Pot Roast Recipe
The hearty comforts of a warm Irish fireside. Tender, slow-cooked braised beef melds with carrot and mushroom, a heap of creamy mash and lashings of thick gravy. Topped with crispy fried onions.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Sear the Beef
In a large skillet, heat the olive oil over medium-high heat. Season the beef chuck roast with salt and pepper, then sear it in the skillet on all sides until browned. This should take about 4-5 minutes per side.
- 2
Prepare the Vegetables
In a slow cooker, add the chopped onions, carrots, sliced mushrooms, and minced garlic.
- 3
Combine Ingredients
Place the seared beef on top of the vegetables in the slow cooker. Pour the beef broth over the roast and add the thyme and rosemary.
- 4
Cook the Pot Roast
Cover and cook on low for 8 hours or high for 4 hours, until the beef is tender and easily shredded.
- 5
Make the Gravy
Once the beef is cooked, remove it from the slow cooker and keep warm. In a small bowl, mix the cornstarch and water to create a slurry. Pour the cooking liquid from the slow cooker into a saucepan and bring to a simmer. Stir in the slurry and cook until thickened, about 5 minutes.
- 6
Serve
Slice the beef and serve it over creamy mashed potatoes, ladle the thick gravy on top, and sprinkle with crispy fried onions.
