470 minutes
A comforting and hearty slow-cooked beef roast served with tender carrots and potatoes.
Boneless Beef Chuck-Eye Roast, divided into 2 pieces and trimmed
0 lb
Salt, table
teaspoons
teaspoons
tablespoons
Onion, chopped
each
Celery Ribs, chopped
each
tablespoons
tablespoons
Garlic Clove, minced
each
Fresh Thyme, minced
teaspoons
cups
cups
Yukon Gold Potatoes, unpeeled
0 lb
Carrots, peeled and halved widthwise, thick ends halved lengthwise
0 lb
each
Flat Leaf Parsley, minced
tablespoons
1. Prepare the Beef
Begin by patting your beef roast dry with paper towels. Season the beef generously with 1.5 teaspoons of salt and 1 teaspoon of pepper. Optionally, tie the roasts with kitchen twine to help them hold their shape during cooking.
2. Sear the Beef
In a large 12-inch skillet, heat 2 tablespoons of vegetable oil over medium-high heat. When the oil is hot and shimmering, add the beef pieces. Sear the roasts until they form a deep brown crust on all sides, about 7 to 10 minutes. Transfer the beef to a slow cooker.
3. Cook the Vegetables
In the same skillet, add the chopped onion and celery along with 0.5 teaspoons of salt and 0.25 teaspoons of pepper. Cook over medium heat until the vegetables are softened and starting to brown, about 8 to 10 minutes.
4. Prepare the Sauce
Stir in 2 tablespoons of flour, 1 tablespoon of tomato paste, 3 minced garlic cloves, and 1 teaspoon of thyme. Cook for 1 minute. Slowly pour in 0.5 cups of dry red wine, scraping up any browned bits from the bottom of the skillet. Add 0.5 cups of beef broth and bring the mixture to a simmer.
5. Combine Ingredients in Slow Cooker
Pour the vegetable and wine mixture into the slow cooker over the beef. Add the Yukon Gold potatoes, carrots, and bay leaves. Nestle the beef roasts among the vegetables.
6. Slow Cook
Cover the slow cooker and cook on low for 9 to 10 hours or on high for 6 to 7 hours, until the beef is tender and the vegetables are cooked through.
7. Rest the Beef
Transfer the beef roasts to a carving board and tent them loosely with aluminum foil. Let the roasts rest for about 20 minutes.
8. Finish the Sauce
Discard the bay leaves from the slow cooker. Skim any excess fat from the surface of the cooking liquid and season the sauce with salt and pepper to taste. Stir in 2 tablespoons of minced fresh parsley.
9. Serve
Slice the rested beef and serve it alongside the tender vegetables, spooning the rich sauce over the top. Enjoy this hearty and comforting meal with your loved ones.
Create Italian, French, or Mexican style pot roasts with appropriate herbs, liquids, and accompaniments.
Use red wine like Cabernet Sauvignon or dark beer/stout in addition to beef broth for a richer, more complex taste.
Use pork shoulder, lamb shoulder, or chicken thighs as alternatives to beef roast for varied flavor profiles.
Add tomato paste, Worcestershire sauce, or soy sauce to deepen the flavors and add a savory backbone.
Use sweet potatoes, turnips, parsnips, rutabagas, winter squash, or mushrooms for different vegetable options.
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