There’s something undeniably comforting about a classic pot roast. This timeless recipe, perfect for any season, brings tender beef, hearty vegetables, and rich flavors together into a dish that's both satisfying and uncomplicated.
Beef chuck roast is the star of this dish, offering a balance of marbling and texture, perfect for slow cooking. Olive oil helps sear the meat, locking in its juices. A sprinkle of salt and black pepper enhances the beef's natural flavors. Beef broth and red wine create a savory, rich base for cooking, tenderizing the meat and adding depth. Carrots and potatoes provide a hearty, sweet contrast, while onions and garlic bring aromatic warmth. Fresh rosemary and thyme add earthy notes, and a dash of Worcestershire sauce ties everything together with a hint of tangy umami.
This pot roast pairs wonderfully with crusty bread to soak up the savory juices. A light green salad with a tangy vinaigrette complements the rich flavors and adds a refreshing crunch. For a touch of decadence, serve with a side of creamy mashed potatoes.
Begin by seasoning your beef chuck roast generously with salt and black pepper. Heat up a large skillet over medium-high heat and add your olive oil. Once the oil is shimmering, place the roast in the skillet and sear each side for about four minutes until it's beautifully browned. This step is crucial for flavor, so don’t rush it.
Transfer the seared roast to your crockpot. In the same skillet, pour in the red wine to deglaze, scraping up those flavorful browned bits stuck to the pan. Let it simmer for a moment, then stir in the beef broth. Pour this liquid over the roast in the crockpot, letting it nestle around the meat.
Add your carrots, onions, garlic, rosemary, thyme, potatoes, and a splash of Worcestershire sauce to the crockpot. Ensure everything is evenly distributed, cover, and cook on low for about eight hours. By then, your kitchen will be filled with an inviting aroma, and the meat will be tender enough to fall apart with a fork.
Once done, carefully remove the roast and let it rest for about 15 minutes. This helps the juices redistribute, keeping every slice moist and flavorful. After resting, slice the roast and serve it alongside the vegetables, drizzling the rich cooking liquid over as a gravy.
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