Recipe Background
Granny's Pot Roast is a slow-cooker-lover's dream come true! It's just like how Grandma does it, too! The beef has that ultra-tender, melt-in-the-mouth texture that makes it just so enticing! That you can let the slow cooker do the hard work of cooking makes it that much better! Surrounded by tender vegetables that have happily soaked up so much succulent beef and earthy mushroom flavor, Granny's Pot Roast is also a beef-lover's dream. So, this is the dish that makes all dreams come true!
Granny's Pot Roast is a slow-cooker-lover's dream come true! It's just like how Grandma does it, too! The beef has that ultra-tender, melt-in-the-mouth texture that makes it just so enticing! That you can let the slow cooker do the hard work of cooking makes it that much better! Surrounded by tender vegetables that have happily soaked up so much succulent beef and earthy mushroom flavor, Granny's Pot Roast is also a beef-lover's dream. So, this is the dish that makes all dreams come true!
Ingredients
- 2 teaspoons kosher salt plus more, to taste
- 2 teaspoons fresh cracked black pepper plus more, to taste
- 2 teaspoons garlic powder
- 1 (3-pound) beef chuck or rump roast
- 1 tablespoon canola oil
- 5 sprigs fresh thyme
- 1 large onion peeled and quartered
- 1 bay leaf
- 3/4 cup red wine
- 3 tablespoons Worcestershire sauce
- 3 large cloves garlic smashed and peeled
- 1 (8-ounce) package cremini mushrooms halved
- 6 carrots peeled and halved
- 1 1/2 pounds baby potatoes halved
- 2 cups beef stock
- 2 tablespoons cornstarch optional
- 3 tablespoons water optional
- chives optional, to taste, chopped, for garnish
Directions
- In a small bowl, add 2 teaspoons of the salt, 2 teaspoons of the black pepper, and the garlic powder and whisk to combine.
- Rub the seasoning mixture over the beef on all sides.
- In a medium skillet over medium-high heat, add the oil and heat until it is shimmering.
- Add the beef to the hot oil and sear it on all sides, about 2-3 minutes per side.
- Transfer the beef to a slow cooker.
- Nestle the thyme, the onions, and the bay leaf around the beef in the slow cooker.
- Reduce the stovetop heat to medium.
- In the same skillet used to sear the beef, add the wine, the Worcestershire sauce, and the garlic cloves and cook, while scraping the bottom of the pan to release the browned bits, until just some of the wine is cooked off, about 1-2 minutes.
- Turn off the stovetop heat.
- Add the mushrooms, the carrots, and the potatoes to the slow cooker, nestling them around the beef.
- Pour the wine mixture and the beef stock over the beef and the vegetables in the slow cooker.
- Cover the slow cooker and cook until the beef is very tender, about 8-10 hours on low or 4-5 hours on high.
- Optionally, in a medium saucepan over medium-high heat, add about 2 cups of the cooking liquid from the slow cooker and bring it to a boil.
- In a small bowl, add the cornstarch and the water and whisk to combine into a slurry.
- Add the slurry to the boiling cooking liquid and cook, while stirring, until it thickens into a gravy, about 1 minute.
- Transfer the gravy from the heat.
- Taste the beef and the gravy for seasoning and add the extra salt and the extra black pepper, as needed.
- Plate the beef with the vegetables and drizzle the gravy.
- Garnish with the chives and serve.
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