Description
Classic Pot Roast with Vegetables
Ingredients
For the Pot Roast:
3-4 lbs chuck roast
2 tablespoons olive oil
Salt and pepper, to taste
1 onion, diced
3 garlic cloves, minced
1 cup beef broth
1 cup red wine (optional; substitute with beef broth if desired)
2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
For the Vegetables:
1 lb baby potatoes
4-5 large carrots, peeled and cut into chunks
Fresh parsley, chopped (for garnish)
Instructions
Prep the Roast:
Pat the chuck roast dry with paper towels. Season generously with salt and pepper on all sides.
Sear the Roast:
Heat olive oil in a large skillet over medium-high heat. Sear the roast for 3-4 minutes per side until browned.
Transfer the roast to a slow cooker (or Dutch oven if using the oven method).
Sauté Aromatics:
In the same skillet, sauté the onions and garlic until fragrant and golden (about 3 minutes).
Stir in the tomato paste, thyme, and rosemary, cooking for another minute.
Deglaze the Pan:
Add the red wine to the skillet, scraping up any browned bits. Let it simmer for 2-3 minutes.
Pour the mixture into the slow cooker with the roast.
Add Vegetables:
Arrange the potatoes and carrots around the roast in the slow cooker.
Pour beef broth over everything.
Cook the Pot Roast:
Slow Cooker Method: Cook on low for 8-10 hours or on high for 4-5 hours.
Oven Method: Preheat oven to 325°F (160°C). Cover the Dutch oven and cook for 3-4 hours, until the meat is tender and falls apart.
Serve:
Remove the roast and vegetables from the pot. Shred the roast with forks if desired.
Strain the cooking liquid to make a gravy, if desired, by thickening it with cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water).
Garnish with fresh parsley and serve hot!
Prep Time: 15 minutes
Cook Time: 8 hours (slow cooker) / 4 hours (oven)
Servings: 6
This hearty pot roast is a perfect comfort food for any occasion, rich with flavor and fall-apart tender meat!
Step-by-Step Guide
Follow this detailed guide for a foolproof pot roast. First, ensure your chuck roast is completely dry before seasoning; this is crucial for a proper sear. When searing, do not move the meat until it releases easily from the pan, ensuring a deep, flavorful crust. After transferring the roast, take your time sautéing the onions and garlic until they are truly golden. When deglazing, scrape every bit of fond (the browned bits) from the pan—this is pure flavor. For the most tender result, use the low-and-slow method, whether in a slow cooker or oven, and resist the urge to open the lid frequently, as this releases heat and steam.
Serving Suggestions
This classic pot roast is a complete meal, but it pairs beautifully with crusty bread for soaking up the rich juices or buttery egg noodles. For a fresh contrast, serve it alongside a simple arugula salad with a lemon vinaigrette. Leftovers make incredible sandwiches the next day, or you can shred the meat for a hearty pot roast pasta sauce or savory tacos.
How-to Summary
To make classic pot roast: 1) Season and sear a chuck roast until browned. 2) Sauté onions, garlic, tomato paste, and herbs. 3) Deglaze the pan with red wine or broth. 4) Place everything in a slow cooker or Dutch oven with carrots, potatoes, and beef broth. 5) Cook low and slow until the meat is fork-tender. 6) Serve the roast and vegetables with the reduced cooking liquid as a gravy.
Frequently Asked Questions
Can I prepare this pot roast ahead of time? Absolutely. You can sear the roast and prepare the aromatics a day in advance. Store them separately in the refrigerator, then combine and start cooking the next day.
What’s the best cut of meat for pot roast? Chuck roast is ideal because its marbled fat and connective tissue break down during long cooking, resulting in incredibly tender, flavorful meat.
My cooking liquid is thin. How do I make a thicker gravy? After removing the roast and vegetables, strain the liquid into a saucepan. Simmer to reduce, or thicken with a slurry of equal parts cornstarch and cold water, whisked in until desired consistency is reached.
Can I use other vegetables? Yes. Parsnips, turnips, or celery root are excellent additions. Add more delicate vegetables like peas during the last 30 minutes of cooking.
Is the red wine necessary? No, but it adds depth and acidity. You can substitute entirely with beef broth or use a non-alcoholic red wine. A tablespoon of balsamic vinegar added to the broth can mimic some complexity.
Common Mistakes to Avoid
Avoid skipping the searing step, as it builds foundational flavor. Do not overcook the aromatics; burnt garlic will make the entire dish bitter. Ensure there is enough liquid in the pot—it should come about halfway up the side of the roast—to prevent drying out. Finally, do not undercook the roast; it must reach an internal temperature where it easily shreds with a fork, typically around 200-205°F.
Conclusion
Mastering this classic pot roast is about embracing the slow cooking process. The simple techniques of searing, deglazing, and braising transform humble ingredients into a deeply satisfying and impressive centerpiece meal. With the detailed steps, tips, and FAQs provided, you are equipped to create a perfect, comforting pot roast that will become a cherished recipe in your home cooking repertoire.