Slow Cooker Pot Roast
Makes 8 servings, about 2/3 cup meat and about 3/4 cup vegetables per serving
- 1 (3 pounds) boneless beef chuck roast, trimmed of excess fat
- 4 cloves garlic, peeled and cut in half
- 1 to 2 tablespoons canola oil
- Salt and freshly ground black pepper
- 1 ½ pounds russet potatoes, peeled or red potatoes, unpeeled, cut into 1 ½-inch pieces
- 1 ½ pounds carrots and/or parsnips, peeled and cut into 2-inch pieces
- 1 large onion, cut into wedges
- 3 sprigs fresh thyme
- ½ cup dry red or white wine
- 1 cup water
- 2 teaspoons Maggi® Granulated Chicken Flavor Bouillon
Heat large, heavy-duty skillet over medium-high heat for about 3 minutes.
Pat roast dry with paper towels; cut 4 slits on top of roast and 4 slits on bottom of roast. Insert garlic halves into slits. Rub oil over all sides of roast; season with salt and pepper.
Add roast to skillet; cook, turning frequently, for 5 to 7 minutes or until browned on all sides.
Place potatoes, carrots and/or parsnips, onion and thyme in 6-quart slow cooker. Place roast on top of vegetables.
Add wine to skillet; cook over medium heat, stirring to scrape up brown bits from bottom of skillet, until wine is almost evaporated. Stir in water and bouillon. Pour into slow cooker; cover.
Cook on low for 9 to 10 hours or high for 6 to 7 hours or until roast is fall-apart tender.
Place roast and vegetables on serving platter. Discard thyme. Season with salt and pepper. Cover with foil.
Pour gravy from slow cooker through a strainer into a medium saucepan; discard solids. Let gravy sit for about 5 minutes; skim off as much oil off the top as you can.
Boil over high heat until reduced to about 1 ½ cups.
Sprinkle roast with chopped fresh parsley, if desired. Shred meat if desired. Serve with gravy.