Eosinophilic Esophagitis Friendly Crockpot Pot Roast
Total time8 hr 20 min
Prep time20 min
Cook time8 hr
4.9(16)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more āIngredients
6 servings
- 3 lb boneless beef chuck roast
- 1 Ā½ tsp kosher salt
- 1 tsp black pepper
- 2 tbsp vegetable oil
- 1 medium yellow onion, cut into 1-inch wedges
- 4 garlic cloves, smashed
- 2 tbsp tomato paste
- 1 cup dry red wine (such as cabernet sauvignon or merlot)
- 1 Ā½ cups low-sodium beef broth
- 1 tbsp worcestershire sauce
- 2 tsp fresh thyme leaves (or Ā¾ tsp dried thyme)
- 1 bay leaf
- 1 lb baby yukon gold potatoes, halved
- 3 large carrots, cut into 2-inch pieces
- 2 celery stalks, cut into 2-inch pieces
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Pat the chuck roast dry with paper towels and season all over with the salt and pepper.
- 2
Heat the vegetable oil in a 12-inch skillet over medium-high heat until shimmering. Add the roast and sear, undisturbed, for 4ā5 minutes per side until a deep mahogany crust forms and the meat releases easily from the pan. Transfer the roast to the insert of a 6-quart slow cooker.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!