Hearty Fall Beef Pot Roast Dinner

Instrucciones

Combine thyme, rosemary and 1/2 tsp (2 mL) each salt and pepper. Pat beef dry; rub seasoning mixture all over roast to coat. In large deep Dutch oven, heat 2 tbsp (30 mL) of the oil over medium-high heat; brown beef all over, turning with tongs, for about 10 minutes. Remove and set aside. Reduce heat to medium. Add remaining oil to pan if necessary; cook onion, carrots, potatoes, Brussels sprouts, garlic cloves and remaining salt and pepper, stirring, for about 4 minutes or until just golden. Sprinkle with flour, cook, stirring, for 1 minute.

Add beef stock, Worcestershire sauce, brown sugar and bay leaves; bring to boil, stirring and scraping up brown bits from bottom of pan. Transfer meat, vegetables and any juices to a slow cooker insert. Cover and slow cook on LOW power for 8 hours or until meat and vegetables are fork-tender.

Meanwhile, remove transfer roast to cutting board; tent with foil and let stand for 15 minutes before carving thinly across the grain. Transfer to platter, along with vegetables. Discard bay leaves. Skim fat from sauce and stir in parsley. Serve with roast and vegetables.