Smoky Pot Roast with Fire-Roasted Tomatoes Recipe
Up your pot roast game with smoked salt and fire roasted tomatoes. It’s a simple way to make an ordinary pot roast extraordinary. Tender potatoes, carrots, and onions drenched in a silky sauce...
Keywords
- Beef
- Comfort Food
- Fall
- Pot Roast
- Slow Cooker
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Cooking tools:
- Slow cooker
- Saute pan
- Saucepan
- Fine-mesh sieve
- Whisk
- Chef's knife
- Cutting board
- Measuring spoon
- Mixing bowl
- Wooden spoon
- Plate
- Stove
Ingredients
- 1 Tbsp. each dried rosemary and smoked salt
- 2 tsp. black pepper
- 1 boneless beef chuck roast (2½–3 lb.), trimmed
- 1 Tbsp. vegetable oil
- 1 Tbsp. tomato paste
- ½ cup dry red wine
- 1 lb. red-skinned potatoes, halved
- 8 oz. baby carrots
- 1 medium onion, sliced
- 2 Tbsp. minced fresh garlic
- 1 can fire roasted tomatoes (14.5 oz.)
- Salt
- black pepper
- ⅓ cup cold water
- 1 Tbsp. cornstarch
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