Herbed Pot Roast
You can stretch this meal to serve more by also preparing a 12-ounce package of steam-in-the-bag frozen green beans or Brussels sprouts. Mix them with the potatoes and carrots.
INGREDIENTS | SERVES 8
- 2 stalks celery, diced
- 3-pound boneless beef chuck roast
- Salt and freshly ground black pepper to taste
- 2 large yellow onions, quartered
- 2 cloves garlic, minced
- 2 cups beef broth
- ¼ cup red wine vinegar
- 1 teaspoon dried thyme, crushed
- 8 medium red potatoes
- 2 pounds baby carrots
- OPTIONAL: ¼ cup butter, softened
- OPTIONAL: ¼ cup all-purpose flour
Add the celery, roast, salt, pepper, onion, garlic, broth, vinegar, and thyme to a 4-quart slow cooker. Cover and cook on low for 6 hours.
Wash the potatoes and peel off a strip of the skin from around each one. Add to the slow cooker along with the baby carrots. Cover and cook for an additional 2 hours on low.
If you wish to thicken the pan juices to make gravy, use a slotted spoon to transfer the meat and vegetables to a serving platter; keep warm. Increase the temperature on the slow cooker to high and bring 1 ½ cup of the strained pan juices to a boil.
In a small bowl, use a fork to blend together the butter and flour. Whisk the flour mixture into the boiling juices, 1 teaspoon at a time. Once you've added all of the mixture, boil for 1 minute and then reduce the setting to low.
Stir and simmer for 2 to 3 more minutes, or until the mixture is thickened. Taste for seasoning and add salt and pepper if desired.
Iranian Beef Roast
In step 1, omit the thyme and add a small can of diced tomatoes, ⅓ cup fresh snipped cilantro, ¾ teaspoon freshly ground black pepper, ¾ teaspoon ground cumin, ½ teaspoon ground coriander, ¼ teaspoon ground cloves, and a pinch each of ground cardamom, ground nutmeg, and ground cinnamon. In step 2, substitute thawed frozen green beans for the carrots.
