Slow Cooking Thursday – Beef Pot Roast

For more slow cooker recipes visit Sandra at Diary of a Stay at Home Mom. If you are looking for some delicious slow cooker recipes visit the other cooks in this recipe exchange.

Unfortunately, while changing to the new blog template, all of last week’s posts were lost including my Slow Cooking Thursday post. I’m not sure what happened, just a little discouraged.

Beef Pot Roast

1 large onion, diced
1 cup baby carrots, sliced 1/4 inch thick
1 rib celery, sliced 1/4 inch thick
2 cloves garlic, chopped
1 boneless chuck roast (about 3 pounds), tied
1 tablespoon olive oil
1 teaspoon salt
1/4 teaspoon Watkins Granulated Black Pepper
2 cups sliced white button mushrooms or 1 package (8 ounces) small whole mushrooms
1 teaspoon Watkins Thyme
1 Watkins Bay Leaf
1 cup beef broth made with 1 1/2 teaspoons Watkins Beef Soup Base and 1 cup boiling water
1/2 cup dry red wine
2 tablespoons tomato paste
2 tablespoons olive oil
2 tablespoons all-purpose flour
1 pound egg noodles or mashed potatoes

Directions
1. In 5- to 5 1/2-quart slow cooker, layer onion, carrots, celery and garlic. Scatter the mushrooms over the vegetables in the slow cooker. Add bay leaf. Rub the roast all over with the 1 tablespoon olive oil; season the roast with the salt and pepper. Brown roast on all sides in skillet. Place the chuck roast on top of vegetables. Sprinkle with thyme.

2. In medium-size bowl, whisk together beef broth, wine and tomato paste; pour over meat.

3. Cover slow cooker; cook on high heat for 4 hours or on low for 6 to 8 hours.

4. Remove chuck roast from slow cooker; keep warm.

5. Pour the liquid with the vegetable mixture from the slow cooker into a medium-size saucepan; remove and discard the bay leaf. Bring to a boil.

6. In a cup or jar, stir together 1/2 cup of water and flour until well blended and smooth. Stir the flour mixture into the liquid and vegetables in the saucepan. Boil, stirring, until liquid is slightly thickened, about 1 minute. Sometimes I leave the cooked vegetables as they are and sometimes I push them through a seive or strainer into the sauce before I add the thickening for a smooth sauce.

7. Meanwhile, cook noodles in large pot of lightly salted boiling water following package directions. Drain the noodles well. Or cook potatoes for mashed potatoes.

8. Slice pot roast. Serve with gravy and cooked noodles or mashed potatoes. Makes 10 servings.

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