Traditional Slow Cooked Pot Roast
A comforting pot roast recipe that has been cherished through generations, offering tender beef and hearty vegetables cooked to perfection in a slow cooker.
Prep time: 15 minutesCook time: 8 hoursServes: 6
Ingredients
3 lbs beef chuck roast
Salt and pepper to taste
2 tbsp olive oil
1 cup beef broth
1 cup red wine
1 tbsp Worcestershire sauce
2 lbs potatoes, peeled and quartered
4 carrots, cut into 1-inch pieces
2 onions, quartered
3 cloves garlic, minced
2 sprigs fresh rosemary
2 bay leaves
Instructions
1. Season the beef chuck roast generously with salt and pepper.
2. In a large skillet, heat olive oil over medium-high heat. Sear the roast on all sides until browned, about 4 minutes per side.
3. Transfer the seared roast to a slow cooker.
4. In the same skillet, add beef broth, red wine, and Worcestershire sauce, scraping up any browned bits. Bring to a simmer and then pour over the roast in the slow cooker.
5. Add potatoes, carrots, onions, garlic, rosemary, and bay leaves around the roast.
6. Cover and cook on low for 8 hours, or until the beef and vegetables are tender.
7. Remove rosemary sprigs and bay leaves before serving. Shred the beef slightly and serve with vegetables and cooking juices.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating
To reheat, gently warm the pot roast in a saucepan over low heat, or microwave 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.
