Pot Roast

Slow-cooked pot roast with tender beef, veggies, and rich gravy. Elevate this classic dish with a flavourful twist. Elevate your dinner game with this savory masterpiece! Tender beef, flavourful veggies, and a rich, velvety gravy make this dish a true crowd-pleaser. #ComfortFood 🍽️✨

For the longest time, pot roast wasn’t a staple in our kitchen rotation. Given our penchant for rice-centric meals, it never crossed our minds to pair it with freshly cooked jasmine rice. What we found lacking was its simplistic flavour profile and the thin broth that failed to enhance the beef. That’s why today, we’re introducing our own twist on the traditional pot roast.

In this version, I’ve opted to enrich the sauce by thickening it, resulting in a sumptuous gravy that coats every morsel of beef and vegetables. We’ve also infused it with ample garlic and onions to enhance its flavour profile. The result? A pot roast that surpasses expectations and is guaranteed to tantalize everyone’s taste buds!

Pot roast has a long history as a hearty, comforting dish, often enjoyed as a family meal or served at gatherings. Traditionally, it involves slow-cooking a tough cut of beef with vegetables in liquid until tender. While variations exist worldwide, the essence remains the same: tender meat, flavourful veggies, and a savory sauce.

Preparing pot roast may seem intimidating, but trust me, it’s simpler than it looks. Start by browning the beef to perfection, infusing it with layers of flavour. Then, add in aromatic veggies, herbs, and a splash of wine for depth.

The key to my pot roast? Thickening the braising liquid with flour to create a luscious gravy. As the beef slow-cooks, it becomes fork-tender, while the veggies soak up all the savory goodness. It’s a complete meal in one pot!

Pot roast isn’t just a dish—it’s a culinary journey, a labour of love that yields tender, succulent beef and hearty veggies bathed in a velvety gravy. With a few tweaks and a touch of creativity, you can transform this classic comfort food into a masterpiece worthy of any occasion.

So why wait? Gather your ingredients, fire up the slow cooker, and let the magic unfold. Your taste buds will thank you!

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Pot Roast

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 7 hours
  • Total Time: 7 hour15 mins
  • Yield: 8 1x
  • Category: Main Course
  • Cuisine: American

Description

Slow-cooked pot roast with tender beef, veggies, and rich gravy. Elevate this classic dish with a flavourful twist.


Ingredients

Units Scale
  • 2 kg beef chuck roast, rolled
  • 3 carrots, cubed
  • 3 celery stalks, chopped
  • 8 pcs pearl potatoes, scrubbed
  • 2 pcs large onion, quartered
  • 1 whole head garlic, peeled
  • 2 tsp dried rosemary
  • 2 tsp dried thyme
  • 1 tsp salt
  • 1 tsp freshly ground black pepper
  • 1 cup dry red wine
  • 3 cups beef broth
  • 1/3 cup all-purpose flour
  • olive oil

Instructions

  1. Pat the beef dry with paper towels, then season generously with salt and pepper all over.
  2. In a large skillet, heat the olive oil over high heat. Brown the beef aggressively on all sides until a deep dark brown crust forms, about 10 minutes in total.
  3. Transfer the browned beef to a slow cooker together with the onions and garlic cloves.
  4. Pour in the red wine and 2 cups of beef broth.
  5. Cover and cook on low for 4 hours.
  6. In a small bowl, mix together the flour and about 1 cup of beef broth until smooth. Pour this mixture into the slow cooker.
  7. Add the remaining beef broth, carrots, celery, dried rosemary, and dried thyme into the slow cooker.
  8. Cover and continue to cook on low for an additional 3 hours, or until the beef and vegetables are tender.
  9. Once cooked, remove the beef from the slow cooker and let it rest for 5 minutes before slicing it thickly.
  10. Adjust the salt and pepper of the gravy to taste.
  11. Serve.

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16 Responses

  1. My mouth is watering 🙂 I love pot roast minus vegetables though LOL

  2. Eha Carr says:

    *smile* As I like my beef rare, rare, rare I have never cooked this at home! But visiting friends coast-to-coast in the US my husband I were amazed how often that was the celebratory dish!!! Oft somewhat dull and boring!!! You make it sound so moreish and teach it so well and clearly perchance I should surprise the next lot of friends walking in ?

    • Raymund says:

      Me too. I love my beef rare, but there is something with pot roasts, its comforting.

      • Eha Carr says:

        *huge smile* I guess eating mostly Asian and Middle Eastern food I have simply not come up against the dish too often! Also I have never thought of food in terms of ‘comfort’ altho’ I read the term every day on posts etc. Somehow I just do not look at sustenance that way . . . and rarely eat ‘stew-type’ dishes altho’ they may be practical to cook!!!!

  3. Pot roasts really are the ultimate cold weather comfort food! And there are so many great ways to use the leftover shredded beef. Yum!!






  4. You’re so right, Raymund. There”s nothing quite so comforting as a pot roast. And yours looks divine.

  5. While this may be boring to some, it is the epitome of comfort to me and many others. No, it isn’t fancy but that isn’t always necessary.

  6. Hannah says:

    I do miss my mom’s pot roast, I can’t lie. There’s nothing else like it. It’s pure comfort in every language.

  7. This is a perfectly hearty and delicious dish, especially great for cold time of the year. I love everything in here from the tender and juicy meat and beautiful veggies to the rich sauce / gravy.

  8. With the use of a whole head of garlic along with the herbs and red wine, your pot roast has to be full of flavor.

  9. Lor says:

    What to do if we dont have slow cooker?

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