Mouthwatering Roast Beef & Winter Vegetables


Winter has found us at last.  I had been getting so used to the mild temps that these truly cold days feel particularly bitter.  The good thing? Warm, rich, hearty comfort food.

I have to tell you, this Roast Beef is one of The Best Meals I've ever made.  There are zillions of slow cooker recipes for roast beef, of course, but this one is a little different in that I took a little time up front to make an au jus.  Yes, I realize part of the joy of using a slow cooker is that you don't have to do much prep, but this extra step makes all the difference.  Just trust me on this.  And make this recipe immediately.  You're welcome.

 Entertaining Grace's Roast Beef & Winter Vegetables 

2-3 lb roast
3/4 c. flour, reserve 1/4 c. for coating
3 Tbsp olive oil
1 c. red wine
3 Tbsp. tomato paste 
2 cans beef broth (low sodium)
3-4 sprigs fresh thyme
3-4 sprigs fresh rosemary
4 medium sized carrots, peeled and chopped into 2 inch pieces
4 medium sized parsnips, peeled and chopped into 2 inch pieces
1 medium onion, chopped into 1 inch wedges
6 red potatoes, chopped into 2 inch pieces
8-10 button mushrooms, halved
10-12 pearl onions, peeled and trimmed
2 cloves garlic, peeled and minced

Salt and Pepper
Chopped Parsley

  • Rub roast with salt and pepper.  Use 1/4 c. flour to coat.  Shake off excess flour. 

  • Heat 2 Tbsp. of oil in skillet over medium-high heat.  Sear roast on all sides, until golden brown (7-8 minutes). Remove and set aside

  • Add remaining oil to drippings in pan and bring to temperature.  Add tomato paste and stir until mostly incorporated (1-2 minutes).  
  • Add wine.  Whisk in flour gradually. 
  • When mixture has thickened, add broth and 1 sprig of thyme, 1 sprig of rosemary, salt and pepper.  Bring mixture to a simmer.  Stir for an additional 3-4 minutes until gravy is thick and smooth.  Remove from heat.  

  • In slow cooker add wedges of onion, garlic and then all of the vegetables (except for the mushrooms).  Layer on the beef topping with remaining sprigs of thyme and rosemary and gravy mixture.  Season with salt and pepper, cover and set to high. 

  • Cook on high for 2 hours.  
  • Add mushrooms.  Cover and cook for 2 -3 additional hours.  

When the roast is finished, remove from the slow cooker and allow to rest for several minutes.  Slice on the bias (across the grain).  Layer atop veggies.  Drizzle with gravy and top with chopped parsley.

Serve with crusty bread and crisp hard apple cider.  

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1 comment:

  1. Looks delicious! I've been disappointed every time I've tried cooking a roast--probably because I'm always overwhelmed at the meat counter. There are like 50 cuts of "roast" and I always seem to get a fatty/tough one. Any suggestions for the best "roast" for this?


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