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!
