Pixicook
LoginGet Started
    HomeRecipesBeefHearty Slow-Cooked Beef Roast with Carrots & Potatoes
    recipe image

    Hearty Slow-Cooked Beef Roast with Carrots & Potatoes

    clock-icon470 minutes
    author-image
    Author
    Pixicook editorial team

    A comforting and hearty slow-cooked beef roast served with tender carrots and potatoes.

    Ingredients for Hearty Slow-Cooked Beef Roast with Carrots & Potatoes

    units in
    USchevron
    units in
    USchevron
    serves
    10 peoplechevron
    serves
    10 peoplechevron

    Boneless Beef Chuck-Eye Roast, divided into 2 pieces and trimmed

    0 lb

    Substitute chevron-down

    Salt, table

    teaspoons

    Substitute chevron-down

    Black Pepper

    teaspoons

    Substitute chevron-down

    Vegetable Oil

    tablespoons

    Substitute chevron-down

    Onion, chopped

    each

    Substitute chevron-down

    Celery Ribs, chopped

    each

    Substitute chevron-down

    All Purpose Flour

    tablespoons

    Substitute chevron-down

    Tomato Paste

    tablespoons

    Substitute chevron-down

    Garlic Clove, minced

    each

    Substitute chevron-down

    Fresh Thyme, minced

    teaspoons

    Substitute chevron-down

    Dry Red Wine

    cups

    Substitute chevron-down

    Beef Broth

    cups

    Substitute chevron-down

    Yukon Gold Potatoes, unpeeled

    0 lb

    Substitute chevron-down

    Carrots, peeled and halved widthwise, thick ends halved lengthwise

    0 lb

    Substitute chevron-down

    Bay Leaves

    each

    Substitute chevron-down

    Flat Leaf Parsley, minced

    tablespoons

    Substitute chevron-down

    How to Make Hearty Slow-Cooked Beef Roast with Carrots & Potatoes

    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.

    Variations

    Flavor Profile Changes

    Create Italian, French, or Mexican style pot roasts with appropriate herbs, liquids, and accompaniments.

    Wine & Broth

    Use red wine like Cabernet Sauvignon or dark beer/stout in addition to beef broth for a richer, more complex taste.

    Protein Swaps

    Use pork shoulder, lamb shoulder, or chicken thighs as alternatives to beef roast for varied flavor profiles.

    Umami Boost

    Add tomato paste, Worcestershire sauce, or soy sauce to deepen the flavors and add a savory backbone.

    Vegetable Swaps

    Use sweet potatoes, turnips, parsnips, rutabagas, winter squash, or mushrooms for different vegetable options.


    Comments (0)

    Add your comment...

    Explore More Beef recipes

    Explore More Collections

    Crispy Skin Chicken Thigh with Garlic-Caper Pan Sauce

    Quick Chicken

    Cucumber Salad with Garlic ginger and soy

    Easy Salad

    Hearty Red Lentil Soup

    Easy Winter

    Caramelized Skillet Shrimp with Optional Citrus or Chipotle Glaze

    Quick Easy Shrimp Saute