Asado en olla de cocción lenta Big Sky Montana

Ingredientes

• 2 Tbsp vegetable oil
• 2 1/2 pounds chuck roast
• 2 Tbsp flour
• Kosher salt
• Black pepper
• 2 Tbsp butter
• 1 small onion, diced
• 8 oz mushrooms, quartered
• 2 garlic cloves, minced
• 2 Tbsp tomato paste
• 2 cups beef broth
• 2 celery stalks, sliced
• 3 medium carrots, peeled and cut into chunks
• 3 medium russet potatoes, peeled and cut into 1 inch cubes
• 1 bay leaf

Preparación

1. 1

   Heat a pan over medium high heat. Pat the 2 Tbsp of flour on the roast and season the roast generously with kosher salt and pepper (about a teaspoon). Add the oil into the pan and swirl around. Add the roast to the pan and sear on both sides (about 5-7 minutes on each side). Place the roast to the slow cooker.

2. 2

   Add the butter into the pan and let it melt. Add in the onions and mushrooms. Saute for 4 minutes. Stir in the garlic and tomato paste. Transfer to the slow cooker.

3. 3

   Pour the broth into the slow cooker. Add in the celery, carrots, potatoes and bay leaf. Sprinkle a little salt and pepper over the potatoes.

4. 4

   Cover and cook on low for 6-8 hours, or until beef is tender.

5. 5

   Serve roast and potatoes with the gravy on top.