Pot Roast in Slow Cooker
Fork Tender Pot Roast with herbs, wine Prepared in SLow Cooker
Servings: 8
Ingredients
- 2 tablespoons olive oil
- 3 pound chuck roast
- 2 cloves garlic
- 1 teaspoon salt more for seasoning at end
- 1 teaspoon black pepper freshly ground more for seasoning at end
- 1 medium onion slivered
- 3 carrots or handful baby carrots
- 2 cups or more of beef stock
- 1 cup dry red wine optional
- 2 tablespoons Worcestershire Sauce if not using wine
- 2 bay leafs
- 6 sprigs fresh thyme or 1 teaspoon dried
No Starch Gravy
- 2 cups meat broth
- 2 tablespoons xantham gum gel
- 1 tablespoon cold butter
Xanthan Gum Gel
- 2 cups cold water
- 1 tablespoon xanthan gum
Instructions
- If possible, take meat out 30 minutes in advance to bring up the temperature before browning.
- Add oil to frying pan that will fit the roast. Sautè garlic cloves just until golden. Remove garlic.
- In same frying pan, brown the roast on both sides.
- Slice the onions length-wise. Either use baby carrots or slice large pieces of carrot. Keep them in large chunks, as both will be removed at end of cooking.
- Place vegetables in bottom of the slow cooker.
- Place the meat on top of the vegetables in the slow cooker.
- Add the broth, and wine and make sure it comes up 3/4 of the way. If you are not using wine, add 2 tablespoons of Worcestershire sauce. If you will not be available to turn the meat, halfway through, add more broth or water to cover completely.
- Cook at least 6 hours on medium In slow cooker, turning the meat at least once midway.
No Starch Gravy
- Remove meat to a platter and cover with foil to keep warm. Reserve a cup of the juice.
- Strain the broth the meat has cooked in.
- Put the broth Into a saucepan. Heat broth on medium heat.
- Add In cold butter. Whisk rapidly until butter Is incorporated.
- Add in xanthan gum gel or flour slurry if using that, and continue to whisk until gravy is thickened.
Xanthan Gum Gel
- Put water into blender. Add xanthan gum. Blend for five minutes.