Slow Cooker Beef Roast
No-fuss, amazingly fall-apart beef roast made in your slow cooker. The vegetables are so tender and the gravy is perfect for drizzling over the entire meal.
Yields: 8 servings
- 1 (3 to 3 1/2 pound) boneless chuck roast or round roast (rump roast)
- Kosher salt and freshly ground black pepper, to taste
- 1 1/2 tablespoons canola oil
- 1 1/2 cups beef broth
- 1/2 cup balsamic vinegar
- 1/4 cup all-purpose flour
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 2 pounds small Yukon gold potatoes
- 3 large carrots, cut into 3-inch pieces
- 2 celery ribs, cut into 3-inch pieces
- 1 medium sweet onion, cut into 1-inch wedges
- 2 tsp. minced garlic
- 2 tsp. dried thyme
- 1 bay leaf
- 2 tablespoons cornstarch with 1/4 cup water (whisk together for after cooking)
- Season beef with 1 1/2 teaspoons salt and 1 teaspoon black pepper.
- Heat canola oil in a large skillet over medium heat. Add beef and cook until evenly browned, about 3-4 minutes per side.
- In a medium bowl, whisk together beef broth, balsamic vinegar, flour, tomato paste, and Worcestershire; set aside.
- Place potatoes, carrots, celery, onion, garlic, thyme, and bay leaf into a 6-qt slow cooker. Stir in beef broth mixture; season with salt and pepper, to taste. Top with beef.
- Cover and cook on low heat for 7-8 hours, or until meat is fork-tender.
- Remove beef, potatoes, carrots, celery and onion from the slow cooker; shred beef, using two forks. Cover with aluminum foil.
- Strain cooking juices through a fine-mesh sieve into a small saucepan over medium heat; discard solids and bay leaf. Skim any remaining fat from surface and discard.
- Make a slurry of 2 Tbsp. cornstarch with 1/4 cup water, whisk until smooth.
- Bring strained gravy boil and slowly add in the cornstarch slurry; reduce heat and simmer, whisking constantly, until desired thickness, about 5-10 minutes.
- Season with salt and pepper, to taste.
- Serve beef, potatoes, carrots, celery and onion with juices immediately, garnished with parsley, if desired.