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Slow-Cooked Pot Roast Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 34 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 3-4 hours (oven) or 4-8 hours (slow cooker)
  • Total Time: 3 hours 20 minutes (oven) or 8 hours 20 minutes (slow cooker)
  • Yield: 6-8 servings
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American

Description

This Slow-Cooked Pot Roast is a comforting and hearty meal featuring tender chuck roast simmered in a rich tomato and herb sauce with vegetables. Perfectly browned and slow-cooked to fork-tender perfection, it makes an ideal family dinner served alongside mashed potatoes, crusty bread, or roasted vegetables.

Ingredients

Meat and Seasoning

  • 3-4 lb (1.5-2 kg) chuck roast or beef brisket
  • Salt and pepper, to taste

Vegetables

  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 2 large carrots, diced
  • 2 celery stalks, diced

Liquids and Sauces

  • 2 tablespoons olive oil
  • 1 cup beef broth
  • 1 cup red wine (optional, or substitute with more broth)
  • 1 can (14 oz) crushed tomatoes
  • 2 tablespoons tomato paste

Herbs

  • 2 sprigs fresh rosemary (or 1 teaspoon dried rosemary)
  • 2 sprigs fresh thyme (or 1 teaspoon dried thyme)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Season the roast: Generously season the chuck roast with salt and pepper on all sides to enhance its flavor.
  2. Sear the meat: Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Add the roast and brown it on all sides, about 3-4 minutes per side, to develop a rich crust. Remove and set aside.
  3. Sauté the vegetables: In the same pot, add the chopped onion, carrots, celery, and minced garlic. Sauté for 5-7 minutes until the vegetables soften and release their aroma.
  4. Deglaze the pot: Pour in the red wine (if using) and scrape the browned bits from the bottom of the pot. Let it simmer for 2-3 minutes to reduce slightly. If you prefer not to use wine, deglaze with beef broth instead.
  5. Add tomatoes and broth: Stir in the crushed tomatoes, tomato paste, and beef broth. Mix until well combined, then add fresh or dried rosemary and thyme for herbaceous notes.
  6. Return the roast to the pot: Place the seared roast back into the pot, ensuring the liquid covers about halfway up the sides of the meat. Cover the pot with a tight-fitting lid.
  7. Bake slowly: Preheat the oven to 325°F (165°C). Cook the roast in the oven for 3-4 hours until it becomes fork-tender.
  8. Slow cook option: Alternatively, transfer the contents to a slow cooker and cook on low for 8 hours or on high for 4-5 hours for similar tenderness.
  9. Rest and serve: Remove the roast and let it rest for a few minutes. Slice or shred as desired, then return the meat to the sauce to soak up the delicious flavors or serve with the sauce drizzled on top.
  10. Garnish and serve: Sprinkle freshly chopped parsley over the dish and serve hot alongside mashed potatoes, crusty bread, or roasted vegetables for a complete, satisfying meal.

Notes

  • If you prefer a thicker sauce, remove the roast after cooking and simmer the sauce on the stovetop until it reaches desired consistency.
  • Substitute beef broth with vegetable broth for a slightly lighter flavor.
  • Red wine enhances depth but can be omitted for a non-alcoholic version.
  • Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
  • For an even more tender roast, use a slow cooker method and cook low and slow.

Find it online: https://slsrecipes.com/slow-cooked-pot-roast-recipe/