Slow-Cooked Pot Roast Recipe

Introduction

There’s something incredibly comforting about a slow-cooked pot roast. The aroma that fills the kitchen as it simmers away is enough to make anyone’s mouth water. This recipe has become a staple in my home, especially during chilly evenings. My family can’t get enough of the tender meat and rich, savory sauce. Every bite is like a warm hug, and leftovers are always eagerly anticipated. Whether served with mashed potatoes or crusty bread, this pot roast never fails to impress.

Ingredients

• 3-4 lb (1.5-2 kg) chuck roast or beef brisket
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 2 large carrots, diced
• 2 celery stalks, diced
• 1 cup beef broth
• 1 cup red wine (optional, or substitute with more broth)
• 1 can (14 oz) crushed tomatoes
• 2 tablespoons tomato paste
• 2 sprigs fresh rosemary (or 1 teaspoon dried rosemary)
• 2 sprigs fresh thyme (or 1 teaspoon dried thyme)
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions

Prepare the Meat

Season the chuck roast generously with salt and pepper on all sides. This step is crucial for enhancing the flavor of the meat.

Sear the Roast

Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once hot, add the roast and sear it on all sides until it is deeply browned, about 3-4 minutes per side. This browning adds depth to the flavor of the dish. Remove the roast from the pot and set it aside.

Sauté the Vegetables

In the same pot, add the chopped onion, carrots, celery, and minced garlic. Sauté for about 5-7 minutes until the vegetables soften slightly and become fragrant. This step builds a flavorful base for the sauce.

Deglaze the Pot

Add the red wine (if using) to the pot, scraping up any browned bits from the bottom. Allow the wine to simmer for 2-3 minutes to reduce slightly. If you’re skipping the wine, use beef broth to deglaze the pot instead.

Add Tomatoes and Broth

Stir in the crushed tomatoes, tomato paste, and beef broth, mixing well to combine. Add the fresh rosemary and thyme to the pot for an aromatic touch.

Return the Roast to the Pot

Place the seared roast back into the pot, nestling it among the vegetables and sauce. Ensure that the liquid covers about halfway up the sides of the roast. Cover the pot with a tight-fitting lid.

Slow Cook

You have two options for cooking:

• Oven: Preheat the oven to 325°F (165°C). Place the covered pot in the oven and cook for 3-4 hours, or until the meat is fork-tender and easily pulls apart.
• Slow Cooker: Transfer everything into a slow cooker and cook on low for 8 hours or high for 4-5 hours until the meat is tender.

Serve

Once the roast is tender, remove it from the pot and let it rest for a few minutes. You can shred or slice the roast as desired. Return the shredded meat to the pot to soak up the sauce, or serve with the sauce drizzled on top.

Garnish

Sprinkle with freshly chopped parsley and serve the pot roast hot alongside mashed potatoes, crusty bread, or roasted vegetables.

Nutrition Facts

• Servings: 6
• Calories per serving: Approximately 450
• Total Fat: 20g
• Saturated Fat: 7g
• Cholesterol: 120mg
• Sodium: 800mg
• Total Carbohydrates: 30g
• Dietary Fiber: 4g
• Sugars: 6g
• Protein: 40g

Preparation Time

• Prep Time: 15 minutes
• Cook Time: 3-4 hours (oven) / 8 hours (slow cooker)
• Total Time: 3 hours 15 minutes to 12 hours (depending on cooking method)

How to Serve

• Serve hot, garnished with fresh parsley.
• Accompany with:
• Mashed potatoes
• Crusty bread
• Roasted vegetables
• A fresh green salad

Additional Tips

1. Choose the Right Cut: Chuck roast is ideal due to its marbling, which keeps it juicy during cooking.
2. Searing is Key: Don’t skip the searing step; it locks in flavor and adds richness.
3. Add Potatoes: For a complete meal, add cubed potatoes to the pot during the last hour of cooking.
4. Adjust Seasoning: Always taste and adjust the seasoning before serving to enhance the flavors.
5. Resting Time: Let the roast rest for a few minutes after cooking to help retain juices.

Recipe Variations

• Herb Variations: Experiment with different herbs such as thyme, oregano, or bay leaves for varied flavors.
• Vegetarian Option: Replace the beef with a hearty mushroom mixture and use vegetable broth.
• Spicy Kick: Add a few red pepper flakes or a splash of hot sauce for a little heat.
• Sweetness: Incorporate a tablespoon of brown sugar or balsamic vinegar for added depth.
• Different Meat Cuts: Use a brisket or round roast for different flavors and textures.

Serving Suggestions

• Pair with a robust red wine, such as Cabernet Sauvignon, to complement the rich flavors.
• Serve with a side of creamy coleslaw for a refreshing contrast.
• Incorporate a seasonal vegetable like green beans or Brussels sprouts.

Freezing and Storage

• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: Freeze the cooled pot roast in an airtight container or freezer bag for up to 3 months. To reheat, thaw overnight in the refrigerator and warm in a low oven or on the stovetop.

FAQ Section

1. Can I use other cuts of beef?

• Yes, brisket or round roast can also work, but may require adjustments in cooking time.

1. Is the red wine necessary?

• No, it’s optional. You can replace it with additional beef broth.

1. How do I know when the pot roast is done?

• It should be fork-tender and easily pull apart when done.

1. Can I add other vegetables?

• Absolutely! Potatoes, parsnips, or mushrooms make excellent additions.

1. What should I serve with pot roast?

• It pairs well with mashed potatoes, bread, or roasted veggies.

1. How do I store leftovers?

• Store in an airtight container in the fridge for up to 3 days.

1. Can I make this ahead of time?

• Yes, you can prepare it a day in advance and reheat before serving.

1. What if I don’t have fresh herbs?

• Dried herbs can be used; just adjust the amounts since they are more concentrated.

1. How do I reheat frozen pot roast?

• Thaw in the fridge overnight and reheat on the stove or in the oven at a low temperature.

1. Can I cook this on high heat?
   • For the oven method, cooking on a higher temperature is not recommended; it can lead to tougher meat.

Conclusion

This Slow-Cooked Pot Roast is the epitome of comfort food. With its tender, flavorful meat and robust sauce, it’s perfect for family dinners or gatherings. The versatility in cooking methods allows for convenience, whether you’re using a slow cooker or the oven. Give this recipe a try, and watch it become a beloved dish in your home, just as it has in mine. Enjoy every delicious bite!

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