Description
A comforting slow-cooked pot roast featuring tender beef, aromatic onions, and rich broth.
Ingredients
- 3-4 pounds beef roast (chuck roast works best)
- 4 large onions, thinly sliced
- 4 cloves garlic, minced
- 1 cup red wine (or beef broth for a non-alcoholic option)
- 2 cups beef broth
- 2 tablespoons olive oil
- 2 teaspoons dried thyme
- 2 bay leaves
- Salt and pepper, to taste
- Fresh parsley, for garnish (optional)
Instructions
- Season the beef roast with salt and pepper.
- In a large skillet, heat olive oil over medium-high heat. Sear the beef on all sides until browned.
- Transfer the beef to the slow cooker.
- In the same skillet, sauté the sliced onions and garlic until softened and caramelized.
- Add the onions and garlic to the slow cooker, placing them around the beef.
- Pour in the wine and beef broth, then add thyme and bay leaves.
- Cover and cook on low for 8 hours, or until the beef is fork-tender.
- Remove the bay leaves before serving.
Notes
For extra richness, add a tablespoon of tomato paste with the onions. If there’s excess liquid, reduce it on the stove to thicken the gravy.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American