Pot Roast. Pot roast is a braised beef dish made by browning a roast-sized piece of beef before slow cooking the meat in a covered dish, sometimes with vegetables, in or over liquid. Pot roasts typically use the tougher cuts of beef—a chuck roast or shoulder roast—which have the most flavor. For pot roasts, and other slow cooked tough meats, fat is your friend!
Slow Cooked Balsamic Pot Roast is perfect for an easy weekday or weekend dinner!
Fall apart-tender beef is slow cooked in a garlic balsamic sauce, along with potatoes and carrots to complete your meal!
Making a simple, old-fashioned pot roast is an accomplishment any cook can achieve.
You can cook Pot Roast using 15 ingredients and 10 steps. Here is how you cook that.
Ingredients of Pot Roast
- You need 3-4 lb of boneless chuck roast, trimmed.
- It's 2 of large yellow onions; large dice.
- Prepare 3 stalks of celery; large dice.
- You need 3 of carrots; about 1/4" inch thick.
- It's 2 of large Idaho potatoes; peeled & large dice.
- It's 4 cloves of garlic; creamed.
- Prepare 4 C of beef stock.
- Prepare 2 of bay leaves.
- You need 1 T of tomato paste.
- It's 2 T of fresh rosemary; minced.
- You need 2 t of fresh thyme; minced.
- Prepare 1/4 C of worcestershire sauce.
- It's as needed of kosher salt & black pepper.
- Prepare as needed of vegetable oil.
- You need as needed of fresh parsley; minced.
In fact, many cooks swear pot roast is even better the second day after all the flavors have time to mix and mingle. Pot Roast - fall apart beef, tender flavour infused vegetables and potatoes smothered in a rich gravy. It's mouthwateringly good, yet simple to make, especially if you use a slow cooker. Dutch oven pot roast recipes are the ultimate comfort food.
Pot Roast instructions
- Preheat oven to 300°.
- Season roast with half the thyme and rosemary, salt, and pepper..
- Heat oil in a large oven-safe pot or dutch oven. Sear roast on all sides and remove to a plate..
- Add onions, carrots, and the remaining rosemary and thyme. Cook until onions begin to caramelize. Add garlic. Cook 30 seconds..
- Add tomato paste. Cook 1 minute..
- Add worcestershire sauce. Scrape up any brown bits remaining on the bottom of the pot. Cook until nearly dry..
- Return roast to pot. Add broth and bay leaves. Bring to a simmer. Cover..
- Transfer to oven. Cook for 3-4 hours or until roast is tender..
- Garnish with parsley..
- Variations; Cola, roasted garlic, bouqet garni, canola oil, bacon fat, crushed pepper flakes, red potatoes, fingerlings, sweet potatoes, turnips, rutabaga, parsnip, butternut squash, acorn squash, scallions, chives, leeks, red wine, beer, root beer, oregano, zucchini, green beans, bell peppers, jalapeños, paprika, shallots, pearl onion, asparagus, fennel, dried onion soup mix, chile puree, mushrooms.
When juicy pot roast simmers in garlic, onions and veggies, everyone comes running to ask, "When can we eat?" Classic Pot Roast is an easy comfort food that is an absolute favorite. A one pot meal made easy in Remember, I said that pot roast isn't a specific cut of meat and is more the method of how you cook. This pot roast in the crockpot is simply perfection. Comfort food is my weakness and there's nothing Crock Pot roast was always one of my dad's specialties. He'd use Porterhouse seasoning, toss in.
