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Slow cooker classic pot roast
Nb persons: 6
Yield:
Preparation time:
Total time: 8 hours
Source:
| Hands on time- 20 minutes Ingredients: | |
| 1/4 cup | tomato paste |
| 2 tbs | cornstarch |
| 1 pound | carrots- peeled, cut into 2- inch pieces, and halved lengthwise if thick |
| 1 lb | baby potatoes about 15 |
| 1 medium | onion, cut into 1/2 inch wedges( root end left intact) |
| 2 stalks | celery, cut into 1- inch pieces |
| 2. Ay leaves 1 3 lb. beef chuck roast, tied | |
| Kosher salt | |
| black pepper | |
| 1 tsp | chopped fresh flat leaf parsley |
Directions:
1 in a 4-6 quart slow cooker, whisk together the tomato paste, cornstarch and 1 cup water. Add the carrots, potatoes, onion, celery, and bay leaves and toss to combine. Season the beef with 1 1/2 tsp. salt and 1/2 tsp pepper and set on top of the vegetables.
2- cover and cook until tender, on low for 7-8 hours or on high for 4-5 hours ( this will shorten total recipe time.) let the meat rest for 10 minutes before discarding the kitchen twine and slicing the meat across the grain. Serve with the vegetables and cooking liquid and sprinkle with he parsley.
Recipe uploaded with Shop'NCook for iPhone.
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