Description
A classic, hearty Pot Roast slow-cooked to tender perfection with a flavorful mix of vegetables, red wine, and aromatic herbs. This comforting dish features a well-browned beef chuck roast simmered for hours until fork-tender, served with carrots, celery, and potatoes in a rich, savory sauce.
Ingredients
Scale
Beef and Seasoning
- 2 kg / 4 lb beef chuck roast, rolled
- 1 tsp salt
- 1 tsp pepper
- 2 tbsp olive oil
Vegetables
- 1 large onion, cut into large dice
- 5 garlic cloves, peeled and smashed
- 5 carrots, peeled and cut into 2.5 cm / 1″ pieces
- 3 celery stalks, cut into 4 cm / 1.5″ pieces
- 750 g / 1.5 lb potatoes, peeled and cut into 2.5 cm / 1″ pieces
Liquids and Seasonings
- 1 cup (250 ml) dry red wine (substitute with beef broth if desired)
- 3 cups (750 ml) beef broth, low sodium
- 1/3 cup (50 g) all-purpose flour (plain, or gluten-free alternative)
- 1 tsp dried rosemary
- 1 1/2 tsp dried thyme
Instructions
- Prepare the Beef: Pat the beef chuck roast dry thoroughly with paper towels. Generously season all over with salt and pepper to enhance flavor.
- Brown the Beef: Heat olive oil in a skillet over high heat. Brown the beef aggressively for about 7 minutes, forming a deep, dark crust which is essential to build the flavor base of the roast.
- Transfer to Slow Cooker: Move the browned beef to a slow cooker, ensuring to reserve skillet for next steps.
- Sauté Onion and Garlic: In the same skillet, add diced onion and smashed garlic cloves. Cook for approximately 2 minutes until the onion softens and browns, developing additional flavor.
- Deglaze with Wine: Pour in the dry red wine, letting it reduce by half to concentrate the flavors, scraping any browned bits from the skillet. Then transfer this mixture to the slow cooker.
- Prepare Flour Mixture: Combine the all-purpose flour with about 1 cup of beef broth, no need to fully dissolve—lumps are acceptable. Pour this mixture into the slow cooker with the beef.
- Add Remaining Ingredients: Pour in the remaining beef broth, then add carrots, celery, dried rosemary, and thyme to the slow cooker, distributing evenly.
- Slow Cook First Phase: Cover and cook on LOW heat setting for 5 hours to slowly tenderize the beef and develop rich flavors. (Alternative: 45 minutes on HIGH pressure if using a pressure cooker or suitable oven method.)
- Add Potatoes and Continue Cooking: Add the peeled and chopped potatoes to the slow cooker. Continue cooking on LOW for an additional 3 hours until potatoes and beef are tender. (Alternative: 10 minutes on HIGH pressure if using a pressure cooker.)
- Rest the Beef: Carefully remove the beef from the slow cooker and let it rest for 5 minutes to retain juices.
- Adjust Seasonings: Taste the sauce and adjust salt and pepper as needed to suit your preference.
- Serve: Slice the rested beef thickly and serve alongside the cooked vegetables with plenty of the rich sauce. This dish pairs excellently with fresh bread, such as no knead dinner rolls, Irish soda bread, or cheese muffins to soak up the sauce.
Notes
- Note 1: Use a well-marbled beef chuck roast for optimal tenderness and flavor.
- Note 2a: Smashed garlic cloves release more flavor during sautéing.
- Note 2b: Use gluten-free flour if needed to accommodate dietary restrictions.
- Note 3a: Pressure cooker alternative timing is 45 minutes at high pressure for the initial cooking phase.
- Note 3b: Pressure cook potatoes for 10 minutes at high pressure if using this method.