This tender pot roast will quickly become a household favorite. It's cooked in the slow cooker and comes out tender and delicious every time. It's perfect for a home cooked meal on a busy night.
The roast is seasoned with garlic, thyme, and rosemary and the red wine and beef broth keep it nice and juicy.
Conveniently, you can even cook potatoes alongside the roast, so it's a one-pot dish. Skip them or cook them separately if you prefer. The recipe includes a very simple gravy that you might consider adding as well.
The best part? If you choose the cut carefully, the chuck roast is an economical meal. You get the joy of saving money while feeding your family delicious food. How can you pass that up?
- 1 beef chuck pot roast (boneless)*
- Salt and freshly ground black pepper, to taste
- 3 tablespoons vegetable oil or olive oil (divided)
- 2 large onions (peeled and quartered)
- 4 medium carrots (cut into 3-inch pieces, halved lengthwise)
- 1 1/2 pounds small round white or red potatoes (or use larger potatoes, peeled and cut into 2-inch chunks)
- 2 cloves garlic (minced)
- 1/2 cup dry red wine
- 2 cups beef broth
- 1/2 teaspoon dried leaf thyme
- 2 sprigs fresh rosemary
- For the Gravy (optional):
- 2 tablespoons cornstarch
- 1/4 cup cold water
- Sprinkle the beef chuck roast all over with salt and freshly ground black pepper.
- Heat 2 tablespoons of vegetable oil or olive oil over medium-high heat in a large, heavy Dutch oven or large, deep saute pan. Add the onions to the pan. Cook, stirring until the onions are lightly browned.
- Add the carrots and cook, stirring for 2 minutes longer. Remove the carrots and onions to the slow cooker insert.
- Add the remaining 1 tablespoon of oil to the skillet and sear the roast. Turn it to brown all sides, about 6 to 8 minutes total. Remove the roast and place it on the onions and carrots. Arrange the potatoes around the roast.
- Add the garlic to the skillet and cook, stirring for 1 minute.
- Add the red wine and bring to a boil. Cook, stirring to scrape up browned bits until the wine is reduced by about one-third. Add the beef broth to the pan and bring to a simmer. Pour the mixture over the beef and vegetables in the slow cooker.
- Cover and cook on low for 7 to 9 hours, or on high for 3 1/2 to 5 hours. The roast should be very tender.
- Remove the roast and vegetables to a platter and keep warm for serving. Make gravy with the liquids, if desired.
How to Make the Gravy
- Strain and pour the meat juices into a saucepan (use a gravy separator to eliminate excess fats). Bring to a boil. Simmer for about 5 minutes, until slightly reduced and flavorful.
- Combine 2 tablespoons of cornstarch with 3 tablespoons of cold water. Stir until smooth and well blended.
- Stir the cornstarch mixture into the juices and cook, stirring until thickened.
Choosing the Best Roast Cuts
Cuts from the chuck are not only tender and delicious after long, slow cooking, they're also economical. Here are some of the best cuts for a pot roast.
- 7-Bone Roast
- Chuck Roast Center Cut
- Chuck Arm
- Shoulder Roast
- Cross Rib Roast
- Blade Roast
- Bottom Round
- Beef Brisket
- Rump Roast
|Nutritional Guidelines (per serving)|
|Total Fat||6 g|
|Saturated Fat||1 g|
|Unsaturated Fat||4 g|
|Dietary Fiber||3 g|