Ingredients: |
Ingredients: Roast & seasoning
• 3 lb beef chuck roast
• 1 tbsp olive oil
• 2 tsp Sazon Tropical
• 1 tsp paprika
• 1 tsp Slap Ya Mama seasoning
• 1 tsp black pepper
• 2 tsp Kinder's Butter Steakhouse seasoning
Vegetables & aromatics
• 1/2 cup diced shallots
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 1 cup red wine
• 3-4 cups beef broth
• 1 tbsp brown sugar
• 1 tsp crushed red pepper
• 2-3 rosemary sprigs
• 4-5 thyme sprigs
• 4-5 oregano sprigs
• 2-3 sage leaves
• 2 bay leaves
• 4 pimento seeds
Vegetables
• 1 1/2 lb petite potatoes
• 4 carrots, cut into 2-3 inch chunks
Thickener
• 2 tbsp cornstarch
• 2 tbsp cold water
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Directions: |
Directions:1. Rub the roast with olive oil. Season all over with Sazon Tropical, Slap Ya Mama, paprika, black pepper, and
Kinder's Butter Steakhouse seasoning.
2. Sear the roast in a hot skillet until deeply browned on all sides. Transfer the roast to a slow cooker.
3. In the same skillet, saute the shallots and celery. Add the garlic and cook for about 30 seconds.4. Add 1 tsp complete seasoning if desired, then stir in the tomato paste and cook for about 2 minutes.
5. Pour in the red wine and let it simmer briefly, scraping up the browned bits. Add the mixture to the slow cooker
along with the beef broth, brown sugar, crushed red pepper, rosemary, thyme, oregano, sage, bay leaves, and
pimento seeds.
6. Cover and cook on LOW for 8-10 hours. Add the petite potatoes and carrots about halfway through cooking.
7. When the roast and vegetables are tender, remove them from the slow cooker and keep warm.
8. Mix the cornstarch and cold water until smooth. Stir the slurry into the cooking liquid. Cook on HIGH for about
30 minutes with the lid slightly cracked, until the gravy thickens.
9. Return the roast and vegetables to the gravy if desired, or spoon the gravy over the roast when serving. |
This recipe for Red Wine Braised Slow Cooker Pot Roast is from