Classic Pot Rust and EZ Vegetables

by

Preparation:

  1. Prepare the Meat: Season the beef roast with salt and pepper on all sides.
  2. Sear the Roast: In a large skillet, heat the olive oil over medium-high heat. Add the roast and sear on all sides until browned, about 4-5 minutes per side. Transfer the roast to a slow cooker or a large Dutch oven.
  3. Cook the Aromatics: In the same skillet, add chopped onions and garlic, sauté until softened and fragrant. Add tomato paste and cook for 1-2 minutes. Pour in beef broth and red wine (if using), scraping up any browned bits from the pan. Add Worcestershire sauce, thyme, and rosemary.
  4. Add Vegetables: Place carrots, potatoes, and celery around the roast in the slow cooker or Dutch oven.
  5. Cook:

Slow Cooker: Cook on low for 8 hours or on high for 4-5 hours, until the meat is tender and falls apart easily.

Oven: Preheat oven to 300°F (150°C), cover the Dutch oven, and bake for 3-4 hours, until the meat is tender.

  1. Serve: Remove bay leaves. Shred the beef if desired, garnish with fresh parsley, and serve hot with the vegetables and gravy. Enjoy!

Enjoy

Pages: 1 2

Leave a Comment