I am taking a little break to spend time with my family + brand new (and oh so delicious) baby girl. For the meantime I have prepared a few recipes ahead of time. This awesome recipe is double easy. Its a one-pot meal that cooks by itself in the slow cooker.
Let me show you how I put together an impressive meal with minimal effort, cooked in just one pot. It takes only about half an hour of prep time on your part and the slow cooker does the rest of the work.
Before getting married I hardly ever ate red meat. Chicken was my main protein and the only red meat I would prepare was ground beef. To be honest, I was intimidated by any ‘big meat‘, like roasts.
And if it weren’t for my trusty slow cooker (that we first got for our wedding), I probably still would be. To this day I have no clue how to make a tender roast in the oven, but that’s ok – since my slow cooker knows.
There are 3 steps in your preparation before you hand over the reigns to the slow cooker. First you brown the roast from all sides, while this is happening you can cut your vegetables, and lastly you prepare the marinade that almost magically turns into a gravy.
What’s perfect about this recipe is that the protein (roast), starch (potatoes) and vegetable side (carrots) are cooking at the same time, in the same pot. And yes, even the gravy makes itself in the same pot.
So you can set on the slow cooker in the morning, go about your day and come home to ready-made dinner fancy enough for guests. Maybe throw together a quick green salad and you are set!
We usually eat all of the potatoes and carrots at one meal and if there is any roast leftover, it makes for wonderful sandwiches the next day.
I’ve made this roast with different cuts of beef. The one pictured was extra lean and I ended up slicing the tender roast. A cut with more marbling (like a chuck roast) will be so tender that it basically just falls apart at the end of cooking time.
Either way the roast comes out moist and tender – perfect every time!
- 3 tablespoons cooking oil
- 3-4 pound beef roast
- salt and pepper
- ¼ cup all-purpose flour
- ¼ cup tomato sauce
- ½ cup red wine
- 1½ cup broth
- 1 tablespoon Worcestershire sauce
- 1 large onion, sliced
- 3 medium carrots, cut into 2-3 inch pieces
- 1 pound mini potatoes, halved
- 6 garlic cloves, chopped
- 2 bay leaves
- sprinkle of dried thyme
- In a large pan heat the oil and add beef roast. Brown well from all sides for about 10 minutes. Transfer roast to slow cooker.
- Sprinkle flour over the oil remaining in the pan. Add tomato sauce and cook for 1 minute. Deglaze pan with red wine. Stir in broth and Worcestershire sauce; whisk and scrape up all the browned bits. Don't worry if it won't smooth out completely. Chunky (flour) bits will dissolve in the slow cooker. Transfer liquid to slow cooker.
- Add sliced onions, carrot pieces, potato halves, chopped garlic, and bay leaves around the roast in the slow cooker. Sprinkle a little dried thyme on roast.
- Cover and cook until meat is tender; 4-5 hours on high or 8-9 hours on low. Discard bay leaves before serving.
Just a little disclaimer: I am a weird food blogger, so I kind of ‘cleaned up‘ the potatoes and carrots for the pictures. Since they are cooking in the gravy for a long time they actually come out more ‘saucy‘ looking.
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