Name: Slow Cooker Beef Pot Roast
Total time: 8 h 35 min
Cuisine: American
Ingredients: 4 lb Beef chuck roast, rolled; 1 tsp Salt and pepper, each; 2 tbsp Olive oil; 1 Onion, large, cut into large dice; 5 clove Garlic, peeled and smashed; 5 Carrots, peeled and cut into 1-inch (2.5 cm) pieces; 3 Celery, stalks, cut into 1.5-inch (4 cm) pieces; 1 cup Dry red wine, or substitute with beef broth; 3 cup Beef broth, salt reduced; 1/3 cup All-purpose flour, plain; 1 tsp Dried rosemary; 1 1/2 tsp Dried thyme; 1 1/2 lb Potatoes, peeled and cut into 1-inch (2.5 cm) pieces

Method

11 steps. Tap one to mark it done.

Dry the beef using paper towels. Season all sides of the meat liberally with salt and pepper.
Warm the olive oil in a skillet using high heat. Sear the meat thoroughly on every side for approximately 7 minutes to develop a rich, dark crust.
Move the browned meat into your slow cooker.
Put the onion and garlic into the same pan. Sauté for 2 minutes, or until the onion pieces have browned.
Pour in the dry red wine and simmer until the liquid decreases by half, then empty the contents into the slow cooker.
Whisk the flour with roughly 1 cup of beef broth, leaving any lumps, and empty this into the slow cooker.
Place the rest of the beef broth, along with the carrots, celery, dried rosemary, and dried thyme, into the slow cooker.
Put the lid on and cook on LOW heat for 5 hours.
Stir in the potatoes and continue cooking on LOW for another 3 hours.
Take the meat out of the cooker. Let it sit for 5 minutes before cutting it into thick slices.
Taste the gravy and add more salt and pepper if needed, then serve the sliced meat alongside the vegetables and a generous amount of sauce.