Slow Cooker Pot Roast

Name: Slow Cooker Pot Roast
Prep time: 570 s
Cook time: 18 s
Total time: 591 s
Yield: 8
Cuisine: americano
Ingredients: 1 (3 pounds) boneless beef chuck roasttrimmed of excess fat; 4 cloves garlicpeeled and cut in half; 1 to 2 tablespoons canola oil; Salt and freshly ground black pepper; 1 ½ pounds russet potatoespeeled or red potatoesunpeeledcut into 1 ½-inch pieces; 1 ½ pounds carrots and/or parsnipspeeled and cut into 2-inch pieces; 1 large onioncut into wedges; 3 sprigs fresh thyme; ½ cup dry red or white wine; 1 cup water; 2 teaspoons Maggi® Granulated Chicken Flavor Bouillon

El Mejor Nido

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Level

Intermediate

Prep

9 hr 30 min

Cook

18 min

Servings

Makes 8 servings, about 2/3 cup meat and about 3/4 cup vegetables per serving

Ingredients

The Secret Ingredient

A canister of Granulated Chicken Bouillon with a yellow label of an illustrated chicken carrying a basket.

Granulated Maggi Chicken Bouillon 15.9 oz

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1 (3 pounds) boneless beef chuck roast, trimmed of excess fat
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4 cloves garlic, peeled and cut in half
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1 to 2 tablespoons canola oil
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Salt and freshly ground black pepper
●

1 ½ pounds russet potatoes, peeled or red potatoes, unpeeled, cut into 1 ½-inch pieces
●

1 ½ pounds carrots and/or parsnips, peeled and cut into 2-inch pieces
●

1 large onion, cut into wedges
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3 sprigs fresh thyme
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½ cup dry red or white wine
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1 cup water
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2 teaspoons Maggi® Granulated Chicken Flavor Bouillon

Make It

Step 1

Heat large, heavy-duty skillet over medium-high heat for about 3 minutes.

Step 2

Pat roast dry with paper towels; cut 4 slits on top of roast and 4 slits on bottom of roast. Insert garlic halves into slits. Rub oil over all sides of roast; season with salt and pepper.

Step 3

Add roast to skillet; cook, turning frequently, for 5 to 7 minutes or until browned on all sides.

Step 4

Place potatoes, carrots and/or parsnips, onion and thyme in 6-quart slow cooker. Place roast on top of vegetables.

Step 5

Add wine to skillet; cook over medium heat, stirring to scrape up brown bits from bottom of skillet, until wine is almost evaporated. Stir in water and bouillon. Pour into slow cooker; cover.

Step 6

Cook on low for 9 to 10 hours or high for 6 to 7 hours or until roast is fall-apart tender.

Step 7

Place roast and vegetables on serving platter. Discard thyme. Season with salt and pepper. Cover with foil.

Step 8

Pour gravy from slow cooker through a strainer into a medium saucepan; discard solids. Let gravy sit for about 5 minutes; skim off as much oil off the top as you can.

Step 9

Boil over high heat until reduced to about 1 ½ cups.

Step 10

Sprinkle roast with chopped fresh parsley, if desired. Shred meat if desired. Serve with gravy.

Ingredients

1 (3 pounds) boneless beef chuck roast, trimmed of excess fat
4 cloves garlic, peeled and cut in half
1 to 2 tablespoons canola oil
Salt and freshly ground black pepper
1 ½ pounds russet potatoes, peeled or red potatoes, unpeeled, cut into 1 ½-inch pieces
1 ½ pounds carrots and/or parsnips, peeled and cut into 2-inch pieces
1 large onion, cut into wedges
3 sprigs fresh thyme
½ cup dry red or white wine
1 cup water
2 teaspoons Maggi® Granulated Chicken Flavor Bouillon