French Love Affair Crockpot Peppered Herbes De Provence Roast
- Ready In:
- 6hrs 30mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 1 beef chuck roast (1-2 pounds)
- 1 tablespoon extra virgin olive oil
- 2 tablespoons herbes de provence
- 1 tablespoon ground fennel
- 1 -2 tablespoon mixed peppercorns, ground
- 1 1⁄2 teaspoons dried thyme
- 4 -6 medium-large red potatoes, peeled and sliced into 1/4-inch rounds
- 1 lb sliced carrot
- 1 medium onion, sliced very thin into rounds and separated
- salt, to taste
- 2 cups beef broth, for the crock pot (and au jus)
- additional herbes de provence and thyme, for seasoning potatoes and carrots
directions
- Mix the herbes de provence, ground fennel, ground pepper and thyme together.
- Pat the beef dry with paper towels (this is important as surface moisture will interfere with good browning). Lightly oil outside of the roast with the olive oil.
- Rub the mixture over the roast so that all surfaces are coated with the herbs.
- Heat a large skillet over high heat. Sear the roast on all sides (about 3 rotations, approximately 1 minutes each). When browned, immediately remove from heat.
- NOTE: for best results, fill the crockpot 2/3 full with roast and vegetables; this produces the best results when using a crockpot.
- Add the beef broth to crockpot.
- Add the roast to the crockpot. Layer carrots, potatoes and onions on top and sides of roast, sprinkling each layer with herbes, thyme, and salt, as desired.
- Cook on high for 2 hours, then reduce temperature to low and cook an additional 4 hours.
- When ready to serve, carefully remove roast (it may fall apart) to platter, and surround with carrots, potatoes and onions. This will not make as pretty a presentation as a roast and vegetables roasted in the oven; the crockpot tends to turn things a dull brown color, but the flavors are usually magnified.
- Add au jus as desired.
- Serve with a green salad and toasted french bagette slices with butter.
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RECIPE SUBMITTED BY
kitty.rock
Orlando, Florida