Serves 1
Directions
- 1Season the beef chuck roast generously with salt and pepper.
- 2Heat olive oil in a skillet and brown the beef chuck roast on all sides until well-sealed.
- 3Transfer the browned beef to the slow cooker.
- 4In the same skillet, sauté diced onion and smashed garlic cloves until softened and slightly browned.
- 5Add red wine to the skillet with the onions and garlic, and reduce by half.
- 6Pour the onion and garlic mixture over the beef in the slow cooker.
- 7Add chopped celery and carrots to the slow cooker.
- 8In a separate measuring cup, whisk together flour with about 1 cup of beef broth until combined (lumps are acceptable).
- 9Pour the flour and broth mixture into the slow cooker.
- 10Add the remaining beef broth, dried thyme, and dried rosemary to the slow cooker.
- 11Cook on low for 5 hours, or pressure cook for 45 minutes on high.
- 12Add peeled and cut potatoes to the slow cooker.
- 13Cook on low for an additional 3 hours, or pressure cook for 30 minutes.
- 14Remove the beef from the slow cooker.
- 15Adjust the salt to taste in the gravy.
- 16Let the beef rest for 5 minutes, then slice it thickly.
- 17Serve the sliced beef with the vegetables and plenty of gravy.
Ingredients
- 1 kg beef chuck roast
- Salt
- Pepper
- 2 tbsp olive oil
- 1 large onion
- 5 garlic cloves
- 5 carrots
- 3 celery stalks
- 1 cup dry red wine
- 3 cups beef broth
- 50 g flour
- 1 tsp dried rosemary
- 1.5 tsp dried thyme
- 750 g potatoes
Equipment
SkilletSlow cookerMeasuring cup
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