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Beef Pot Roast, Slow Cooker Recipe

   
 

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     Beef Pot Roast, Slow Cooker

Category   Entrees - Maindishes
Sub Category   Gluten-Free
Preptime   2 Days

Ingredients
3 to 4 lb beef roast, chuck or sirloin, well marbled
Kosher Salt and pepper to taste
2 TBS olive oil
1 large spanish yellow onion, diced
2 Cups Stock
1 28 oz can whole tomatoes, cut in thirds, with juice
2 bay leaves
2 large cloves pressed garlic
1/2 head celery 1 inch lengths
 
1/4 bunch fresh parsley leaves, chopped about 1/2 TBS fresh
1 lb sliced mushrooms, optional
Thai Kitchen Red Curry Paste, 1 oz or 2 TBS
2 lbs red potatoes with skin, halved or cubed
4 large carrots, cut in large thick circles

Instructions
Generously season beef chuck roast with salt and pepper. Heat a large skillet over high heat; add vegetable oil. When oil is hot, brown roast on all sides, about 2 minutes per side. Remove pan from heat. Spread chopped onions in slow cooker; place browned roast on top of onions, adding oil into crockpot. Add all other ingredients EXCEPT mushrooms, peppers, potatoes and carrots. Cover slow cooker and set to Low. Cook until fork tender, 4 to 6 hours. Remove meat from broth, cool, refrigerate separately overnight.
Day Two. Remove top layer of fat from broth and any large portions of fat from meat keeping meat in large pieces still, return meat and broth to slow cooker. Continue cooking on low heat to total of 8 to 9 hours. Remove bay leaves, discard. Place remaining ingredients into the broth; stir. Cover and turn heat to high. Cook until potatoes are tender, about ONE AND A HALF HOUR. Blend 1 1/2 tsp cornstarch and 1 TBS water in a small dish until dissolved. Stir into broth mixture. Cover slow cooker and cook on high until slightly thickened, about 20 MINUTES
Quick version- Remove visible fat from beef, brown. Add browned beef on top of all other ingredients, nestled into vegetables slightly covered in liquid. Cook 4 to 6 hours on high. Check midway if possible.


Originally Submitted
12/8/2015





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