Pot Roast

Ingredients:

2 kg / 4 lb beef chuck roast , rolled
1 tsp each salt and pepper
2 tbsp olive oil
1 onion (large), cut into large dice
5 garlic cloves , peeled and smashed
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)
1 tsp dried rosemary
1 1/2 tsp dried thyme
750g / 1.5 lb potatoes , peeled and cut into 2.5 cm / 1″ pieces

Directions:

Pat beef dry with paper towels. Sprinkle generously with salt and pepper all over.
Heat oil in a skillet over high heat. Brown aggressively all over – a deep dark brown crust is essential for flavour base! Should take about 7 minutes.
Transfer beef to slow cooker.
In the same skillet, add onion and garlic. Cook for 2 minutes until onion is browned.
Add wine, reduce by half. Transfer to slow cooker.
Mix together flour and about 1 cup of the broth. Lumps is fine. Pour into slow cooker.
Add remaining broth, carrots, celery, rosemary and thyme into slow cooker.
Cover and slow cook on LOW for 5 hours. (45 min pressure cook on HIGH, for Oven and Stove)
Add potato, slow cook on LOW for 3 hours. (10 min pressure cooker on HIGH)
Remove beef. Rest for 5 minutes, then slice thickly.
Adjust salt and pepper of Sauce to taste.
Serve beef with vegetables and plenty of sauce! Bread also terrific for mopping up sauce.

I await your comments! Enjoy!