Slow Cooker Beef Pot Roast with Plums
Slow cooker beef pot roast with plums is comfort food with an autumn twist. The sauce's flavors, a good beef cut, and prunes make this dish the ultimate comfort food recipe. You are going to love this easy recipe!
Equipment
- slow cooker
- frying pan
Ingredients
- 2 tablespoons vegetable oil
- ½ pound carrots sliced
- 5 oz. onions sliced
- ¼ cup tomato paste
- 2 pounds chuck roast cut into cubes 1 x 1 inch (2 x 2 cm)
- 4 oz. Dried plums
- 4 cloves garlic squeezed
- 1 cup water
Ingredients you need per step are listed below the step in Italic
Instructions
- Put oil in the pan and add the onions, carrots, and tomato paste. Stir-fry over medium heat for 3 minutes until onions are translucent. Remove from the pan with a slotted spoon and place in the slow cooker.2 tablespoons vegetable oil, ½ pound carrots, 5 oz. onions, ¼ cup tomato paste
- Add the meat to the pan and cook until almost seared (it doesn't need to be cooked through), about 5 minutes. Then, place the contents of the pan in the slow cooker.2 pounds chuck roast
- Add water and spoon the garlic and plums into the crockpot.4 oz. Dried plums, 4 cloves garlic, 1 cup water
- Put the lid on the pan and place it on low heat for 6 to 8 hours.
NOTES
1. - Chuck roast is used in this recipe. But you can also use a round roast (top or bottom) or tri-tip roast.
2. Tomato Paste - To deepen the flavor. But make sure you use it properly. To give it its delicious rich, and slightly sweet taste, bake it for at least 2 minutes.
3. - Slow cooker
Set the slow cooker on a low (low) setting for 8 hours or on a high (High) setting for 5 hours to get delicious stew.
4. Larger portion? With almost all recipes, you can then press the 2 × button, but not with a slow cooker recipe. If you double the weight in meat, add ¼ - ⅓ cup (50 to 100 ml) of extra liquid.
5. - Storage
- Refrigerator - Cool the hash quickly. You can keep the beef pot roast with plums covered in the fridge for up to two days.
- Freezer - Allow the meat to cool quickly and place it in an airtight freezer box or bag and freeze. This keeps it good for up to 3 months. Then, let it thaw in the refrigerator.
- Reheat - Heat the hash over medium heat while stirring until hot.
Nutrition
Calories: 593kcal | Carbohydrates: 31g | Protein: 46g | Fat: 33g | Saturated Fat: 13g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 2g | Cholesterol: 156mg | Sodium: 360mg | Fiber: 5g | Sugar: 17g | Vitamin A: 9977IU | Vitamin C: 11mg | Iron: 6mg
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