Pot roast is the ultimate comfort food, but getting it to the table can be a bit cumbersome if you don’t have hours to devote to the long cook time. Enter: the slow cooker. Antytime Fitness slow-cooker twist on a classic recipe will allow you to set it and forget it so you can enjoy pot roast without all the fuss.
1kg Beef Chuck Roast
2 Tablespoons olive oil
7 Garlic cloves, peeled
3 Onions, quartered
7-10 Small carrots (cut into chunks if they are larger)
4 Sweet potatoes, cut into wedges
1 Cup of beef broth
¼ Cup of balsamic vinegar
2 Tablespoons maple syrup
1 Tablespoon dijon mustard
10 Sprigs thyme
2 Bay leaves
1 Teaspon black pepper
1 ½ Teaspon kosher salt
¼ Cup parsley, roughly chopped
Step 1: In a bowl, mix together the beef broth, balsamic vinegar, maple syrup and Dijon mustard and set aside.
Step 2: Place the carrots, onions and sweet potatoes, garlic, thyme sprigs and bay leaves into a large slow-cooker.
Step 3: Pat the roast dry with paper towels. Season the roast very well with salt and pepper. Coat the entire roast lightly in olive oil.
Step 4: Preheat a large pan on medium-high heat. When the pan is hot, add the roast to brown nicely on all sides. It’ll take a couple of minutes on each side.
Step 5: Transfer the roast and juices to the slow-cooker on top of the vegetables, and then pour the balsamic broth mixture on top of everything.
Step 6: Cook on low for 8 hours or until the beef and vegetables are both tender.
Step 7: Top with fresh parsley before serving.
For more information, visit Anytime Fitness Collins Square.