Classic pot roast
Ingredients:
- 3lb roast chuck, shoulder cutting
- Salt of food and black pepper to taste
- 2 tbsp olive oil
- 1 chopped onion
- 3 garlic cloves chopped or compressed
- 1 tbsp tomato paste
- 2 tbsp multi-purpose flour, cassava flour
- 1/2 cup red wine
- 2 cups beef broth
- 2lb small yellow potatoes
- 1lb carrots, cut
- 2 laurel leaves
- Fresh parsley or coriander
- Fresh thyme
Instructions:
- Start by sprinkling meat with salt and pepper on all sides.
- Heat the oil in a Dutch oven or a large pot. To close the moisture and flavor, brown the roast on all sides [about 15 minutes]. Put it on a plate to cool.
- Add the onion and garlic to the remaining fat in the pot and cook until the onion is transparent [about 2-3 minutes]. Then add the tomato paste followed by the flour. Flour will absorb all oil/moisture at this stage. Add the wine, whisk and drop for 1-2 minutes. Add beef broth, bay leaves and two sprigs of fresh thyme.
- Reintroduce beef into the pot. Carrot and potatoes should be placed around the steak in the soup. Cook for 2 1/2 to 3 hours at 350 ° F, covered.
- Garnish with fresh parsley or coriander before serving.
Enjoy!
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This page is confusing. Crock pots (slow cookers) do not let you set exact temperature degrees like an oven does so why does instruction number 4 above say “Cook for 2 1/2 to 3 hours at 350 ° F”??? This was supposed to be a recipe for a slow cooker or did the link get me to a non-slow-cooker page?