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Todd Collard

Rogliano's Slow-cooker Pot Roast

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Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Servings: 6 servings
Course: slow cooker beef
Ingredients Method

Ingredients
  

  • INGREDIENTS:
  • 1 (3 to 3 1/2 pound) boneless chuck roast
  • 1 bottle Rogliano's Italian Dressing
  • 1 1/2 tablespoons canola oil
  • Kosher salt and freshly ground black pepper, to taste
  • 1 1/2 cups beef broth
  • 1/4 cup all-purpose flour
  • 2 pounds potatoes - (we like either yukon gold or the tiny red potatoes because they'll hold up better in the slow cooker)
  • 3 large carrots, cut into 3-inch pieces
  • 2 celery ribs, cut into 3-inch pieces
  • 1 medium sweet onion, cut into 1-inch wedges
  • 2 cloves garlic, minced
  • 1 bay leaf

Method
 

  1. DIRECTIONS:
  2. Season beef with 1 1/2 teaspoons salt and 1 teaspoon black pepper.
  3. Heat canola oil in a large skillet over medium heat. Add beef and cook until evenly browned, about 3-4 minutes per side.
  4. Whisk together the beef broth, flour, and Rogliano's in a bowl, set aside.
  5. Place potatoes, carrots, celery, onion, garlic, and bay leaf into a 6-qt slow cooker. Stir in beef broth mixture; season with salt and pepper, to taste. Top with beef.
  6. Cover and cook on low heat for 7-8 hours, or until meat is fork-tender.
  7. Remove beef, potatoes, carrots, celery and onion from the slow cooker.
  8. The best is tender enough by then to simply shred with two forks. Cover to keep warm.
  9. Strain cooking juices through a fine-mesh sieve into a small saucepan over medium heat; d remove any remaining solids and skim any fat from the surface and remove as well. Bring to a boil; reduce heat and simmer, whisking constantly, until desired thickness. This is usually about 5-10 minutes.
  10. Serve the roast beef on top of a layer of carrots and potatoes and drizzle with simmered juices.