The ultimate one-pot family meal! Meltingly tender slow cooker beef and vegetables smothered in a gravy like sauce – because it’s so much tastier than just a watery broth! I like to make this in my slow cooker but I’ve also added directions for pressure cooker, stove and oven.
Ingredients
▢2 kg / 4 lb beef chuck roast , rolled (Note 1)
▢1 tsp each salt and pepper
▢2 tbsp olive oil
▢1 onion (large), cut into large dice
▢5 garlic cloves , peeled and smashed (Note 2a)
▢5 carrots , peeled and cut into 2.5cm/1″ pieces
▢3 celery stalks , cut into 4 cm / 1.5″ pieces
▢1 cup (250ml) dry red wine (sub with beef broth)
▢3 cups (750ml) beef broth , salt reduced
▢1/3 cup (50g) flour (plain / all purpose) (GF – Note 2b)
▢1 tsp dried rosemary
▢1 1/2 tsp dried thyme
▢750g / 1.5 lb potatoes , peeled and cut into 2.5 cm / 1″ pieces
Instructions
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