This is an uncomplicated do ahead meal, making an excellent dinner when it is cold outside. I often prep the meal the night before and place everything in the slow cooker before I go to bed. In the morning transfer the cooked meal to a dutch oven and before leaving for work just cover it and pop in the refrigerator. In the evening remove from the refrigerator, let the oven come up the temp, and reheat the pot roast while preparing a green salad and boiling some potatoes for a complete meal. 6-8 Servings.
- 1 tablespoon cornstarch
- 4 medium carrots
- 2 medium onions
- 1 tablespoon tomato paste
- 2 sprigs each of thyme and rosemary (optional)
- Coarse salt and ground pepper
- 1 beef chuck roast (3-4 pounds), trimmed of excess fat
- ½ cup red wine
- 2 tablespoons Worcestershire sauce
In slow cooker, stir together cornstarch and 2 tablespoons cold water until smooth. Peel and slice carrots into 1 inch long chunks. Peel and slice onions into thick slices. Add carrots and onions to slow cooker; season with salt and pepper, and toss. Top with tomato paste and herbs.
Sprinkle roast with 1 teaspoon salt and 1/2 teaspoon pepper; place on top of vegetables, and drizzle with wine then Worcestershire. Cover; cook on low for 10 hours.
If making ahead reduce cooking time to 8-9 hours, then transfer everything to a Dutch oven and refrigerate once the meal has cooled to just above room temperature. Excess fat can be removed if desired as it solidifies and floats to the top when chilled. To serve, reheat in the covered pot in an oven preheated to 325 degrees. Takes about 30 minutes.
Transfer roast to a cutting board; thinly slice against the grain. Place vegetables in a serving dish; discard herb sprigs and pour pan juices through a fine-mesh sieve. Serve roast with vegetables and pan juices.