic.
- Paso 3
Build the cooking liquid
- Pour the beef broth into the slow cooker and stir in the tomato paste, Worcestershire sauce, garlic and dried thyme.
- Arrange the potatoes, carrots and onion around the roast.
- Paso 4
Slow cook the pot roast
- Cover and cook on low until the beef is fork tender and the vegetables are soft.
- Paso 5
Thicken the gravy and serve
- Transfer the roast and vegetables to a serving dish and keep warm.
- Whisk the cornstarch slurry into the cooking juices and simmer until the gravy thickens.
- Slice the roast and serve with the vegetables and gravy.
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