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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