I always include pictures on my blog, but not for this one. This meal was a bit of a disaster because I attempted to use roast beef. It was overlooked and dry. Yes, in a crockpot! Instead of wasting an awesome flavorful recipe on my poor choice of meat, I present to you, Drunken Pot Roast….not roast beef!
When beef is on sale, stock up! It makes a great dinner or lunch sandwiches for the kids all week long! Even better is that on a rainy Sunday, it will fill your home with delicious scents all day long! Whenever I use the crockpot, I make sure to give the ingredients a little TLC before putting them in. Sautéing and browning ingredients first build awesome dimensions to the crockpot meal instead of just boiling the ingredients together.
5 lbs. beef chuck roast
1 onion sliced into rings
2 large carrots – sliced
5 cloves garlic – minced
3 sprigs thyme – leaves only
1/2 bottle red wine
2 cups beef broth
1 Tbsp. olive oil
2 Tbsp. quinoa flour
Salt and pepper
1. In a large frying pan, heat oil over medium high heat and add garlic and onions. Sauté until browned. Add thyme, carrots, salt and pepper, lower heat, and sauté for 5 minutes. Add to crockpot.
2. Dredge meat in quinoa flour, salt a pepper. Heat frying pan over high heat. Sear the meat on all sides. Add to crockpot on top of carrots and onions.
3. Add wine and beef broth to the crockpot to cover the meat. Cook on low for 6-8 hours.
4. Remove from crockpot and allow to rest for 5 minutes before slicing.