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Granny's Pot Roast

BeefSlow CookerGastro-Pub

Time: 4 hours 25 minutes

Yield: 6 servings

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About

Granny's Pot Roast is a slow-cooker-lover's dream come true! It's just like how Grandma does it, too! The beef has that ultra-tender, melt-in-the-mouth texture that makes it just so enticing! That you can let the slow cooker do the hard work of cooking makes it that much better! Surrounded by tender vegetables that have happily soaked up so much succulent beef and earthy mushroom flavor, Granny's Pot Roast is also a beef-lover's dream. So, this is the dish that makes all dreams come true!

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Ingredients

  • 2 teaspoons kosher salt, plus more, to taste
  • 2 teaspoons fresh cracked black pepper, plus more, to taste
  • 2 teaspoons garlic powder
  • 1 (3-pound) beef chuck or rump roast
  • 1 tablespoon canola oil
  • 5 sprigs fresh thyme
  • 1 large onion, peeled and quartered
  • 1 bay leaf
  • 3/4 cup red wine
  • 3 tablespoons Worcestershire sauce
  • 3 large cloves garlic, smashed and peeled
  • 1 (8-ounce) package cremini mushrooms, halved
  • 6 carrots, peeled and halved
  • 1 1/2 pounds baby potatoes, halved
  • 2 cups beef stock
  • 2 tablespoons cornstarch, optional
  • 3 tablespoons water, optional
  • chives, optional, to taste, chopped, for garnish

Directions

Step 1 -In a small bowl, add 2 teaspoons of the salt, 2 teaspoons of the black pepper, and the garlic powder and whisk to combine.

Step 2 -Rub the seasoning mixture over the beef on all sides.

Step 3 -In a medium skillet over medium-high heat, add the oil and heat until it is shimmering.

Step 4 -Add the beef to the hot oil and sear it on all sides, about 2-3 minutes per side.

Step 5 -Transfer the beef to a slow cooker.

Step 6 -Nestle the thyme, the onions, and the bay leaf around the beef in the slow cooker.

Step 7 -Reduce the stovetop heat to medium.

Step 8 -In the same skillet used to sear the beef, add the wine, the Worcestershire sauce, and the garlic cloves and cook, while scraping the bottom of the pan to release the browned bits, until just some of the wine is cooked off, about 1-2 minutes.

Step 9 -Turn off the stovetop heat.

Step 10 -Add the mushrooms, the carrots, and the potatoes to the slow cooker, nestling them around the beef.

Step 11 -Pour the wine mixture and the beef stock over the beef and the vegetables in the slow cooker.

Step 12 -Cover the slow cooker and cook until the beef is very tender, about 8-10 hours on low or 4-5 hours on high.

Step 13 -Optionally, in a medium saucepan over medium-high heat, add about 2 cups of the cooking liquid from the slow cooker and bring it to a boil.

Step 14 -In a small bowl, add the cornstarch and the water and whisk to combine into a slurry.

Step 15 -Add the slurry to the boiling cooking liquid and cook, while stirring, until it thickens into a gravy, about 1 minute.

Step 16 -Transfer the gravy from the heat.

Step 17 -Taste the beef and the gravy for seasoning and add the extra salt and the extra black pepper, as needed.

Step 18 -Plate the beef with the vegetables and drizzle the gravy.

Step 19 -Garnish with the chives and serve.

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