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Prep Time: 20 Minutes Cook Time: 480 Minutes |
Ready In: 500 Minutes Servings: 6 |
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Treat your family to a home cooked meal after a long day of work/school. Ingredients:
1/4 cup tomato paste |
2 tablespoons cornstarch |
1 lb baby carrots |
1 lb baby potatoes (about 15) |
1 medium onion, cut into 1/2-inch wedges (root end left intact) |
2 stalks celery, cut into 1-inch pieces |
2 bay leaves |
3 lbs beef chuck roast, tied |
kosher salt and black pepper |
1 tablespoon chopped fresh flat-leaf parsley |
oil |
Directions:
1. In a 4- to 6-quart slow cooker, whisk together the tomato paste, cornstarch, and 1 cup water.
2. Add the carrots, potatoes, onion, celery, and bay leaves and toss to combine.
3. Season the beef with 11/2 teaspoons salt and 1/2 teaspoon pepper.
4. Sear all sides of the roast in a skillet, 1 minuter per side.
5. Remove roast from skillet and set on top of the vegetables.
6. Cover and cook until tender, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total recipe time).
7. Let the meat rest for 10 minutes before discarding the kitchen twine and slicing the meat across the grain.
8. Serve with the vegetables and cooking liquid and sprinkle with the parsley.
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