Craving a hearty, comforting meal that’s packed with flavor and perfect for family dinner?
Look no further than this classic Beef Pot Roast recipe!
It’s the ultimate one-pot wonder, combining tender, melt-in-your-mouth beef with perfectly seasoned vegetables, all slow-cooked to perfection.
This recipe is simple, satisfying, and sure to become a family favorite. With just a few easy steps, you’ll be on your way to creating a rich, flavorful dish that’s ideal for dinners.
INGREDIENTS
5 to 6 lbs beef chuck roast ( i used 5.5 lbs)
Salt and pepper to your taste ( i used 2 Tbs salt and 1/2 Tbs pepper)
2 tsp oregano
1 tsp cumin
1 tsp chili powder
1 tsp onion powder
1 tsp garlic powder
2 Tbs olive oil to saute veggies
1 large onion, cut up
3 stalks of celery
4 large carrots, cut up
6 cloves of garlic, minced
salt and pepper to season veggies
2 to 3 Tbs oil to sear meat
2 Tbs butter to make sauce
3 Tbs flour
1/2 cup red wine, or chicken broth
2 cups chicken broth
2 Tbs Worcestershire sauce
5 Tbs tomato paste
4 Tbs brown sugar
3 bay leaves
fresh thyme (i did not measure, but about 1 handful)
4 to 5 sprigs of rosemary
- Pat the chuck roast dry and season it generously with salt, black pepper, oregano, cumin, chili powder, garlic powder, and onion powder.
- Make sure to rub the seasonings into the meat to ensure full flavor.
- Heat a cast iron pan over medium-high heat and add 2 tablespoons of olive oil.
- Once the oil is hot, add the chopped carrots, onions, and celery.
- Season lightly with salt and pepper and cook for about 5 minutes, until the vegetables start to caramelize.
- Add the minced garlic and sauté for an additional 30 seconds until fragrant.
- Transfer the sautéed vegetables to the bottom of your slow cooker.
- In the same cast iron pan, heat a bit more oil over medium-high heat.
- Sear the seasoned chuck roast pieces for about 3 minutes on each side, until they develop a nice brown crust.
- This step locks in the flavor and gives the roast a delicious outer layer. Once browned, place the chuck roast on top of the vegetables in the slow cooker.
- In the same pan, melt 2 tablespoons of butter. Once melted, stir in the all-purpose flour and cook for about 1 minute to remove the raw flour taste.
- Gradually pour in the red wine (or chicken broth) while stirring to deglaze the pan, scraping up any brown bits left from searing the beef. Let it simmer for about 1 minute until slightly thickened.
- Stir in the chicken broth, Worcestershire sauce, tomato paste, and brown sugar. Let the sauce simmer for another minute to let the flavors meld together.
- Pour the sauce over the beef and vegetables in the slow cooker. Add the bay leaves, fresh thyme, and rosemary on top of the meat.
- Cover the slow cooker with a lid and cook on low for 8-10 hours until the beef is tender and easily falls apart.
- Once the cooking time is up, remove the herbs (bay leaves, thyme, and rosemary).
- Let the pot roast rest for about 10-15 minutes.
- Skim any excess oil from the surface of the sauce.
- Serve the tender beef pot roast with the rich, flavorful vegetables and sauce on the side.,,
