Easy slow-cooked pot roast is the perfect meal for a cozy night in. With tender chuck roast and a medley of vegetables, this dish is brimming with savory flavors. The slow cooking process ensures that every bite is melt-in-your-mouth delicious.
While most of the ingredients in this recipe are commonly found in your pantry, you might need to pick up a few items at the supermarket. The chuck roast, red wine, and beef broth are essential. The herbs like rosemary and thyme might also not be staples in every kitchen. Make sure to grab these to capture the full depth of flavor.
Ingredients For Easy Slow-Cooked Pot Roast
Olive oil: Adds a rich, smooth flavor to the roast and helps to sear the meat.
Chuck roast: The star of this recipe, providing a tender and flavorful base.
Onion: Adds sweetness and depth to the dish.
Carrots: Contributes a subtle sweetness and a pop of color.
Celery: Offers a nice crunch and an aromatic touch.
Baby potatoes: Perfect for soaking up the rich juices.
Red wine: Enhances the flavor profile with a complex richness.
Beef broth: Adds a hearty depth and moistness to the roast.
Garlic: Infuses the dish with a robust, aromatic flavor.
Rosemary: Provides a fragrant, earthy note.
Thyme: Adds a subtle, minty flavor.
Bay leaf: Enhances the overall flavor with a slight bitterness.
One reader, Izzy Cox says:
This pot roast recipe is fantastic! The meat was incredibly tender, and the flavors were rich and comforting. The addition of red wine and fresh herbs made it extra special. Perfect for a cozy family dinner.
Techniques Required for Making Slow-Cooked Pot Roast
Yes.
How to sear meat: Heat oil in a pan until it shimmers, then place the meat in the pan without moving it for a few minutes to develop a brown crust. Turn and repeat on all sides. How to simmer: Heat the liquid until small bubbles form and gently rise to the surface, but do not let it reach a full boil. How to pull beef: Use two forks to gently pull the beef apart into large pieces, ensuring it is tender enough to shred easily.
How To Make Easy Slow-Cooked Pot Roast
This pot roast is made tender and juicy with slow-cooking. It’s simmered in herbed broth and cooked with potatoes and carrots for a complete filling dish.
Serves:
Ingredients
- 1tbspolive oil
- 4lbschuck roast,or rump roast
- 1large onion,chopped, or 2 small onions
- 4carrots,cut into 2-inch pieces
- 2stalkscelery,cut into 1½-inch pieces
- 1lbbaby potatoes
- 1cupred wine
- 2cupsbeef broth,or as needed
- 4clovesgarlic,coarsely chopped
- ½tsprosemary
- ½tspthyme
- 1bay leaf
Instructions
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Preheat oven to 300 degrees F.
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Season roast with salt and pepper.
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In a large dutch oven, heat olive oil over medium-high heat. Sear the roast on each side for about 4 minutes per side until browned, adding more oil if needed.
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Arrange onions around the roast. Combine wine, broth, rosemary, garlic, and thyme. Pour over the roast. Add bay leaf.
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Bring just to a simmer on the stovetop over medium-high heat. Once the broth is simmering, cover and place in the oven and bake 2 hours.
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Add potatoes, carrots, and celery, and bake an additional 2 hours or until the roast and potatoes are fork-tender.
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Discard bay leaf. Gently pull beef into large pieces with a fork or slice into thick pieces.
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Serve with juices and enjoy.
Nutrition
- Calories: 417.19kcal
- Fat: 14.01g
- Saturated Fat: 5.11g
- Trans Fat: 0.56g
- Monounsaturated Fat: 7.28g
- Polyunsaturated Fat: 1.58g
- Carbohydrates: 17.09g
- Fiber: 2.64g
- Sugar: 3.34g
- Protein: 51.02g
- Cholesterol: 145.15mg
- Sodium: 321.32mg
- Calcium: 63.25mg
- Potassium: 1459.03mg
- Iron: 7.00mg
- Vitamin A: 264.09µg
- Vitamin C: 15.26mg
Technique Tip for Making Perfect Slow-Cooked Pot Roast
To achieve a deeply flavorful sear on your chuck roast, make sure the olive oil is hot enough before adding the meat. You should see a shimmer on the surface of the oil, and it should sizzle when the roast touches the pan. This initial high heat will create a caramelized crust that locks in juices and enhances the overall taste of your pot roast.
Time-Saving Tips for Making Easy Slow-Cooked Pot Roast
Prep ingredients ahead: Chop onions, carrots, celery, and garlic the night before to save time.
Use pre-cut vegetables: Buy pre-cut baby potatoes and carrots to reduce prep time.
Quick sear: Sear the chuck roast in a hot pan for a faster browning process.
Instant pot option: Use an Instant Pot to cut the cooking time in half while still achieving tender meat.
Batch cooking: Make a larger batch and freeze portions for future meals.
One-pot method: Cook everything in the Dutch oven to minimize cleanup time.
Substitute Ingredients For Easy Slow-Cooked Pot Roast Recipe
olive oil - Substitute with canola oil: Canola oil has a similar smoke point and neutral flavor, making it a good alternative for browning the roast.
chuck roast - Substitute with brisket: Brisket is also a tough cut that becomes tender when slow-cooked, providing a similar texture and flavor.
onion - Substitute with shallots: Shallots offer a milder and slightly sweeter flavor, which can complement the dish well.
carrots - Substitute with parsnips: Parsnips have a similar texture but a slightly sweeter and earthier flavor, which can add depth to the pot roast.
celery - Substitute with fennel: Fennel has a similar crunch but adds a subtle anise flavor, which can enhance the complexity of the dish.
baby potatoes - Substitute with sweet potatoes: Sweet potatoes offer a different flavor profile with a touch of sweetness, which can balance the savory elements of the roast.
red wine - Substitute with beef broth: Using additional beef broth can maintain the liquid volume and savory flavor without the alcohol.
beef broth - Substitute with chicken broth: Chicken broth can be used if beef broth is unavailable, though it will result in a slightly lighter flavor.
garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though it will lack the same depth of flavor.
rosemary - Substitute with sage: Sage provides a different but complementary herbal note that can work well in a pot roast.
thyme - Substitute with oregano: Oregano has a robust flavor that can substitute for thyme, adding a different but still savory note.
bay leaf - Substitute with oregano: Oregano can add a different herbal complexity, though it will change the flavor profile slightly.
Best Way to Present Easy Slow-Cooked Pot Roast
Serve smaller portion sizes: Present the pot roast in elegant, bite-sized portions to highlight the tenderness and flavor of the beef.
Use decoration: Garnish with a sprig of fresh rosemary and a few thyme leaves to add a touch of color and aroma.
Plate with precision: Arrange the baby potatoes, carrots, and celery artfully around the pot roast to create a visually appealing dish.
Highlight the sauce: Drizzle the juices from the pot roast over the beef and vegetables, ensuring each element is coated with the rich, flavorful broth.
Use a sophisticated plate: Serve on a white, high-quality porcelain plate to make the colors of the pot roast and vegetables pop.
Add texture: Include a crispy element, such as a garlic and herb crostini, to provide contrast to the tender pot roast.
Incorporate height: Stack the pot roast slices slightly to give the dish dimension and make it more visually interesting.
Finish with a flourish: Add a light sprinkle of sea salt and freshly ground black pepper just before serving to enhance the flavors and add a touch of elegance.
Essential Tools for Making Slow-Cooked Pot Roast
Dutch oven: A heavy-duty pot with a tight-fitting lid, perfect for slow-cooking and braising the pot roast.
Oven: Used to bake the pot roast at a consistent temperature of 300 degrees F.
Stovetop: Needed to sear the roast and bring the broth to a simmer before transferring to the oven.
Tongs: Handy for turning and searing the roast on all sides.
Cutting board: Essential for chopping the onions, carrots, celery, and garlic.
Chef's knife: Used to slice and dice the vegetables and garlic.
Measuring cups: For accurately measuring the red wine and beef broth.
Wooden spoon: Useful for stirring the broth mixture and scraping up any browned bits from the bottom of the Dutch oven.
Fork: To gently pull the beef into large pieces once it's cooked.
Serving platter: To present the pot roast and vegetables beautifully.
Ladle: For serving the juices over the pot roast and vegetables.
How to Store and Freeze Easy Slow-Cooked Pot Roast
Let the pot roast cool completely before storing or freezing. This will prevent condensation from forming and causing freezer burn.
To store in the refrigerator, place the cooled pot roast and its juices in an airtight container. It will keep for up to 4 days in the fridge.
For longer storage, freeze the pot roast:
- Divide the pot roast and its juices into smaller, freezer-safe containers or resealable bags. This allows you to thaw only what you need for future meals.
- Remove as much air as possible from the bags before sealing to prevent freezer burn.
- Label the containers or bags with the date and contents for easy identification.
Frozen pot roast will maintain its best quality for up to 3 months. After that, it will still be safe to eat but may experience some changes in texture and flavor.
To thaw frozen pot roast, transfer it from the freezer to the refrigerator and allow it to thaw overnight. Alternatively, you can thaw it in the microwave using the defrost setting.
Reheat thawed pot roast in a covered dish in the oven at 350°F (175°C) until it reaches an internal temperature of 165°F (74°C). You can also reheat it in a pot on the stovetop over medium heat, stirring occasionally, until heated through.
If you have leftover gravy or juices, store them separately in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months. Reheat the gravy or juices in a pot on the stovetop before serving with the reheated pot roast.
How to Reheat Pot Roast Leftovers
Reheat in the oven: preheat your oven to 350°F (175°C). Place the leftover pot roast and vegetables in a baking dish, and add a splash of beef broth or water to keep the meat moist. Cover the dish with foil and bake for 20-30 minutes, or until the meat and vegetables are heated through.
Reheat on the stovetop: transfer the leftover pot roast and vegetables to a large pot or Dutch oven. Add a small amount of beef broth or water to prevent the meat from drying out. Cover the pot and heat over medium-low heat, stirring occasionally, until the meat and vegetables are warmed through, about 15-20 minutes.
Reheat in the microwave: place the leftover pot roast and vegetables in a microwave-safe dish. Add a small amount of beef broth or water to keep the meat moist. Cover the dish with a microwave-safe lid or plastic wrap, and microwave on high for 2-3 minutes, or until the meat and vegetables are heated through. Stir the contents halfway through the reheating process to ensure even heating.
Reheat in a slow cooker: transfer the leftover pot roast and vegetables to your slow cooker. Add a small amount of beef broth or water to prevent the meat from drying out. Cover the slow cooker and heat on low for 2-3 hours, or until the meat and vegetables are heated through.
Reheat and repurpose: shred the leftover pot roast and use it in various dishes, such as sandwiches, tacos, quesadillas, or shepherd's pie. To reheat the shredded meat, place it in a skillet with a small amount of beef broth or water and heat over medium heat until warmed through, stirring occasionally.
Random Fact About Slow-Cooked Pot Roast
A fun fact about this pot roast recipe is that the red wine not only adds a rich depth of flavor but also helps to tenderize the meat during the slow-cooking process.
Is Making Slow-Cooked Pot Roast at Home Economical?
This easy slow-cooked pot roast recipe is quite cost-effective for a household. The main ingredient, chuck roast, is a relatively affordable cut of beef. Vegetables like onions, carrots, celery, and baby potatoes are inexpensive and add bulk to the meal. The use of red wine and beef broth enhances flavor without significantly increasing costs. Overall, this recipe rates an 8 out of 10 for cost-effectiveness. The approximate cost for a household of 4 people is around $25-$30 USD.
Is This Slow-Cooked Pot Roast Healthy or Unhealthy?
This pot roast recipe has both healthy and unhealthy aspects. On the positive side, it includes nutrient-rich vegetables like onions, carrots, celery, and potatoes, which provide essential vitamins, minerals, and fiber. The use of herbs like rosemary and thyme adds flavor without relying on excessive salt or unhealthy additives. However, the recipe also has some drawbacks. The chuck roast is a fatty cut of meat, which can contribute to high saturated fat intake. Additionally, the use of red wine and a relatively long cooking time may result in the loss of some heat-sensitive nutrients.
To make this recipe healthier, consider the following suggestions:
- Trim any visible fat from the chuck roast to reduce the overall fat content
- Use a leaner cut of beef, such as round roast or sirloin tip, to lower the saturated fat intake
- Increase the variety and quantity of vegetables in the dish to boost the nutrient density
- Reduce the amount of red wine used or replace it with additional beef broth to minimize alcohol content
- Experiment with adding other health-promoting ingredients, such as mushrooms or pearl onions, to enhance the nutritional value and flavor profile of the dish
Editor's Thoughts on This Slow-Cooked Pot Roast Recipe
This slow-cooked pot roast recipe is a classic, hearty dish perfect for a comforting meal. The combination of red wine and beef broth creates a rich, flavorful base, while the rosemary, thyme, and garlic add aromatic depth. Searing the roast before slow-cooking ensures a beautiful crust and locks in juices. Adding vegetables halfway through cooking ensures they remain tender but not overcooked. The result is a melt-in-your-mouth roast with perfectly cooked vegetables, making it an ideal dish for family gatherings or a cozy dinner at home.
Enhance Your Easy Slow-Cooked Pot Roast Recipe with These Unique Side Dishes:
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Why trust this Easy Slow-Cooked Pot Roast Recipe:
This easy slow-cooked pot roast recipe is a foolproof way to achieve a tender and flavorful meal. The chuck roast is seared to perfection, locking in juices, while the combination of red wine and beef broth creates a rich, savory base. Fresh vegetables like carrots, celery, and baby potatoes add texture and nutrients. The slow-cooking process ensures that every bite is melt-in-your-mouth delicious. Trust this recipe for a comforting, hearty dish that’s perfect for any occasion.
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