Slow Cooker Potato-Onion Pot Roast

2017-02-28
  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 12:00 h
  • Ready In : 12:10 h

Slow cooker potato-onion pot roast. Beef chuck roast with vegetables cooked in slow cooker. Serve this slow cooker potato-onion pot roast accompanied with dry red wine.

Ingredients

  • 3 pounds (1.44 kg) boneless beef chuck pot roast,fat trimmed
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons vegetable oil
  • 3 cups sliced fresh mushrooms
  • 2 large yeloow onions,peeled,halved and sliced
  • 10 oz(300 ml) condensed beef consome
  • 1/2 cup (125 ml) dry red wine
  • 4 cloves garlic,peeled and minced
  • 1 teaspoon dried thyme,crushed
  • 2 tablespoon cornstarch
  • 2 tablespoons cold water
  • 2 cups hot mashed potatoes

Method

Step 1

Sprinkle fat trimmed beef with salt and black pepper.

Step 2

In a large nonstick skillet,cook meat over medium-high heat until brown on all sides. Drain off fat.

Step 3

In a slow cooker,combine mushrooms and onions. Mix well. Add cooked beef. Stir well.

Step 4

In a medium mixing bowl,combine beef consomme,dry red wine,garlic and crushed thyme. Mix well. Pour over mixture in slow cooker.

Step 5

Cover slow cooker and cook on low-heat setting for 10-12 hours. Turn off slow cooker. Transfer cooked beef to serving platter. Cover with aluminum foil and keep warm

Step 6

Transfer cooked vegetable mixture from slow cooker to medium saucepan.

Step 7

In a small mixing bowl,combine cornstarch and water. Mix until cornstarch completely dissolved. Stir cornstarch mixture into vegetables.

Step 8

Cover saucepan and cook over medium heat,stirring,until thickened and bubbly. Cook,stirring,for a further 2 minutes.

Step 9

Remove saucepan from the heat. Pour sauce over cooked meat. Serve with mashed potatoes.

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