Description
A hearty and flavorful slow-cooked beef pot roast that is perfect for family gatherings.
Ingredients
Scale
- 3 pounds beef chuck roast
- 2 tablespoons olive oil
- to taste Salt and freshly ground black pepper
- 1 large onion, chopped
- 4 cloves garlic, minced
- 4 carrots, chopped into large pieces
- 2 stalks celery, chopped
- 2 cups beef broth
- 1 cup red wine (optional)
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- 2 tablespoons cornstarch mixed with 2 tablespoons water (for thickening)
Instructions
- Prepare the Beef:
- Pat the beef chuck roast dry with paper towels.
- Season generously with salt and black pepper.
- Sear the Beef:
- Heat olive oil in a large skillet or Dutch oven over medium-high heat.
- Sear the beef on all sides until browned, about 4-5 minutes per side.
- Transfer the beef to a slow cooker.
- Sauté the Vegetables:
- In the same skillet, add onions and garlic. Sauté until fragrant and onions are soft.
- Add carrots and celery, and cook for another 3-4 minutes.
- Stir in the tomato paste and cook for an additional 2 minutes.
- Assemble the Roast:
- Pour the sautéed vegetable mixture over the beef in the slow cooker.
- Add beef broth, red wine, Worcestershire sauce, thyme, rosemary, and bay leaves.
- Cook the Roast:
- Cover and cook on low for 8-10 hours or until the beef is tender and shreds easily with a fork.
- Thicken the Sauce:
- Remove the beef and vegetables from the slow cooker.
- Strain the liquid into a saucepan and bring to a simmer over medium heat.
- Stir in the cornstarch and water mixture to thicken the sauce to desired consistency.
- Serve:
- Serve the beef with the sauce poured on top, alongside the cooked vegetables.
Notes
- Searing the Meat: Don’t skip searing the meat as it locks in flavors and gives a richer taste.
- Wine Substitution: If you prefer not to use red wine, simply replace it with additional beef broth.
- Resting and Shredding: Allow the beef to rest for a few minutes before shredding to maintain juiciness.
- Vegetable Variations: Add potatoes or other root vegetables for added flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 8-10 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 100mg