French Love Affair Crockpot Peppered Herbes De Provence Roast

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READY IN: 6hrs 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 1
    beef chuck roast (1-2 pounds)
  • 2
    tablespoons herbes de provence
  • 1
    tablespoon ground fennel
  • 1 -2
    tablespoon mixed peppercorns, ground
  • 1 12
    teaspoons dried thyme
  • 4 -6
    medium-large red potatoes, peeled and sliced into 1/4-inch rounds
  • 1
    lb sliced carrot
  • 1
    medium onion, sliced very thin into rounds and separated
  • salt, to taste
  • 2
    cups beef broth, for the crock pot (and au jus)
  • additional herbes de provence and thyme, for seasoning potatoes and carrots
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DIRECTIONS

  • Mix the herbes de provence, ground fennel, ground pepper and thyme together.
  • Pat the beef dry with paper towels (this is important as surface moisture will interfere with good browning). Lightly oil outside of the roast with the olive oil.
  • Rub the mixture over the roast so that all surfaces are coated with the herbs.
  • Heat a large skillet over high heat. Sear the roast on all sides (about 3 rotations, approximately 1 minutes each). When browned, immediately remove from heat.
  • NOTE: for best results, fill the crockpot 2/3 full with roast and vegetables; this produces the best results when using a crockpot.
  • Add the beef broth to crockpot.
  • Add the roast to the crockpot. Layer carrots, potatoes and onions on top and sides of roast, sprinkling each layer with herbes, thyme, and salt, as desired.
  • Cook on high for 2 hours, then reduce temperature to low and cook an additional 4 hours.
  • When ready to serve, carefully remove roast (it may fall apart) to platter, and surround with carrots, potatoes and onions. This will not make as pretty a presentation as a roast and vegetables roasted in the oven; the crockpot tends to turn things a dull brown color, but the flavors are usually magnified.
  • Add au jus as desired.
  • Serve with a green salad and toasted french bagette slices with butter.
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