Estofado de ternera a fuego lento, una delicia

Ingredientes

• 3-4 lb beef chuck roast, trimmed
• 2 tablespoons olive oil
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 tablespoon all-purpose flour
• 4 medium carrots, peeled and cut into large chunks
• 4 medium potatoes, diced (about 1-inch pieces)
• 1 large onion, quartered
• 3 cloves garlic, minced
• 2 cups beef broth
• 2 tablespoons Worcestershire sauce
• 2 teaspoons dried thyme
• 2 teaspoons dried rosemary
• 1 bay leaf

Preparación

1. 1

   Trim and season the roast with salt, pepper, and flour. Chop vegetables as directed above.

2. 2

   Heat olive oil in a large skillet over medium-high heat. Brown the roast on all sides, about 3-4 minutes per side.

3. 3

   Place the browned roast in the slow cooker. Surround it with carrots, potatoes, onion, and garlic.

4. 4

   In a bowl, whisk together beef broth, Worcestershire sauce, thyme, rosemary, and bay leaf. Pour the mixture over the roast and vegetables.

5. 5

   Cover and cook on low for 6-8 hours (or high for 4-5 hours) until the beef is fork-tender.

6. 6

   Remove the roast and let it rest for a few minutes before slicing. Strain the cooking liquid for a smoother gravy, if desired.