Plat
Slow Cooker Pot Roast
4 h 15Pour 6Nutri-Score C€€
C
4 h 15
4 h 15Slow Cooker Pot Roast
recette de
Cookin With Megg 👩🏻🍳
@cookinwithmegg
9 recettes
26 imports
3 fois cuisinées
ce qu’il vous faut
Ingrédients
beef chuck roast (trimmed of excess fat)Viandes1,5 kg
potatoes (peeled and cut into large chunks)Fruits et légumes800 g
carrots (peeled and cut into thick pieces)Fruits et légumes400 g
onion (cut into wedges)Fruits et légumes2 morceaux
garlic (minced)Fruits et légumes4 morceaux
beef brothÉpicerie500 ml
tomato paste (tablespoons)Épicerie2 morceaux- Worcestershire sauceÉpicerie30 ml
olive oilÉpicerie30 ml
dried thymeÉpices3 g
paprikaÉpices4 g
saltÉpices8 g
black pepper (ground)Épices3 g- cornstarch (mixed with cold water)Épicerie15 g
par portion
Nutrition
458kcal
- Glucides
- 16 g
- Protéines
- 44 g
- Lipides
- 24 g
ce que vous utiliserez
Ustensiles
Mijoteuse
Poêle
Pince de cuisine
Casserole
pas à pas
Préparation
- Étape 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.
- Étape 2
Prepare the vegetables
- Peel and cut the potatoes and carrots into large chunks.
- Cut the onion into wedges and mince the garlic.
- Étape 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.
- Étape 4
Slow cook the pot roast
- Cover and cook on low until the beef is fork tender and the vegetables are soft.
- Étape 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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