Mains
Pot Roast
The ultimate one-pot family meal — meltingly tender slow-cooker beef and vegetables smothered in a gravy-like sauce. Includes directions for pressure cooker, stove, and oven.
Recipe via recipetineats.com
Ingredients
Instructions
- 1
Pat beef dry with paper towels. Sprinkle generously with salt and pepper all over.
- 2
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.
- 3
Transfer beef to slow cooker.
- 4
In the same skillet, add onion and garlic. Cook for 2 minutes until onion is browned.
- 5
Add wine, reduce by half. Transfer to slow cooker.
- 6
Mix together flour and about 1 cup of the broth. Lumps are fine. Pour into slow cooker.
- 7
Add remaining broth, carrots, celery, rosemary and thyme into slow cooker.
- 8
Cover and slow cook on LOW for 5 hours. (45 min pressure cook on HIGH, Note 3a for Oven and Stove)
- 9
Add potato, slow cook on LOW for 3 hours. (10 min pressure cooker on HIGH, Note 3b)
- 10
Remove beef. Rest for 5 minutes, then slice thickly.
- 11
Adjust salt and pepper of Sauce to taste.
- 12
Serve beef with vegetables and plenty of sauce! Bread also terrific for mopping up sauce - try these No Knead Dinner Rolls, No Yeast Irish Soda Bread or these fabulous Cheese Muffins.
Fresh/Uncured Bulb: This is a fully grown bulb harvested later in the season but pulled straight from the ground without the standard 2–4 week drying process. The cloves are moist and juicy, wrapped in thick, fleshy layers rather than the traditional dry, papery skins.
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