This family favorite is sure to please. A little extra preparation at the beginning makes all the difference.
- 1 bone-in beef pot roast (aprox. 5lb)
- Salt and Black Pepper to taste
- 1 T All-purpose Flour
- 2 T Vegetable Oil
- 8 oz. Sliced White Mushrooms
- 1 Chopped Onion (medium)
- 2 Cloves Minced Garlic
- 1 T Butter
- 1 T Tomato Paste
- 2 ½ Cups Chicken Broth
- Splash Dry Red Wine
- 3 Carrots (cut into chunks)
- 2 Celery Stalks (cut into chunks)
- 1 Sprig of Rosemary
- 2 Sprigs of Thyme
- 3 Bay Leaves
Step 1: The Beef
Season the Miller Omega-3 Beef roast on all sides with salt and pepper, then sprinkle flour over the top until it’s well coated. Rub it gently into the meat, and shake off the excess.
Fire up the stove with the vegetable oil in your skillet on medium-high until it’s hot. Sear your roast about 5 minutes/side (until it’s nice and brown). Once seared you can remove it from the skillet and set aside.
Step 2: The Sauce
Reduce the skillet’s heat to medium and add the mushrooms and butter. Cook that for a few minutes (stirring as you go) before adding the onion. Once the onion becomes translucent toss in the garlic, and stir for about a minute.
Stir in the tomato paste to the mix and cook for one more minute, and pour the chicken stock and red wine in slowly. Return it to a simmer, then remove the pan from the heat.
Step 3: Bringing it All Together
Toss your carrots and celery into the cooker, and place the roast over them. Pour in any juices that have accumulated, and add the rosemary, thyme and bay leaves.
Pour the delicious mix from step two over the top of the roast, cover the cooker and set it on high. Cook the roast for 5-6 hours, or until the meat is tender.
Step 4: Bon Appetit
Once you’re ready to eat just skim off the fat, and remove the bones. Season each serving with salt and pepper to taste.