- 4 carrots, coined
- 2 parsnips, coined
- 2 celery stocks, sliced
- 2 onions, diced
- 4 medium potatoes, quartered
- 2 lbs stewing beef or small boneless blade roast
- 1/4 cup flour (rice flour)
- 1/2 teas salt
- 1/4 teas pepper
- canola oil for searing meat
- olive oil to saute vegetables
- 1 1/2 cups water and knorr concentrated beef broth or 1 1/2 cups beef broth
- 1 cup red wine
- 2 tbls tomatoe paste
- 4 cloves of garlic, whole, peeled
- 2 bay leaves
- 1 teas rosemary (whole)
- In a fry pan saute the onions, carrots, parsnips and celery in a bit of olive oil for about 5 minutes. If it gets dry pour a bit of the wine in. If you plan on using the same pan to brown the meat, then transfer the vegetable to a crock pot or an oven safe casserole. Add potatoes to the vegetable mixture.
- Mix the flour, salt and pepper and coat the meat with it. Place in a hot fry pan with the canola oil and sear the meat. If you have cut the meat into pieces you may have to sear the meat in batches to avoid it stewing. If you have used a small bonelss blade roast, sear on all side. Place the meat atop of the vegetables in the oven safe casserole/crockpot. The beef should not be submerged in the liquid but sitting on top of it.
- Deglaze the fry pan with the wine and add the rest of the ingredients, stir and add to the crockpot/oven safe casserole.
- Put in 325F oven for 2 hours, remove lid and brown meat for about 20 minutes. Check your slow cooker guide for their instructions for pot roasts.
Serve with homemade bread or rolls if desired.
If you don’t have a beef broth just use a Knorr beef concentrated homestyle stock with the 1 1/2 cups of water.
Freeze the remaining tomato paste for use in the next time you make this dish.