Pot Roast Recipe
Pot roast is the quintessential comfort food, offering a tender and flavorful meal that brings warmth and satisfaction to the table. This recipe transforms a simple beef chuck roast into a delectable feast, enhanced by a medley of vegetables and rich broth. Whether you’re cooking for a family gathering or a special occasion, this pot roast is sure to impress with its hearty and robust flavors.
Ingredients and Substitutions
The success of this pot roast depends on the quality and combination of its ingredients. You’ll need a 2 kg / 4 lb beef chuck roast, preferably rolled, to ensure it cooks evenly. To enhance the flavors, use 2 tablespoons of olive oil, and season with 1 teaspoon each of salt and pepper. Incorporate one large onion, diced into large pieces, and five garlic cloves, smashed for a burst of aroma. Add five carrots, peeled and cut into 2.5 cm / 1″ pieces, and three celery stalks, cut into 4 cm / 1.5″ pieces, for a robust vegetable base. For the liquid, use 1 cup (250 ml) of dry red wine, which can be substituted with beef broth if preferred, and 3 cups (750 ml) of reduced salt beef broth to keep the dish hearty yet balanced. Thicken the sauce with 1/3 cup (50 g) of plain or all-purpose flour (or use a gluten-free alternative if needed). Season further with 1 teaspoon of dried rosemary and 1 1/2 teaspoons of dried thyme. Finally, add 750 g / 1.5 lb of potatoes, peeled and cut into 2.5 cm / 1″ pieces, to complete this comforting and flavorful pot roast.
While these ingredients are essential for achieving the classic pot roast flavor, there are some substitutions you can make without compromising the dish. If you prefer not to use red wine, beef broth is an excellent alternative that still adds depth. For a gluten-free option, use a gluten-free flour blend in place of all-purpose flour.
Step-by-Step Instructions
Creating the perfect pot roast involves several key steps that build flavor and ensure tenderness. Here’s how to achieve culinary perfection:
Preparing the Beef Begin by patting the beef chuck roast dry with paper towels to remove any excess moisture. This step is crucial for achieving a good sear. Season the beef generously with salt and pepper on all sides.
Searing for Maximum Flavor Heat the olive oil in a skillet over high heat. Once hot, add the beef and sear it until a deep, dark crust forms on all sides, approximately 7 minutes. This browning process caramelizes the surface of the meat, locking in flavors and juices.
Building the Flavor Base with Vegetables After removing the seared beef, use the same skillet to sauté the onion and garlic for about 2 minutes until the onion is nicely browned. This step enhances the flavor base of the dish.
Slow Cooking Process Add the red wine to the skillet, allowing it to reduce by half. Pour this mixture into the slow cooker along with the beef. Combine the flour with about 1 cup of beef broth, mixing until there are only small lumps. Add this to the slow cooker, followed by the remaining broth, carrots, celery, rosemary, and thyme. Cover and cook on LOW for 5 hours, allowing the flavors to meld and the beef to become tender.
Final Steps for Perfection After 5 hours, add the potatoes to the slow cooker and continue to cook on LOW for an additional 3 hours. Once done, remove the beef from the slow cooker and let it rest for 5 minutes before slicing it thickly. Adjust the sauce’s seasoning with salt and pepper to taste.
Recipe Tips and Frequently Asked Questions
Choosing the Best Cut of Beef For a succulent pot roast, opt for a beef chuck roast, which becomes tender and flavorful with slow cooking.
Tips for Achieving the Perfect Sear Ensure the skillet is hot before adding the beef, and avoid moving the meat too soon to develop a rich crust.
Importance of Reducing the Wine Reducing the wine concentrates its flavors, enhancing the overall depth of the dish.
Slow Cooker vs. Pressure Cooker: Which to Use? Both methods yield excellent results. The slow cooker allows for a hands-off approach, while the pressure cooker offers a quicker alternative.
Can I Use a Different Cut of Beef? While chuck roast is preferred, other cuts like brisket or bottom round can be used, though they may require different cooking times.
What Can I Use Instead of Red Wine? Beef broth is a suitable substitute that still provides a rich flavor profile.
How Can I Make This Recipe Gluten-Free? Simply replace the all-purpose flour with a gluten-free flour blend to keep the recipe gluten-free.
Can This Recipe Be Made Ahead of Time? Yes, pot roast can be prepared a day in advance. Store it in the refrigerator and reheat gently to maintain its tenderness and flavor.
What to Serve with this Recipe
To complement the hearty pot roast, consider these delicious side dishes:
Ideal Side Dishes Mashed potatoes, green beans, or roasted Brussels sprouts make excellent accompaniments, balancing the richness of the roast.
Recommended Bread Pairings Serve with No Knead Dinner Rolls, No Yeast Irish Soda Bread, or Cheese Muffins to soak up the savory sauce.
Beverage Pairing Suggestions A robust red wine like Cabernet Sauvignon or a full-bodied ale pairs wonderfully with this dish, enhancing its flavors.
Storing and Reheating Leftovers
Proper storage and reheating ensure your leftovers remain as delicious as the original meal.
Best Practices for Storing Store the pot roast and vegetables in an airtight container in the refrigerator for up to 3 days.
How to Reheat without Losing Flavor Reheat gently in a covered skillet over low heat, adding a splash of beef broth if needed to maintain moisture.
This pot roast recipe is a celebration of hearty flavors and comforting textures, perfect for any occasion. By following these detailed instructions and tips, you’ll create a memorable meal that showcases the richness of slow-cooked beef and vegetables. Give this recipe a try and enjoy the delicious rewards it brings to your table.
Ingredients
- 2 kg / 4 lb beef chuck roast, rolled
- 2 tbsp olive oil
- 1 tsp each salt and pepper
- 1 onion (large), diced into large pieces
- 5 garlic cloves, smashed
- 5 carrots, peeled and cut into 2.5 cm / 1″ pieces
- 3 celery stalks, cut into 4 cm / 1.5″ pieces
- 1 cup (250 ml) dry red wine (substitute with beef broth)
- 3 cups (750 ml) reduced salt beef broth
- 1/3 cup (50 g) plain / all-purpose flour
- 1 tsp dried rosemary
- 1 1/2 tsp dried thyme
- 750 g / 1.5 lb potatoes, peeled and cut into 2.5 cm / 1″ pieces
Instructions
- Pat the beef dry with paper towels. Season generously with salt and pepper on all sides.
- Heat the olive oil in a skillet over high heat. Sear the beef until it forms a deep, dark crust, approximately 7 minutes.
- Transfer the seared beef to the slow cooker.
- Using the same skillet, sauté the onion and garlic for about 2 minutes until the onion is nicely browned.
- Add the wine to the skillet, allowing it to reduce by half, then pour this mixture into the slow cooker.
- Combine the flour with about 1 cup of the beef broth, mixing until there are only small lumps. Add this to the slow cooker.
- Pour in the remaining beef broth, then add the carrots, celery, rosemary, and thyme.
- Cover and cook on LOW for 5 hours. (Alternatively, pressure cook on HIGH for 45 minutes; see Note 3a for oven and stove instructions).
- Add the potatoes to the slow cooker and continue to cook on LOW for an additional 3 hours. (Or pressure cook on HIGH for 10 minutes).
- Once done, remove the beef from the slow cooker and let it rest for 5 minutes before slicing it thickly.
- Taste the sauce and adjust the salt and pepper as needed.
- Serve the beef with the vegetables and a generous amount of the sauce. Bread, such as No Knead Dinner Rolls, No Yeast Irish Soda Bread, or Cheese Muffins, makes an excellent accompaniment for mopping up the delicious sauce.
Pot Roast Recipe
Ingredients
- 2 kg / 4 lb beef chuck roast rolled
- 2 tbsp olive oil
- 1 tsp each salt and pepper
- 1 onion large, diced into large pieces
- 5 garlic cloves smashed
- 5 carrots peeled and cut into 2.5 cm / 1″ pieces
- 3 celery stalks cut into 4 cm / 1.5″ pieces
- 1 cup 250 ml dry red wine (substitute with beef broth)
- 3 cups 750 ml reduced salt beef broth
- 1/3 cup 50 g plain / all-purpose flour
- 1 tsp dried rosemary
- 1 1/2 tsp dried thyme
- 750 g / 1.5 lb potatoes peeled and cut into 2.5 cm / 1″ pieces
Instructions
- Pat the beef dry with paper towels. Season generously with salt and pepper on all sides.
- Heat the olive oil in a skillet over high heat. Sear the beef until it forms a deep, dark crust, approximately 7 minutes.
- Transfer the seared beef to the slow cooker.
- Using the same skillet, sauté the onion and garlic for about 2 minutes until the onion is nicely browned.
- Add the wine to the skillet, allowing it to reduce by half, then pour this mixture into the slow cooker.
- Combine the flour with about 1 cup of the beef broth, mixing until there are only small lumps. Add this to the slow cooker.
- Pour in the remaining beef broth, then add the carrots, celery, rosemary, and thyme.
- Cover and cook on LOW for 5 hours. (Alternatively, pressure cook on HIGH for 45 minutes).
- Add the potatoes to the slow cooker and continue to cook on LOW for an additional 3 hours. (Or pressure cook on HIGH for 10 minutes; see Note 3b).
- Once done, remove the beef from the slow cooker and let it rest for 5 minutes before slicing it thickly.
- Taste the sauce and adjust the salt and pepper as needed.
- Serve the beef with the vegetables and a generous amount of the sauce. Bread, such as No Knead Dinner Rolls, No Yeast Irish Soda Bread, or Cheese Muffins, makes an excellent accompaniment for mopping up the delicious sauce.
Notes
Other Beef Cuts
- Brisket: Works excellently in this recipe.
- Blade Roast: Will work but is leaner, resulting in tender meat that’s not as juicy. This can be compensated by adding plenty of sauce.
Tips
- Smashed Garlic (2a): Use the side of your knife and the palm of your hand to smash the garlic. It will burst open but remain mostly whole.
- Cornflour/Cornstarch Gluten-Free Alternative (2b): Mix 1 tbsp cornstarch with a splash of broth and add as per the recipe instead of flour. After the beef is cooked and removed, check the liquid thickness. To thicken, mix 1 tsp cornstarch with a splash of water, add to the liquid, and heat until thickened. Repeat if necessary.
Cooking Methods
Oven (3a):- Cover with a lid and cook in a Dutch oven or similar at 300°F/150°C for about 2 hours for 1 – 1.5 kg / 2 – 3 lb, or 3 hours for 2 kg / 4 lb.
- Add potatoes and cook for another hour until the meat is tender.
- Add 2 more cups of water, cover, and simmer for 2 – 2.5 hours, turning the meat once or twice until it starts to tenderize.
- Add potatoes and cook for another 30 minutes until the meat is very tender and the potatoes are soft. Monitor the water level.
- Adding potatoes later prevents them from disintegrating. If you prefer to add them at the beginning, use red potatoes as they hold up better during long cooking times.