Description
This Slow-Cooked Pot Roast recipe delivers a tender, flavorful beef meal perfect for comforting family dinners. The chuck roast is seared and then slowly cooked with aromatic vegetables, herbs, and a rich tomato and red wine broth until fork-tender. Ideal for serving with mashed potatoes or crusty bread, this classic dish brings warm, hearty flavors to your table with minimal effort.
Ingredients
Scale
Meat and Oil
- 3-4 lb (1.5-2 kg) chuck roast or beef brisket
- 2 tablespoons olive oil
Vegetables and Aromatics
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 large carrots, diced
- 2 celery stalks, diced
Liquids and Tomato
- 1 cup beef broth
- 1 cup red wine (optional, or substitute with more broth)
- 1 can (14 oz) crushed tomatoes
- 2 tablespoons tomato paste
Herbs and Seasoning
- 2 sprigs fresh rosemary (or 1 teaspoon dried rosemary)
- 2 sprigs fresh thyme (or 1 teaspoon dried thyme)
- Salt and pepper, to taste
Garnish
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Meat: Season the chuck roast generously with salt and pepper on all sides to enhance flavor.
- Sear the Roast: Heat olive oil in a large Dutch oven over medium-high heat. Add the roast and brown it on all sides, about 3-4 minutes per side. Remove the roast and set aside to retain the delicious crust.
- Sauté the Vegetables: Using the same pot, add chopped onion, carrots, celery, and minced garlic. Sauté for 5-7 minutes until vegetables soften and become fragrant, which builds the flavor base.
- Deglaze the Pot: Pour in red wine if using, scraping the bottom of the pot to loosen browned bits. Simmer 2-3 minutes to reduce alcohol and concentrate flavor. If skipping wine, use beef broth for deglazing instead.
- Add Tomatoes and Broth: Stir in crushed tomatoes, tomato paste, and beef broth until well combined. Add rosemary and thyme to infuse herbal aromas into the sauce.
- Return the Roast to the Pot: Place the seared roast back into the pot, ensuring the liquid covers about halfway up the roast’s sides. Cover with a tight-fitting lid to trap steam and cook evenly.
- Cook the Roast: For oven method, preheat to 325°F (165°C) and cook in the covered pot for 3-4 hours until the meat is fork-tender. Alternatively, transfer all ingredients to a slow cooker and cook on low for 8 hours or on high for 4-5 hours.
- Serve: Remove the roast and let it rest a few minutes. Slice or shred the meat as desired. Return shredded meat to the pot to soak up the savory sauce or serve with the sauce drizzled on top.
- Garnish: Sprinkle freshly chopped parsley over the dish and serve hot, accompanied by mashed potatoes, crusty bread, or roasted vegetables.
Notes
- You can substitute the chuck roast with beef brisket for a slightly different texture.
- Red wine is optional but adds a deep, rich flavor; replace it with beef broth if desired.
- Cooking times vary by the size and type of meat—check doneness by testing if the meat easily falls apart with a fork.
- For a thicker sauce, remove the lid during the last 30 minutes of oven cooking to allow excess liquid to evaporate.
- Leftovers store well in the refrigerator for up to 3 days and taste even better the next day.
