Ingredients and preparation
Ingredients:
- 3-4 lb chuck roast
- 1 large onion, sliced
- 4-5 garlic cloves, minced
- 4 large carrots, peeled and cut into chunks
- 4-5 medium potatoes, peeled and quartered
- 2 cups beef broth
- 1 cup red wine (optional)
- 2 tbsp tomato paste
- 2 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- Salt and pepper to taste
- 2 tbsp olive oil
Preparation:
Before you begin cooking, it’s important to prepare all your ingredients to ensure a smooth process. Start by seasoning the chuck roast generously with salt and pepper on all sides. This will help to enhance the flavor of the meat as it cooks. Next, peel and chop the carrots and potatoes into large chunks, ensuring they are roughly the same size so they cook evenly. Slice the onion and mince the garlic cloves.
In a large skillet, heat the olive oil over medium-high heat. Once the oil is hot, sear the chuck roast on all sides until it develops a deep brown crust. This step is crucial for locking in the juices and adding a rich, savory flavor to the dish. After searing, transfer the roast to the crock pot.
In the same skillet, add the sliced onions and minced garlic, sautéing them for 2-3 minutes until they become fragrant and slightly softened. Stir in the tomato paste, allowing it to cook for another minute to deepen its flavor. Deglaze the pan with the red wine (if using), scraping up any browned bits from the bottom of the skillet. Let the wine simmer for a couple of minutes to reduce slightly, then pour the mixture over the roast in the crock pot.
Add the carrots, potatoes, beef broth, Worcestershire sauce, thyme, rosemary, and bay leaves to the crock pot. Make sure the vegetables are evenly distributed around the roast. Now you’re ready to move on to the cooking process!
Step-by-step cooking instructions
Once all the ingredients are in the crock pot, cover it with the lid and set the temperature to low. Cooking the pot roast on low heat for an extended period allows the meat to become incredibly tender, practically falling apart with a fork. Let the roast cook for 8-10 hours. If you’re short on time, you can cook it on high for 4-6 hours, but the low and slow method is highly recommended for the best results.
As the roast cooks, the flavors from the beef, vegetables, and seasonings will meld together, creating a rich and hearty broth. About halfway through the cooking time, check the liquid level in the crock pot. If it looks like it’s drying out, you can add a little more beef broth or water to ensure the roast stays moist.
After the cooking time is complete, carefully remove the roast from the crock pot using tongs or a large spatula. It will be very tender, so handle it gently to avoid it falling apart. Transfer the roast to a cutting board and let it rest for about 10 minutes before slicing or shredding it.
While the roast rests, you can remove the bay leaves from the crock pot and give the vegetables a gentle stir. If you’d like to thicken the broth into a gravy, you can do so by transferring some of the liquid to a small saucepan. Bring it to a simmer over medium heat and whisk in a slurry made from 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water. Stir continuously until the gravy thickens, then pour it back over the roast and vegetables.
Tips for serving and storing
When it comes to serving your pot roast, presentation and timing are key. After allowing the roast to rest for about 10 minutes, you can either slice it into thick, hearty pieces or shred it with a fork, depending on your preference. The meat should be incredibly tender, so either method will work beautifully. Arrange the roast on a large serving platter, surrounded by the carrots and potatoes for a rustic, family-style presentation. Drizzle some of the rich broth or gravy over the top to keep the meat moist and flavorful.
If you’ve made gravy, serve it on the side in a gravy boat, allowing your guests to add as much or as little as they like. A sprinkle of fresh parsley or thyme can add a pop of color and a hint of freshness to the dish.
For side dishes, pot roast pairs wonderfully with crusty bread or dinner rolls to soak up the delicious juices. You can also serve it alongside a simple green salad or steamed green beans for a balanced meal.
When it comes to storing leftovers, pot roast keeps very well. Allow the roast and vegetables to cool completely before transferring them to an airtight container. Store the leftovers in the refrigerator for up to 3-4 days. If you have a lot of broth or gravy left, store it separately to prevent the vegetables from becoming too soggy.
For longer storage, pot roast can be frozen. Place the meat and vegetables in a freezer-safe container or heavy-duty freezer bag, and pour any remaining broth or gravy over the top to keep everything moist. Be sure to label the container with the date. Pot roast can be frozen for up to 3 months. When you’re ready to enjoy it again, thaw it in the refrigerator overnight and reheat it gently on the stovetop or in the microwave.