CommonGroundNebraska volunteer Jordan Classen shares her recipe for a Crockpot Beef Roast with Pure Nebraska viewers.
Ingredients
- 3 Pound Nebraska Beef Chuck Roast
- 1 Tablespoon Olive Oil
- 15 Onion Shallots (you can use frozen)
- 2 Sticks Celery (finely chopped)
- 2 Tablespoons Tomato Paste
- 1/4 Cup Red Wine Vinegar
- 1/4 Teaspoon Ground Nutmeg
- 2 Cups Beef Stock
- 4 Cloves
- 2 Bay Leaves
- 1 Tablespoon Butter
- 1 Tablespoon Flour
- 20 Baby Carrots
Instructions
- Thaw chuck roast for at least 24 hours in the fridge (if frozen).
- Add olive oil to the pan and brown chuck roast on all sides.
- Reduce the skillet to medium heat.
- In a crockpot, pour in shallots and finely chopped celery.
- Whisk together tomato paste and red wine and pour over vegetables.
- Add in the browned roast on top of the vegetables.
- Pour beef stock over roast, add cloves and bay leaves, and cook on low for 8 hours or until beef is tender.
- Whisk together flour and butter and add meat/celery/onion mixture to saucepan.
- Bring to s boil, then reduce heat and simmer for about 20-30 minutes.
- Steam baby carrots.
- Serve on a bed of homemade garlic mashed potatoes and topped with fresh parsley.
Video
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