Classic Pot Roast

Zutaten

3-4 lbs chuck roast

1 tbsp olive oil

1 large onion diced

1 lb carrots ends removed and chopped

2 cups celery roughly chopped

2 large garlic cloves minced

4 tsp kosher salt

1 ½ tsp black pepper

4 cups beef stock

1 tbsp Worcestershire sauce

1 cup water additional if needed

3 bay leaves

½ cup red wine

1 ½ tsp thyme leaves

Anweisungen

Preheat Oven and Sear the Roast

Preheat your oven to 325°F (163°C).

Place a large dutch oven on the stove over medium-high heat and add olive oil.

Season the chuck roast generously with kosher salt and black pepper.

Sear the chuck roast on all sides until a dark golden-brown crust forms, approximately 4-5 minutes per side. Remove the roast and set aside.

Cook the Vegetables

Reduce the heat to medium and add the diced onion and roughly chopped celery to the dutch oven. Cook until the onion becomes translucent, about 5 minutes.

Add the minced garlic and cook for another minute.

Deglaze and Combine Ingredients

Pour in the red wine and cook until it reduces by half, about 7-10 minutes.

Add the beef stock, Worcestershire sauce, bay leaves, thyme leaves, and the seared chuck roast back into the pot. The liquid should cover the roast; if it doesn’t, add an additional cup of water.

Braise the Roast

Bring the mixture to a boil, then cover the dutch oven with a lid and place it in the preheated oven.

Cook for 3-5 hours, or until the meat is fork-tender and shreds easily.

Prepare the Gravy

Remove the chuck roast and vegetables from the pot with a slotted spoon, leaving the liquid behind.

Place the pot with the liquid back on the stove over medium heat.

In a small bowl, mix 2 tbsp of cornstarch with 3 tbsp of water to create a slurry. Whisk the slurry into the pot and continue to cook until the gravy thickens, about 3-5 minutes.

Taste and adjust seasoning with additional salt and pepper if needed.

Serve

Shred the chuck roast and serve with the vegetables.

Pour the thickened gravy over the roast or serve on the side.

Notizen

Slow Cooker Instructions:

Prepare the Roast:

Season the chuck roast generously with kosher salt and black pepper. You can sear the roast in a skillet with olive oil for 4-5 minutes on each side to develop a deep golden-brown crust. This step adds extra flavor but can be skipped if you prefer a simpler process.

Layer the Ingredients:

Add the diced onion, chopped carrots, chopped celery, and minced garlic to the bottom of the slow cooker. Place the chuck roast on top of the vegetables. Pour in the beef stock, Worcestershire sauce, red wine, and water (enough to cover the roast). Add the thyme leaves and bay leaves. If the liquid doesn’t cover the roast, add more water.

Cook:

Cover the slow cooker with the lid and cook on low for 8-10 hours or on high for 4-5 hours, until the meat is fork-tender and easily shreds.