Pot Roast
User Reviews
5
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Prep Time
15 mins
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Cook Time
8 hrs 20 mins
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Total Time
8 hrs 35 mins
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Servings
8
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Calories
615 kcal
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Course
Main Course, Dinner
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Cuisine
American
Pot Roast
Description
The Pot Roast recipe centers on a 2 kg rolled beef chuck roast seasoned and browned to create a deep crust. Aromatics including onion and smashed garlic are sautéed, then combined with red wine and beef broth to form the braising liquid. Carrots and celery add flavor and softness during the slow cook, and potatoes are added later to maintain some texture.
The beef is cooked slowly on low heat for several hours, allowing the connective tissue to break down and resulting in very tender meat with a satisfying crust contrast. The vegetables become soft and impart their flavor to the broth, which thickens into a rich sauce due to added flour or cornstarch. The final dish is served by slicing the rested beef and ladling generous sauce and vegetables alongside, with bread recommended for sopping up the sauce.
This recipe can adapt to different beef cuts like brisket or blade roast. Cooking methods include slow cooker, oven, or stove, with notes on timing and technique to retain optimal texture, such as adding potatoes later to prevent them from disintegrating. The recipe yields servings appropriate to typical beef intake and includes seasoning adjustments for the sauce after cooking.
The notes provide detailed guidance on ingredient handling, alternative cooking methods, and tips for sauce thickening. This thorough approach supports consistency and good results for home cooks preparing a classic pot roast.
Ingredients
- 2 kg / 4 lb beef chuck roast Note 1, rolled
- 1 tsp salt
- 1 tsp black pepper
- 2 tbsp olive oil
- 1 onion (large), cut into large dice
- 5 garlic peeled and smashed (Note 2a, cloves
- 5 carrot peeled and cut into 2.5cm/1" pieces
- 3 celery cut into 4 cm / 1.5" pieces, stalks
- 1 cup (250ml) red wine sub with beef broth, dry
- 3 cups (750ml) beef broth , salt reduced
- 1/3 cup (50g) flour (plain / all purpose) (GF - Note 2b)
- 1 tsp rosemary dried
- 1 1/2 tsp thyme dried
- 750g / 1.5 lb potato peeled and cut into 2.5 cm / 1" pieces
Instructions
- Pat beef dry with paper towels. Sprinkle generously with salt and pepper all over.
- Heat oil in a skillet over high heat. Brown aggressively all over - a deep dark brown crust is essential for flavour base! Should take about 7 minutes.
- Transfer beef to slow cooker.
- In the same skillet, add onion and garlic. Cook for 2 minutes until onion is browned.
- Add wine, reduce by half. Transfer to slow cooker.
- Mix together flour and about 1 cup of the broth. Lumps is fine. Pour into slow cooker.
- Add remaining broth, carrots, celery, rosemary and thyme into slow cooker.
- Cover and slow cook on LOW for 5 hours. (45 min pressure cook on HIGH, Note 3a for Oven and Stove)
- Add potato, slow cook on LOW for 3 hours. (10 min pressure cooker on HIGH, Note 3b)
- Remove beef. Rest for 5 minutes, then slice thickly.
- Adjust salt and pepper of Sauce to taste.
- Serve beef with vegetables and plenty of sauce! Bread also terrific for mopping up sauce - try these No Knead Dinner Rolls, No Yeast Irish Soda Bread or these fabulous Cheese Muffins.
Notes
- Beef chuck roast can be rolled or unrolled; both work well for this recipe.
- Cooking time depends on thickness; quantity of vegetables can be adjusted accordingly.
- Brisket or blade roast can substitute, adjusting for leanness and juiciness.
- Smashed garlic cloves add flavor but remain mostly whole during cooking.
- Use cornstarch mixed with broth as a gluten-free thickening alternative to flour.
- Potatoes are added later to keep them intact; red potatoes hold up better if added early.
- Carrots and celery become very soft but contribute significantly to sauce flavor.
- For oven cooking, use a Dutch oven at 300°F for the given times; stove simmering with water as needed is also possible.
- Slice beef thickly after resting; adjust salt and pepper in sauce to taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 615 kcal
% Daily Value*
| Serving | 481g | |
| Calories | 615cal | 31% |
| Carbohydrates | 23g | 8% |
| Protein | 53g | 106% |
| Fat | 33g | 51% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 173mg | 58% |
| Sodium | 704mg | 29% |
| Potassium | 1563mg | 33% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 6416IU | 128% |
| Vitamin C | 15mg | 17% |
| Calcium | 95mg | 10% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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