With fall weather coming out of no where this year, it was time for a Sunday comfort food dinner of a crock pot pot roast. This pot roast has a great flavor and is super easy to get into the crock pot in the morning ahead of a busy day.
Ingredients:
4 pound chuck roast
2 tablespoons olive oil
2 teaspoons salt
1 teaspoon pepper
1 teaspoon dried thyme
1 pound carrots, peeled and cut into 2-inch chunks
2 pounds potatoes (red, gold, or russet), cut into large chunks
1/2 white onion, cut into 1-inch slices
2 cloves garlic, minced
2 cups beef broth
2 tablespoons corn starch
2 tablespoons cold water
2 tablespoons parsley, minced for garnish (optional)
Preparation:
1. Season chuck roast with salt, pepper, and thyme.
2. Heat olive oil in a large skillet. Sear seasoned chuck roast for about 4 minutes per side.
3. In the crock pot, place potatoes, carrots, onion, and garlic.
4. Place seared beef on top of the vegetables.
5. Pour broth over meat.
6. Cover and cook on low for 8-10 hours or high for 5-6 hours.
7. With one hour remaining, mix cornstarch with cold water and add to crock pot to thicken the sauce.
8. Serve warm and garnish with parsley.
Source: Dinner then Dessert
Ingredients:
4 pound chuck roast
2 tablespoons olive oil
2 teaspoons salt
1 teaspoon pepper
1 teaspoon dried thyme
1 pound carrots, peeled and cut into 2-inch chunks
2 pounds potatoes (red, gold, or russet), cut into large chunks
1/2 white onion, cut into 1-inch slices
2 cloves garlic, minced
2 cups beef broth
2 tablespoons corn starch
2 tablespoons cold water
2 tablespoons parsley, minced for garnish (optional)
Preparation:
1. Season chuck roast with salt, pepper, and thyme.
2. Heat olive oil in a large skillet. Sear seasoned chuck roast for about 4 minutes per side.
3. In the crock pot, place potatoes, carrots, onion, and garlic.
4. Place seared beef on top of the vegetables.
5. Pour broth over meat.
6. Cover and cook on low for 8-10 hours or high for 5-6 hours.
7. With one hour remaining, mix cornstarch with cold water and add to crock pot to thicken the sauce.
8. Serve warm and garnish with parsley.
Source: Dinner then Dessert