A delightful melding of savory beef pot roast and flavorful, tender meatballs simmered to perfection in a rich gravy.
Ingredients
Scale:
1 pound ground beef
1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
1 large egg
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
3 pounds beef chuck roast
2 tablespoons olive oil
1 large onion, diced
3 carrots, chopped into bite-sized pieces
3 ribs celery, chopped
4 cloves garlic, minced
2 cups beef broth
1 cup red wine (optional)
2 tablespoons Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 bay leaf
Salt and pepper to taste
Chopped fresh parsley (for garnish)
Instructions
In a large bowl, combine ground beef, breadcrumbs, Parmesan cheese, parsley, egg, garlic, salt, and pepper. Mix until just combined.
Roll the mixture into meatballs, about 1 inch in diameter, and place on a baking sheet lined with parchment paper.
In a large skillet, heat a tablespoon of olive oil over medium heat. Add the meatballs and cook until browned on all sides, about 5-7 minutes. Transfer to a plate.
In the same skillet, add another tablespoon of olive oil. Season the beef chuck roast with salt and pepper and sear on all sides until browned, about 4-5 minutes per side.
In the bottom of the slow cooker, add the diced onion, carrots, celery, and minced garlic.
Place the seared roast on top of the vegetables and add the browned meatballs around the roast. Pour in the beef broth, red wine, and Worcestershire sauce. Sprinkle thyme, rosemary, and add the bay leaf.
Cover and cook on low for 8-10 hours or on high for 4-5 hours.
If a thicker gravy is desired, remove the roast and meatballs once cooked. Mix 2 tablespoons of cornstarch with 2 tablespoons of cold water and stir into the slow cooker. Cover and cook on high for an additional 30 minutes.
Slice the roast and serve with meatballs and vegetables, drizzled with the rich gravy. Garnish with fresh parsley if desired.
