This recipe is a delicious & flavorful meal your entire family will love! This fall apart, tender beef roast has simple, wholesome ingredients that are easy to make. An old fashioned favorite that is perfect for any night of the week!
2cupspotatoesbaby or fingerling potatoes sliced in half
3largecarrotsroughly cut into large chunks
5clovesgarlicgrated
1smallshallotsliced
2tablespoonfresh rosemary
2tablespoonfresh thyme
2cupsbeef bone broth
1tablespoondijon mustard
2teaspoonred wine vinegar
3tablespoonhorseradish
1teaspoonarrowroot
salt and pepper
Instructions
Place potatoes, carrots, shallots, and garlic into the slow cooker. Add ½ of the fresh herbs.
2 cups potatoes, 3 large carrots, 5 cloves garlic, 1 small shallot, 2 tablespoon fresh rosemary, 2 tablespoon fresh thyme
Season beef roast with salt and pepper and place on top of veggies.
3 lb beef chuck roast, salt and pepper
Mix beef bone broth, red wine vinegar, and dijon mustard and pour over beef and veggies. Rub horseradish into the roast. Add the other half of the fresh herbs to the op. Cover and cook on low for 8 hours or until the beef is tender and falls apart.
2 cups beef bone broth, 1 tablespoon dijon mustard, 2 teaspoon red wine vinegar, 3 tablespoon horseradish
To thicken gravy, heat 1 cup of cooking liquid on stove until bubbling. Add 1 teaspoon arrowroot mixed with 1 teaspoon water to gravy and pour over beef roast.
1 teaspoon arrowroot
Notes
Instant Pot Directions: Follow the same directions for assembling and pressure cook on high for 60-80 minutes depending on the size of your roast. You may want to sear your meat prior to cooking with this method.Oven Directions: How long to cook a roast at 350F will depend on the size of your roast. For a 3-lb cut you will cook it in the oven anywhere from 2 to 2 ½ hours.Storage: store cooked beef and vegetables in an airtight container for up to 4 days in the refrigerator.Freezer Directions: Store in a freezer-safe container for up to 3 months.