Roast with potatoes and carrot

Ingredients :

• 3-4 lbs chuck roast
• 1 lb Yukon Gold potatoes, cut into chunks
• 4 large carrots, peeled and sliced
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 cups beef broth
• 1 cup red wine (optional)
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh thyme and rosemary sprigs
• 2 bay leaves

Set the oven temperature to 300°F (150°C).Put the slow cooker on low if you’re using one. Sear the meat. In a large heavy-bottomed pot, heat the olive oil over medium-high heat. Brown the chuck roast by searing it on all sides. Take out and put aside.

sauté the Garlic and Onions:

Put the chopped onions in the same saucepan and sauté them until they are tender. Cook for one more minute after adding the garlic.

Deglaze the pot:

Scrape up any browned bits from the bottom of the pot and pour in the red wine. To gradually decrease, let it simmer for a few minutes.

Add Meat and Vegetables:

Put the carrots and potatoes in the slow cooker or saucepan. Top with the seared meat.

Add Broth and Herbs:

Make sure the beef broth covers around half of the meat when you pour it in. Add bay leaves, rosemary, and thyme. Cook Low and Slow: Put a lid on the pot and cook it for three to four hours if you’re using an oven. The beef should be soft and readily pulled apart after 8 hours of cooking on low in a slow cooker.

Serve:

Take off the herb sprigs and bay leaves. Serve the meat with a big ladle of the cooking liquid and the veggies. Creating the ideal gravy Gathering Gravy Drippings Rich, flavorful drippings will fill the saucepan after cooking.

To create a smooth gravy base, strain these to get rid of any big bits of herbs or vegetables. Thickening Substances and Techniques You can use a roux (a mixture of flour and butter) or just whisk in a slurry of cornstarch and water to thicken your gravy. On the stovetop, simmer the gravy until it thickens to the consistency you want