Roasting in the pot - saute crumbly beef, juicy vegetables full of flavor and mashed potatoes in a rich sauce. It's mouth-watering, but easy to make, especially if you're using a slow cooker. However, this pot roast recipe can be made in the Instant Pot, oven, or crock pot - choose the method that works best for you!
Confession: I haven't been a fan of roasting for most of my life. I just didn't get it - the beef and vegetables were fine, but they're usually cooked in liquids that don't thicken in any way, so the end result is like a watery broth.
Lots of flavor in it, but when you pour it over beef and vegetables, it doesn't cling to it at all because it's watery.
So I decided to change it up and thicken the sauce using a touch of flour. So it's more like meat sauce. Now that's a worthy companionship, in my humble opinion!!!
If you love delicious, slow-cooked roast beef and a deeply flavored broth, then this roasting recipe is for you!
* Ingredients
° 2 kg / 4 lbs roast beef, rolled (note 1)
° 1 teaspoon each salt and pepper
° 2 tablespoons olive oil
° 1 onion (large), cut into large cubes
° 5 garlic cloves, peeled and mashed (note 2a)
° 5 carrots, peeled and cut into 2.5cm/inch pieces
° 3 stalks of celery, cut into 4cm/1.5in pieces
° 1 cup (250 ml) dry red wine (with beef broth)
° 3 cups (750 ml) beef broth, reduced salt
° 1/3 cup (50 g) flour (regular/all-purpose) (GF - Note 2B)
° 1 teaspoon dried rosemary
° 1 1/2 tsp dried thyme
° 750 g / 1.5 lb potatoes, peeled and cut into 2.5 cm pieces
* Instructions :
Dry meat With paper towels. Sprinkle generously with salt and pepper all over.
Heaat Oil in Fry pan on high heat. Highly Brown All Over - The deep dark brown crust is essential for the flavor base! It must taking about 8 min .
Transfer the beef to the slow cooker.
In same skillet, adding onions and garlic. Cook for 2 minutes until onions turn brown.
Add wine, reduce by half. Transfer to slow cooker.
Mix the flour and about 1 cup of the broth. The blocks are fine. Pour into slow cooker.
Add remaining broth, carrots, celery, rosemary, and thyme to the slow cooker.
Cover and cook slowly for 5 hours. (Pressure cook for 45 minutes on high, note 3A for oven and stovetop)
Add potatoes and cook over low heat for 3 hours. (10 min pressure cooker on HIGH, Note 3b)
Remove the beef. Rest for 5 minutes, then cut it into thick slices.
Adjust salt and pepper in the sauce to taste.
Serve the beef with vegetables and plenty of sauce! The bread is also great for clearing up a sauce—try these No Knead Dinner Rolls, unleavened Irish soda bread, or these fabulous cheesecakes.
Enjoy !
.jpeg)
