Chuck Pot Roast

• servings: 8 servings
• active time: 15 minutes
• total time: 8 hours 35 minutes

Ingredients

2 kg / 4 lb beef chuck roast , rolled (Note 1)

1 tsp each salt and pepper

2 tbsp olive oil

1 onion (large), cut into large dice)

5 garlic cloves (, peeled and smashed (Note 2a)

5 carrots (, peeled and cut into 2.5cm/1" pieces)

3 celery stalks (, cut into 4 cm / 1.5" pieces)

1 cup (250ml) dry red wine (sub with beef broth)

3 cups (750ml) beef broth (, salt reduced)

1/3 cup (50g) flour (plain / all purpose) (GF - Note 2b)

1 tsp dried rosemary

1 1/2 tsp dried thyme

750g / 1.5 lb potatoes (, peeled and cut into 2.5 cm / 1" pieces)

Directions

Pat beef dry with paper towels. Sprinkle generously with salt and pepper all over.

Heat oil in a skillet over high heat. Brown aggressively all over - a deep dark brown crust is essential for flavour base! Should take about 7 minutes.

Transfer beef to slow cooker.

In the same skillet, add onion and garlic. Cook for 2 minutes until onion is browned.

Add wine, reduce by half. Transfer to slow cooker.

Mix together flour and about 1 cup of the broth. Lumps is fine. Pour into slow cooker.

Add remaining broth, carrots, celery, rosemary and thyme into slow cooker.

Cover and slow cook on LOW for 5 hours. (45 min pressure cook on HIGH, Note 3a for Oven and Stove)

Add potato, slow cook on LOW for 3 hours. (10 min pressure cooker on HIGH, Note 3b)

Remove beef. Rest for 5 minutes, then slice thickly.

Adjust salt and pepper of Sauce to taste.

Serve beef with vegetables and plenty of sauce! Bread also terrific for mopping up sauce - try these No Knead Dinner Rolls, No Yeast Irish Soda Bread or these fabulous Cheese Muffins.

Nutrition

• Serving Size: 481 g
• Calories: 615 kcal
• Total Fat: 33 g
• Saturated Fat: 13 g
• Cholesterol: 173 mg
• Sodium: 704 mg
• Total Carbohydrate: 23 g
• Dietary Fiber: 4 g
• Total Sugars: 2 g
• Protein: 53 g