Slow Cooker Pot Roast | Recipe Cart

Name: Slow Cooker Pot Roast | Recipe Cart
Total time: 8 min
Ingredients: 4 pounds beef chuck roast, cut into 3 chunks; Kosher salt; black pepper; 2 tablespoons vegetable oil; 7 ounces frozen pearl onions (or 1 yellow or red onion, peeled and cut into wedges); 6 garlic cloves, smashed and peeled; 1 1/2 cups dry red wine; 1 tablespoon red wine vinegar; 5 fresh woody herb sprigs, such as thyme, sage or rosemary (or 1 teaspoon dried thyme, sage or rosemary); 1 to 1 1/2 pounds peeled root vegetables, such as a mix of carrots and parsnips, cut into 2-inch chunks; 2 tablespoons unsalted butter, at room temperature (optional); 2 tablespoons flour (optional); 1 cup red wine vinegar; 2 tablespoons granulated sugar; 7 ounces frozen pearl onions (or 1 yellow or red onion, peeled and thinly sliced)

www.getrecipecart.com

A hunk of beef slowly braised in red wine, herbs and garlic makes for a classic pot roast that’s also easily customizable: Add the root vegetables and herbs you

View full recipe on www.getrecipecart.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.getrecipecart.com.

Share this recipe:

Cooking tools:

Slow cooker
Fine-mesh sieve
Skillet
Tongs
Wooden spoon
Spatula
Slotted spoon
Serving platter
Saucepan
Pot
Mixing bowl
Whisk
Fork
Measuring cup
Measuring spoon
Stove
Refrigerator
Freezer
Airtight container

Ingredients

4 pounds beef chuck roast, cut into 3 chunks
Kosher salt
black pepper
2 tablespoons vegetable oil
7 ounces frozen pearl onions (or 1 yellow or red onion, peeled and cut into wedges)
6 garlic cloves, smashed and peeled
1 1/2 cups dry red wine
1 tablespoon red wine vinegar
5 fresh woody herb sprigs, such as thyme, sage or rosemary (or 1 teaspoon dried thyme, sage or rosemary)
1 to 1 1/2 pounds peeled root vegetables, such as a mix of carrots and parsnips, cut into 2-inch chunks
2 tablespoons unsalted butter, at room temperature (optional)
2 tablespoons flour (optional)
1 cup red wine vinegar
2 tablespoons granulated sugar
7 ounces frozen pearl onions (or 1 yellow or red onion, peeled and thinly sliced)