Braised Pot Roast with Root Vegetables
Braising the roast sears in the flavor, while cooking low and slow ensures the meat stays juicy and tender. Substitute your favorite root vegetables for a satisfying and delicious meal!
- 1 (3-pound) Certified Angus Beef ® English roast or chuck arm roast
- 1 tablespoon kosher salt
- 2 teaspoons ground pepper
- 1/3 cup flour
- 3 tablespoons canola oil
- 1 medium onion, peeled and chopped
- 1 apple, quartered, peeled and chopped
- 1 teaspoon dried oregano
- 1 teaspoon ground sage
- 1 teaspoon dried thyme
- 2 cups red wine blend
- 2 cups beef stock
- 5 bay leaves
- 3 medium Yukon gold potatoes, peeled and chopped
- 2 carrots, peeled and chopped
- 2 parsnips, peeled and chopped
- 2 sweet potatoes, peeled and chopped
- Heat a frying pan over medium high heat. Season roast with salt and pepper; coat with as much flour as will stick to roast. Add oil to pan and sear roast, browning on all sides. Remove from pan and place in slow cooker.
- Add remaining flour, onion, apple and dried herbs to pan and sauté over medium heat for 3 minutes, stirring often. Add wine and simmer an additional 2 minutes scraping browned bits up from bottom. Transfer to slow cooker. Add stock and bay leaves, cover and cook on low 5 hours.
- Skim excess fat from surface and add potatoes, carrots, parsnips and sweet potatoes to slow cooker. Cover and cook an additional 2-3 hours on low until pot roast is fork tender and vegetables are soft.