Hoofdgerecht
Slow Cooker Pot Roast
4 u 15 minVoor 6Nutri-Score C€€
C
4 u 15 min
4 u 15 minSlow Cooker Pot Roast
recept van
Cookin With Megg 👩🏻🍳
@cookinwithmegg
9 recepten
26 imports
3 keer gekookt
wat je nodig hebt
Ingrediënten
beef chuck roast (trimmed of excess fat)Vlees1,5 kg
potatoes (peeled and cut into large chunks)Groente en fruit800 g
carrots (peeled and cut into thick pieces)Groente en fruit400 g
onion (cut into wedges)Groente en fruit2 stukken
garlic (minced)Groente en fruit4 stukken
beef brothVoorraadkast500 ml
tomato paste (tablespoons)Voorraadkast2 stukken- Worcestershire sauceVoorraadkast30 ml
olive oilVoorraadkast30 ml
dried thymeKruiden en specerijen3 g
paprikaKruiden en specerijen4 g
saltKruiden en specerijen8 g
black pepper (ground)Kruiden en specerijen3 g- cornstarch (mixed with cold water)Voorraadkast15 g
per portie
Voedingswaarden
458kcal
- Koolhydraten
- 16 g
- Eiwitten
- 44 g
- Vetten
- 24 g
wat je gebruikt
Keukengerei
Slowcooker
Koekenpan
Keukentang
Steelpan
stap voor stap
Bereiding
- Stap 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.
- Stap 2
Prepare the vegetables
- Peel and cut the potatoes and carrots into large chunks.
- Cut the onion into wedges and mince the garlic.
- Stap 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.
- Stap 4
Slow cook the pot roast
- Cover and cook on low until the beef is fork tender and the vegetables are soft.
- Stap 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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