The melt-in-your-mouth tenderness of this slow-cooked pot roast is a classic dish. The roast simmers gently in a Dutch oven, transforming humble ingredients into a comforting masterpiece. As the oven’s gentle heat works its magic, the succulent beef becomes infused with a medley of herbs, spices, and vegetables.
Slow Cooked Pot Roast
Course: MainServings
8
servingsPrep time
20
minutesCooking time
4
hoursIngredients
3-4 lbs 3-4 boneless beef chuck roast
2 tbsp 2 olive oil, for searing the roast
2 tsp 2 salt
2 tsp 2 pepper
2 large 2 onions, peeled and quartered
4 cloves 4 garlic, minced
4 large 4 carrots, peeled and cut into 2" chunks
4 4 russet potatoes, peeled and quartered
2 cups 2 low sodium beef broth
1 cup 1 red wine or another cup of beef broth
2 tbsp 2 tomato paste
2 2 bay leaves
1/4 tsp 1/4 dried rosemary
1/2 tsp 1/2 dried thyme
Directions
- Preheat oven to 300°F (150°C).
- Heat olive oil in a Dutch oven over medium-high heat .
- Pat chuck roast dry with a paper towel and season with salt and pepper on all sides.
- Sear the roast in the Dutch oven until browned on all sides, about 3 to 4 minutes per side. Remove the roast from the Dutch oven and set it aside. Do not clean the pan.
- Add the quartered onions and carrots to the pan and sauté until the onions become translucent and the carrots start to soften, about 5 minutes.
- Add the garlic and cook for an additional 30 seconds while stirring.
- Add red wine (or beef broth) to deglaze the pan, scraping the bottom to loosen any browned bits.
- Mix in tomato paste and beef broth. Add the bay leaves, rosemary and thyme.
- Return the chuck roast to the Dutch oven, along with any accumulated juices. The liquid should come up about halfway up the sides of the roast. If needed, add more broth or water. Bring to a simmer.
- Cover the Dutch oven and transfer it to the oven.
- Cook the pot roast for about 1.5 to 2 hours.
- After this time, add in the potatoes. Cover and continue cooking for another 1 to 2 hours, or until the meat is fork-tender and the potatoes are cooked through.
- Serve the pot roast with the cooked carrots, potatoes, and onions, along with some of the braising liquid as a sauce.
