Rustic Root Vegetable Beef Pot
Tender beef roast with hearty root vegetables, slow-cooked for a flavorful, comforting meal.
Equipment
- Measuring cups and spoons
Ingredients
- 3 lb. beef chuck roast
- 1 large onion quartered
- 3 carrots chopped
- 3 potatoes cubed
- 2 parsnips chopped
- 2 celery stalks chopped
- 3 cloves garlic minced
- 1 tsp. dried thyme
- 1 tsp. dried rosemary
- ½ tsp. black pepper
- 2 cups beef broth
- 2 tbsp. olive oil
- Salt to taste
Instructions
- Season the beef chuck roast with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Sear the roast on all sides until browned.
- Place the onion, carrots, potatoes, parsnips, and celery in the bottom of the slow cooker.
- Place the seared roast on top of the vegetables.
- Sprinkle with minced garlic, thyme, and rosemary.
- Pour the beef broth over the roast and vegetables.
- Cover and cook on low for 8 hours, or until the roast is tender and the vegetables are cooked through.
- Remove the roast and vegetables from the slow cooker.
- Shred the roast with two forks.
- Serve hot.
Notes / Tips / Wine Advice:
Serving Tip:
Serve with a dollop of horseradish sauce or a sprinkle of fresh parsley.Wine Advice:
A Cabernet Sauvignon or a Merlot.Nutritional Information
Calories: 480 kcal | Carbohydrates: 25 g | Protein: 42 g | Fat: 25 g | Fiber: 5 g | Sugar: 6 g | Salt: 1 g
