Timeless Pot Roast
Experience the heartwarming flavors of a traditional pot roast, slow-cooked to perfection with tender beef, hearty vegetables, and rich herbs.
Prep time: 15 minutesCook time: 8 hoursServes: 6
Ingredients
3 lbs beef chuck roast
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 cup beef broth
1 cup red wine
3 carrots, sliced
2 onions, quartered
4 cloves garlic, minced
2 sprigs fresh rosemary
2 sprigs fresh thyme
2 potatoes, peeled and quartered
1 tbsp Worcestershire sauce
Instructions
1. Season the beef chuck roast with salt and black pepper.
2. Heat olive oil in a large skillet over medium-high heat.
3. Sear the beef roast on all sides until browned, about 4 minutes per side.
4. Transfer the roast to the crockpot.
5. In the same skillet, deglaze with red wine, scraping up any browned bits, then add beef broth.
6. Pour the liquid over the roast in the crockpot.
7. Add carrots, onions, garlic, rosemary, thyme, potatoes, and Worcestershire sauce to the crockpot.
8. Cover and cook on low for 8 hours or until the meat is tender and vegetables are soft.
9. Remove the roast and let it rest for 15 minutes before slicing.
10. Serve with vegetables and cooking liquid as gravy.
Storage
Store leftover pot roast in an airtight container in the refrigerator for up to 3 days.
Reheating
To reheat, place the pot roast in a covered dish and warm in a 325°F oven for 20-30 minutes or until heated through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
