Instructions π³
Seasoning: Sprinkle the roast with the seasoning and garlic mix. πΏπ§
Baking: Heat the olive oil and butter in a skillet or slow cooker over medium heat. Brown the roast on both sides (about 3-4 minutes per side). π₯©π₯
Slow cooker: Place the roast in the slow cooker and add the carrots and potatoes. π₯π₯
Making the sauce: Make a slurry of cornstarch and 1/4 cup water by whisking until smooth. Add this to the slow cooker along with the red wine, beef stock, tomato paste and chopped onion. π·π²
Cooking: Cover the slow cooker and cook on low heat for 8-10 hours, until the meat is tender and falling apart. β²οΈ
Serving: Remove the meat from the slow cooker, slice or pull it apart. Serve with the carrots, potatoes and a drizzle of the delicious sauce. π½οΈ
Tips and Variations π‘
No slow cooker? Use a Dutch oven and put it in the oven at 150Β°C for 3-4 hours. π³
Thickening: If you want to thicken the sauce, add extra cornflour or use tapioca pearls. π½
Extra flavour: Add some thyme, rosemary or bay leaves for an extra flavour boost. πΏ
Enjoy! π
This slow cooker roast is a real flavour bomb and perfect for a comforting meal. The meat becomes so tender that it falls apart, and the carrots and potatoes absorb all the flavours. Serve it with a glass of red wine and enjoy a delicious evening! π·π