There’s something incredibly comforting about a slow-cooked pot roast filling your home with delicious aromas. It’s a perfect Sunday meal, easy to prepare, and guaranteed to leave you with a satisfying, melt-in-your-mouth main course.
This recipe offers a traditional approach, but feel free to customize it with your favorite vegetables and herbs.
Ingredients:
- 3-4 pound beef chuck roast (choose a well-marbled cut for extra flavor)
- 2-3 tablespoons olive oil, divided
- 1 large onion, sliced
- 4 cloves garlic, minced
- 1 cup red wine (optional, you can substitute beef broth)
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon dried thyme
- 4 large carrots, peeled and cut into 2-inch chunks
- 1.5 pounds Yukon Gold potatoes, cut into halves or quarters
- 2-3 sprigs fresh rosemary
- Salt and freshly ground black pepper to taste
- 3 tablespoons cornstarch (optional, for thickening the gravy)
Instructions:
- Preheat your oven to 275°F (135°C). Pat the roast dry with paper towels and season generously with salt and pepper.
- Heat a large Dutch oven over medium-high heat. Add 1 tablespoon of olive oil. Sear the roast on all sides until browned, about 5-7 minutes per side. Transfer the roast to a plate.
- Add the remaining olive oil to the pot. Sauté the onion until softened and lightly browned, about 5 minutes. Stir in the garlic and cook for an additional minute.
- Pour in the red wine (or beef broth) and scrape up any browned bits from the bottom of the pot. Let the liquid simmer for a minute to deglaze the pan.
- Add the beef broth, Worcestershire sauce, thyme, and 1 cup of water. Bring to a simmer, then return the roast to the pot.
- Nest the carrots and potatoes around the roast. Tuck in the rosemary sprigs.
- Cover the pot tightly with a lid and transfer it to the preheated oven.
- Braise for 3-4 hours, or until the meat is fork-tender and vegetables are cooked through. Baste the roast occasionally with the pan juices.
Optional Thicken the Gravy: In a small bowl, whisk together the cornstarch and 2 tablespoons of cold water. Remove the pot roast from the oven and carefully transfer the meat and vegetables to a platter. Increase the oven temperature to 325°F (165°C). Bring the pan juices to a simmer on the stovetop over medium heat. Slowly whisk in the cornstarch slurry and cook for 1-2 minutes, or until the gravy thickens to your desired consistency.
Serve the pot roast with the vegetables and gravy, spooning the flavorful sauce over the meat.
Tips:
- For extra flavor, brown the roast with a mixture of olive oil and butter.
- You can substitute other vegetables like parsnips, turnips, or celery for the carrots and potatoes.
- Add a bay leaf to the pot for additional depth of flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Conclusion:
So ditch the takeout menus and create a heartwarming Sunday dinner with this fuss-free pot roast recipe. The slow braising process infuses the meat with rich flavor, while the surrounding vegetables become perfectly tender and absorb the delicious gravy. This recipe is sure to become a family favorite, bringing everyone together for a comforting and satisfying meal.
FAQs
What cut of beef is best for pot roast?
A well-marbled cut like a chuck roast is ideal for pot roast. The fat content helps to keep the meat moist and flavorful during the long cooking time.
Can I use a slow cooker for this recipe?
Absolutely! Simply brown the roast as directed in the recipe, then transfer everything (including the liquids) to your slow cooker. Cook on low for 8-10 hours, or until the meat is fork-tender.
Do I have to use red wine?
No, red wine is optional. You can substitute beef broth for the same amount of liquid.
How can I thicken the gravy?
For a thicker gravy, whisk together a cornstarch slurry (cornstarch mixed with cold water) and slowly whisk it into the pan juices after removing the pot roast from the oven. Bring to a simmer and cook for a minute or two, until the gravy reaches your desired consistency.
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