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Slow cooker roast beef

CLASSIC SLOW COOKER ROAST BEEF RECIPE

The slow cooker roast beef is the ultimate one-pot meal for folks! Meltingly tender slow cooker roast beef recipe leads to meltingly tender amazing beef. The vegetables are drizzled in gravy as the taste and flavor are much more delicious than the watery broth.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 23 minutes
Servings: 2 people
Course: main, Slow Cooker
Cuisine: Western
Calories: 3173
Ingredients Method Notes

Ingredients
  

  • 2 kg beef chuck roast
  • 1 teaspoon Salt and pepper
  • 2 tbsp olive oil
  • 1 Nos Onion (cut into large dice)
  • 5 Nos Garlic cloves (peeled and smashed)
  • 5 Nos Carrots (peeled and cut into 2.5cm/1" pieces)
  • 3 Nos Celery stalks (cut into 4 cm / 1.5" pieces)
  • 1 cup Dry red wine
  • 3 cups Beef broth
  • 1/3 cup Flour (plain / all purpose)
  • 1 teaspoon Dried rosemary
  • 1 ½ teaspoon Dried thyme
  • 750 g Potatoes

Method
 

  1. Use paper towels and pat beef dry with them. Gently drizzle up salt and pepper all over it.
  2. Take a skillet and heat oil over high heat flame. Let it get brown all over intensely - The flavour base gets best with a deep dark brown crust! This will take about 7 minutes.
  3. Shift the beef into a slow cooker.
  4. In the same skillet, pour garlic and onion. Cook until onion is browned, for 2 minutes.
  5. Stream the wine, decrease it by half quantity. Shift to a slow cooker.
  6. Blend flour with 1 cup of the broth. If there are lumps, it is all ok. Stream it into a slow cooker.
  7. Take a slow cooker and pour leftover celery, rosemary, broth, carrots, and thyme.
  8. Cook the slow cooker on LOW for 5 hours after properly covering it.
  9. Afterward, add up some potato, cook on LOW for 3 hours.
  10. Take out the beef. Give it rest of 5 minutes, slice it thickly.
  11. Taste it and adjust salt and pepper as per your taste.
  12. Serve the slow cooker roast beef along with delicious vegetables and a dash of savoury sauce!

Notes

Beef chuck cut of beef takes much more cooking time. Many times it is rolled and tied with string. It ends up thicker, with a standard roast cut shape, and this cut does not need to be rolled and tied.
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