Crockpot Pot Roast And Vegetables With Savory Gravy
(Serves 6.)
Ingredients:
(Photo credit: sundaykofax) |
coarse black pepper to taste
light oil for browning meat
3 large carrots, peeled and coarse cut
3 stalks celery, coarse cut
1 large yellow onion, peeled and cut into 8 wedges
3 large garlic cloves, minced
1 cup dry red wine or beef broth
1/3 cup tomato paste
1 1/2 Tbsp Dijon mustard
1/2 tsp crushed dried thyme
2 large bay leaves
salt
* (Optional: 1 Tbsp cornstarch mixed with 2 Tbsp cold water, or substitute almond flour mixed with water.)
Directions:
- Sprinkle roast all over with black pepper. (Add salt if desired.)
- Spray a heavy non-stick skillet with cooking spray or coat with oil. Put skillet over medium-high heat.
- When skillet is hot, add the roast and sear until browned well, flipping after side is browned - do not flip continually, just once per side. Brown all over, not just 2 sides.
- Arrange the carrots on the bottom of the crockpot, then the celery, then the onion, and sprinkle the garlic over all evenly.
- Set the browned roast on top.
- In a separate bowl, whisk together the wine, tomato paste, Dijon mustard, thyme, and bay leaves, then pour gently over the roast and vegetables.
- Cover the crockpot, set the heat to LOW, and cook 8 to 9 hours or until beef is fork tender.
- When done, remove beef and vegetables to a platter. You may thicken the gravy at this point if desired. Turn heat on crockpot to high. Mix the cornstarch and cold water (or almond flour and water) in a cup until dissolved, then stir into the crockpot and stir until liquid thickens; turn heat off.
- Spoon vegetables on each plate and serve thin slices of beef alongside. Spoon the thickened gravy over all.
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