A hearty and flavorful slow-cooked beef roast with vegetables, perfect for a comforting meal.
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In a bowl, whisk together beef broth, worcestershire sauce, balsamic vinegar, tomato paste, salt, pepper, onion powder, garlic powder, thyme, and paprika until smooth. Set aside.
Pat the roast dry with paper towels. Season heavily with slap ya momma seasoning. Let sit overnight in the fridge while seasoned if possible.
Heat olive oil in a large skillet over medium-high heat. Sear the roast for 3–4 minutes per side until deep golden brown.
Deglaze the pan with wine. Add juices to the sauce mixture after deglazing.
Place quartered potatoes, carrot chunks, smashed garlic, and onion quarters at the bottom of the slow cooker.
Place the seared roast on top of the vegetables.
Lay 1–2 sprigs of fresh rosemary over the roast.
Pour the prepared broth/seasoning mixture evenly over the meat and vegetables.
Cover and cook on LOW for 8–9 hours or HIGH for 4.5–5 hours until the beef is tender and easily shreds.
For a deeper flavor, let the beef rest at room temperature for 30 minutes before searing.
You can add other root vegetables like parsnips or turnips for variety.
Can I use a different cut of beef?
Yes, you can use other cuts like brisket or round roast, but cooking times may vary.
Can I make this recipe in an oven?
Yes, you can cook it in a covered Dutch oven at 325°F for about 3-4 hours.
How can I thicken the broth?
You can thicken the broth by mixing a tablespoon of cornstarch with water and adding it to the slow cooker in the last 30 minutes of cooking.
Can I freeze the leftovers?
Yes, you can freeze the leftovers in an airtight container for up to 3 months.
What can I serve with this dish?
This dish pairs well with crusty bread or a side salad.
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