Name: Erickson Slow Cooker Pot Roast
Prep time: 25 min
Cook time: 540 min
Total time: 565 min
Yield: 8 servings
Ingredients: 4 lb chuck roast; 2 tsp kosher salt; 1 tsp black pepper; 2 tbsp olive oil; 1 large onion, cut in wedges; 5 garlic cloves, smashed; 4 carrots, cut in 2-inch pieces; 3 celery ribs, cut in 2-inch pieces; 1 1/2 lb baby Yukon Gold potatoes; 2 tbsp tomato paste; 1 cup dry red wine or beef stock; 3 cups low-sodium beef stock; 1 tbsp Worcestershire sauce; 1 tsp dried thyme; 2 bay leaves; 2 tbsp cornstarch plus 2 tbsp cold water, optional

Directions

1. Season the roast generously. Brown all sides in hot oil.
2. Put onion, garlic, carrots, celery, and potatoes in the slow cooker and set the roast on top.
3. Cook tomato paste briefly in the skillet, deglaze with wine, then add stock and Worcestershire. Pour over the roast and add thyme and bay leaves.
4. Cook on LOW 8 to 9 hours until the roast pulls apart easily.
5. Transfer meat and vegetables to a platter. If desired, whisk the cornstarch slurry into the cooking liquid and cook on HIGH until thickened.

Equipment

Slow cooker

Large skillet or Dutch oven when browning is called for

Cutting board and chef knife

Instant-read thermometer for meat and poultry recipes

Food safety & storage

Keep raw beef refrigerated and prevent cross-contamination. For whole cuts, use at least 145°F with a 3-minute rest where appropriate; braised chuck recipes intentionally cook much further for tenderness. Refrigerate leftovers promptly.

Store leftovers in a clean glass container in the refrigerator.

Erickson Slow Cooker Pot Roast

Ingredients

Directions

Equipment

Food safety & storage

Keep something good cooking.