Zutaten für Merlot Pot Roast Crock Pot
- Chuck Roast
- 1 tsp black pepper
- Butter
- 2 large carrots (chopped)
- Onion
- 2 celery stalks (chopped)
- Garlic Cloves
- Dried Thyme
- Black Peppercorns
- Dried Bay Leaf
- Merlot
- 2 tbsp tomato paste
- 2 tbsp cornstarch
- Fresh Parsley
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Zubereitung von Merlot Pot Roast Crock Pot
- Rinse 3-4 lb beef chuck roast and pat dry.
- Generously sprinkle roast with 1 tsp black pepper.
- Melt 2 tbsp butter or heat 2 tbsp olive oil in a large non-stick skillet over high heat.
- Add beef and brown on all sides, about 6-8 minutes total.
- Meanwhile, in a 4 1/2 qt or larger crock-pot, combine 2 large carrots (chopped), 2 celery stalks (chopped), 1 large onion (chopped), 4 cloves garlic (minced), 2 sprigs fresh thyme, 1 tsp black peppercorns, and 1 bay leaf.
- Mix vegetables thoroughly.
- Place browned beef and any juices from the skillet on top of the vegetables in the crock-pot.
- In a small bowl, whisk together 2 tbsp tomato paste and 1 cup Merlot wine.
- Pour the tomato paste and wine mixture over the meat and vegetables.
- Cover and cook on low for 8-9 hours, or on high for 5-6 hours, or until beef is fork-tender.
- If possible, carefully turn the meat over halfway through cooking.
- Using two slotted spoons, transfer the meat to a serving platter and keep warm.
- Skim and discard any excess fat from the cooking liquid in the crock-pot.
- Turn the crock-pot to high.
- In a small bowl, whisk together 2 tbsp cornstarch and 1 1/2 tbsp cold water to create a slurry. Pour the slurry into the crock-pot, stirring frequently until the sauce has thickened (about 10-15 minutes).
- Arrange the vegetables evenly around the meat on the platter. Pour the thickened sauce over the meat and garnish with 2 tbsp chopped fresh parsley.
- Serve hot and enjoy!
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
18g
Fat
98g
Carbs
8g
