Description
This Slow-Cooked Pot Roast recipe features a tender and flavorful chuck roast simmered with aromatic vegetables, herbs, and a rich tomato and red wine sauce. Perfectly seared and then slow-cooked to fork-tender perfection, it’s an ideal hearty meal served with classic sides like mashed potatoes or crusty bread.
Ingredients
Scale
Meat
- 3-4 lb (1.5-2 kg) chuck roast or beef brisket
Vegetables & Herbs
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 large carrots, diced
- 2 celery stalks, diced
- 2 sprigs fresh rosemary (or 1 teaspoon dried rosemary)
- 2 sprigs fresh thyme (or 1 teaspoon dried thyme)
- Fresh parsley, chopped (for garnish)
Liquids & Sauces
- 2 tablespoons olive oil
- 1 cup beef broth
- 1 cup red wine (optional, or substitute with more broth)
- 1 can (14 oz) crushed tomatoes
- 2 tablespoons tomato paste
Seasonings
- Salt and pepper, to taste
Instructions
- Season the Meat: Generously season the chuck roast with salt and pepper on all sides to enhance the flavor of the beef before cooking.
- Sear the Roast: Heat olive oil in a large Dutch oven over medium-high heat. Add the roast and sear on all sides until nicely browned, about 3-4 minutes per side. This step locks in the juices and adds depth to the final dish. Remove the roast and set aside.
- Sauté Vegetables: In the same pot, add the chopped onion, diced carrots, celery, and minced garlic. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened and fragrant, building the aromatic base of the stew.
- Deglaze the Pot: Pour in the red wine if using, scraping the bottom of the pot to loosen any browned bits. Simmer for 2-3 minutes to reduce slightly. If not using wine, deglaze with extra beef broth instead to maintain moisture and flavor.
- Add Tomatoes and Broth: Stir in the crushed tomatoes, tomato paste, and beef broth. Mix well to combine, then add rosemary and thyme for herbal notes that complement the beef.
- Return Roast to Pot: Place the seared roast back into the pot, ensuring the liquid covers about halfway up the sides of the meat. Cover with a tight-fitting lid to trap moisture during cooking.
- Oven Cooking: Preheat your oven to 325°F (165°C). Cook the covered pot roast in the oven for 3-4 hours, or until the meat is fork-tender and easily shredded.
- Slow Cooker Option: Alternatively, transfer the contents to a slow cooker and cook on low for 8 hours or on high for 4-5 hours to achieve the same tender result.
- Rest and Serve: Remove the roast and let it rest for a few minutes. Then shred or slice the meat as desired. Return the shredded meat back into the pot to soak up the flavorful sauce or serve with sauce drizzled on top.
- Garnish and Enjoy: Sprinkle freshly chopped parsley over the pot roast before serving. Serve hot with your choice of sides such as creamy mashed potatoes, crusty bread, or roasted vegetables for a comforting meal.
Notes
- Red wine adds depth but can be substituted with additional beef broth for a non-alcoholic version.
- Searing the meat is important for flavor development but can be skipped in a pinch for a quicker prep.
- Using fresh herbs enhances flavor, but dried herbs work well if fresh are unavailable.
- Leftovers can be stored in the refrigerator for 3-4 days or frozen for up to 3 months.
- For thicker sauce, remove the lid during the last 30 minutes of cooking to allow liquids to reduce.
