Slow Cooker Pot Roast
Chef Keoni shares his tips on how to maximize the flavors of a Pot Roast for the whole family to enjoy.
- 4 pounds boneless chuck roast
- salt and ground black pepper(to taste)
- 1 cup chopped onions, 2 inch pieces
- 1 cup chopped carrots, 2 inch pieces
- 1 cup tomato paste
- 10 peeled garlic cloves
- 1 cup chopped celery, 2 inch pieces
- 2 bay leaves
- 1 teaspoon dry thyme or 2 fresh sprigs
- 4 cups beef stock or broth
- Pat roast dry and season with salt and pepper. In a thick gauge oven proof pan, heat the vegetable oil over moderately high heat but do not let it smoke. Add the roast and brown on all sides. Transfer the roast to a plate and pour out all but 1 tablespoon of fat from the pan.
- Add the onions, carrots, to the pan and cook over moderate heat, stirring until golden. Add in the tomato paste and cook for 2 minutes. Add in the celery and place the roast back in the pan along with the bay leaves, thyme, and enough of the beef stock to come up 2/3 of the way up the beef. Bring the pot roast to a simmer on top of the stove, skim, cover tightly, and set in the lower third of a 350 degree preheated oven.
- Regulate heat so that the liquid remains at a lazy simmer for 2 1/2 to 3 hours, until the beef is tender. Test tenderness by piercing the roast with a fork. When the fork glides in easily, the roast is done.
- 20 minutes before the beef is done, add in any additional vegetables.
- When the beef is tender, transfer roast to a cutting board and let stand 10 minutes, covered with aluminum foil to keep warm. Skim off any fat from the surface of the liquid.
- Slice the pot roast and serve with the sauce and vegetables.
Additional vegetables and potatoes as desired. To use a crock pot, place the browned meat and vegetables in the crock pot, add in the broth and cook for the prescribed time.
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