French Pot Roast in Slow Cooker
- Ready In:
- 8hrs 20mins
- Ingredients:
- 13
- Serves:
-
4-6
ingredients
- boneless beef chuck roast
- salt & freshly ground black pepper
- 1 tablespoon olive oil, plus more if needed
- 1 medium onion, chopped
- 1 large carrot, diced
- 4 garlic cloves, minced
- 1⁄2 cup red wine
- 1⁄4 cup beef broth
- 1 tablespoon balsamic vinegar
- 1 teaspoon dried herbs, de provence crushed
- 2 tablespoons butter, at room temperature
- 2 tablespoons flour
- pureed potatoes, Rice or cooked noodles
directions
- 1. Season the meat with salt and pepper. Brown the meat on all sides in the hot oil a deep skillet (or in the Cuisinart 3-in-1 4-Quart Cooker—I set mine at 375° when browning). Transfer the meat to a plate.
- 2. Reduce the heat to medium. If the pan is dry, add another tablespoon of oil. Add the onion and carrot; cook, stirring, until slightly softened, about 3 minutes; add the garlic and cook, stirring, until fragrant, about 30 seconds more. Add the wine, beef broth, Balsamic vinegar, and herbes de Provence. Bring to a boil, stirring to loosen any browned bits from the bottom of the pot. (If doing this step on the stovetop, pour the liquid into the cooker at this point.).
- 3. Place the browned meat in the cooker. Cook on low for 8 hours OR on high for 5 hours or until the meat is tender.
- 4. Transfer the roast to a cutting board and cover with foil to keep warm. Set the cooker on 375° (or transfer the cooking liquids to a clean saucepan). Work the butter into the flour to form a paste (a beurre manié). Bring the liquid to boil; whisk in the beurre manié bit by bit until sauce is as thick as you like. Serve sauce with meat.
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