Jeanette Chen at Jeanette’s Healthy Living has created this great recipe for the perfect comforting meal on a chilly winter day. After just 15 minutes of prep time, your slow cooker takes over and does all the work, resulting in a wonderfully tender and delicious roast. It also reheats well and any leftovers can be used in a stew or hearty soup.
Ingredients
3 1/2- 4 pounds chuck roast
salt and fresh ground black pepper
2 tablespoons olive oil
1 large onion sliced
3 carrots cut up
2 celery stalks cut up
8 ounces mushrooms cut up
6 cloves garlic chopped
2 tablespoons tomato paste
3 cups red wine
8 cups beef or chicken stock
2 sprigs fresh thyme
1 bay leaf
2 tablespoons cornstarch mixed with 4 tablespoons water
fresh parsley chopped
Directions
Season chuck roast all over with salt and pepper. Heat oil in a large skillet and brown all sides of the chuck roast well. Remove roast to a plate and add onion, carrots, celery, mushrooms and garlic. Sauté on medium heat until fragrant, about 5-7 minutes. Add tomato paste and mix in; cook for a few minutes. Add red wine, bring to a boil, then reduce heat to medium-low and reduce wine by three quarters. Add stock, thyme and bay leaf and bring to a boil. Transfer sauce and vegetables to slow cooker; place roast on top, pressing down to submerge in liquid as much as possible. Cook on high for 4-5 hours until fork tender. To make gravy, remove 4 cups of sauce to saucepan; bring to a boil; stir in cornstarch/water mixture and cook until thickened, just a few minutes. Slice pot roast and serve with vegetables and gravy.
