Description
A delicious and flavorful slow cooker recipe featuring the aromatic herb rosemary.
Ingredients
- 1 (3 to 4 pound) beef roast (chuck or round)
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 cup beef broth
- 1/2 cup red wine (optional)
- 2 tablespoons fresh rosemary, chopped
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 carrots, chopped
- 4 potatoes, chopped
Instructions
- Season the beef roast with salt and pepper.
- Heat the olive oil in a large skillet over medium-high heat. Sear the roast on all sides until browned.
- Place the chopped onion and minced garlic in the bottom of the slow cooker.
- Place the seared roast on top of the onions and garlic.
- In a bowl, combine the beef broth, red wine (if using), chopped fresh rosemary, dried thyme, salt, and pepper. Pour the mixture over the roast.
- Add the chopped carrots and potatoes around the roast in the slow cooker.
- Cover and cook on low for 8 hours or on high for 4 hours, or until the beef is fork-tender.
- Shred the beef or slice it, and serve with the vegetables and cooking liquid.
Notes
- For a thicker sauce, remove the roast and vegetables, then thicken the cooking liquid with a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) in a small saucepan over medium heat.
- If you don’t have fresh rosemary, you can use 1 tablespoon of dried rosemary, crushed.
- Other vegetables like celery or mushrooms can also be added.
- Prep Time: 20 minutes
- Cook Time: 4-8 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American