Perfect Beef Pot Roast
User Reviews
5
Perfect Beef Pot Roast
Description
This recipe for Perfect Beef Pot Roast starts by seasoning a boneless beef roast with salt and pepper, then searing it in a hot skillet to develop a browned crust. The roast is transferred to a slow cooker and layered with diced onions, carrots cut into large pieces, bite-sized Yukon gold potatoes, and minced garlic. Beef broth is poured over, and thyme and optional brown sugar are sprinkled in to enhance aroma and a touch of sweetness.
The slow cooker cooks the roast over eight hours on low heat, breaking down connective tissues and rendering the meat tender enough to shred with forks. The vegetables cook to a soft but intact texture, absorbing the beef and broth flavors. After cooking, shredding the roast removes any fat and creates a moist, richly flavored meat perfect for serving.
The dish is well suited to family meals needing comfort and heartiness. Serving with cooking juices spooned over the meat maintains moisture and adds depth. Fresh parsley garnish adds color and brightness as a finishing touch.
Notes suggest using a boneless chuck roast for best results, though a round roast or rump roast is acceptable alternatives. Careful searing before slow cooking improves flavor and appearance. Adjusting seasoning of the vegetables and meat after cooking allows for personalization. This pot roast style is convenient and forgiving, yielding a satisfying main dish.
Ingredients
- 1 Tablespoon neutral cooking oil generic cooking oil
- 3 to 5 lb. beef roast chuck, round, etc
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 medium onion finely diced
- 6 carrot cut into large pieces
- 1 lb. potato bite-size pieces, Yukon gold variety
- 6 garlic minced, cloves
- (1) ounce can beef broth
- 1/2 teaspoon thyme
- 1 Tablespoon brown sugar (optional)
- salt to taste
- black pepper to taste
Instructions
- Sprinkle beef roast with salt and pepper on both sides. Heat a large skillet over medium-high heat. Add oil. Place beef roast in skillet and cook for 4-5 minutes per side.
- Place roast in a slow cooker. Cover with onions, carrots, yukon gold potatoes, and garlic. Pour beef broth over roast. Sprinkle with thyme and brown sugar.
- Cook on LOW setting for 8 hours. Remove lid and remove the roast from the slow cooker and place on a platter. Take two forks and shred the roast, removing any fat from the roast. Taste the carrots and potatoes and add more salt and pepper, if needed.
- When ready to serve, ladle some of the beef broth onto the beef roast to keep it moist and flavorful. May garnish with chopped fresh parsley, if so desired.
Notes
- Use boneless chuck roast for best texture; round or rump roast are acceptable substitutes.
- Sear the roast before slow cooking to develop flavor and color on the meat surface.
- Adjust seasoning with salt and pepper after cooking to suit taste.
- Serve with cooking juices ladled over to keep the shredded meat moist and flavorful.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 408 kcal
% Daily Value*
| Calories | 408kcal | 20% |
| Carbohydrates | 26g | 9% |
| Protein | 51g | 102% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 125mg | 42% |
| Sodium | 569mg | 24% |
| Potassium | 1352mg | 29% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 10203IU | 204% |
| Vitamin C | 22mg | 24% |
| Calcium | 92mg | 9% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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