Slow cooker pot roast saves you precious time. Minimum preparation - and the slow cooker takes care of the rest. Designed for busy families!
One 4- to 5-pound beef chuck roast
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
4 cloves garlic, coarsely chopped
2 yellow onions, thickly sliced lengthwise
2 tablespoons tomato paste
2 cups reduced-sodium beef broth
½ cup dry red wine
2 tablespoons Worcestershire sauce
3 carrots, peeled and chopped
3 sprigs fresh parsley
3 sprigs fresh thyme
2 dried bay leaves
2 stalks celery, sliced
Pat the beef dry with paper towels and sprinkle well on all sides with salt and pepper. Heat the oil in a large deep skillet or Dutch oven over medium-high heat (or if your slow cooker has a browning feature, preheat it). Sear the meat on all sides until browned, then transfer to a plate.
Add the garlic and onions to the pan or slow cooker and cook until softened, about 5 minutes. Add the tomato paste and cook, stirring, for 1 minute. Add the red wine and cook, scraping any browned bits off the bottom of the pan. If searing in a skillet, transfer the contents of the pan to a slow cooker set on low heat.
Nestle the beef into the onions and add the broth, wine, Worcestershire, carrots, parsley, thyme, bay leaves and celery, and stir well to combine. Cover and cook until the meat is fork-tender, about 8 hours.
Remove the roast from the slow cooker and cover to keep warm. Strain the cooking liquid into a large saucepan, and simmer over medium-low heat until thickened, about 10 minutes.
Slice the pot roast, ladle the gravy over it, and serve.
4 medium leeks (white and pale green parts only), finely chopped
2 tbsp finely chopped shallot
4 medium carrots, halved diagonally
1 cup dry white wine (preferably Alsatian Riesling)
1½ lb small (2-inch) red potatoes
2 tbsp finely chopped flat-leaf parsley
½ cup creme fraiche or heavy cream
Fresh lemon juice to taste
Preheat oven to 350 F with rack in the middle
Pat chicken dry and sprinkle with 1 tsp salt and a rounded ¾ tsp pepper. Heat oil with 1 Tbsp butter in a wide 3½ - to 5-qt heavy ovenproof pot over medium-high heat until foam subsides, then brown chicken in 2 batches, turning once, about 10 minutes total per batch. Transfer to a plate.
Meanwhile, wash leeks and pat dry.
Pour off fat from pot, then cook leeks, shallot, and ¼ tsp salt in remaining 2 Tbsp butter, covered, over medium-low heat, stirring occasionally, until leeks are pale golden, 5 to 7 minutes. Add chicken, skin sides up, with any juices from plate, carrots, and wine and boil until liquid is reduced by half, 3 to 4 minutes.
Cover pot and braise chicken in oven until cooked through, 20 to 25 minutes.
While chicken braises, peel potatoes, then generously cover with well-salted cold water in a 2- to 3-qt saucepan. Bring to a boil, then simmer until just tender, about 15 minutes. Drain in a colander, then return to saucepan. Add parsley; shake to coat.
Stir creme fraiche into chicken mixture and season with salt, pepper, and lemon juice, then add potatoes.