Description
This Slow-Cooked Pot Roast recipe features tender chuck roast simmered in a flavorful mixture of red wine, crushed tomatoes, and aromatic herbs. Slow-cooked to perfection, the pot roast is juicy, rich, and perfect for hearty family dinners. Serve alongside mashed potatoes or roasted vegetables for a comforting meal.
Ingredients
Scale
Meat
- 3-4 lb (1.5-2 kg) chuck roast or beef brisket
Vegetables
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 large carrots, diced
- 2 celery stalks, diced
Liquids & Sauces
- 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 & Spices
- 2 sprigs fresh rosemary (or 1 teaspoon dried rosemary)
- 2 sprigs fresh thyme (or 1 teaspoon dried thyme)
- Salt and pepper, to taste
Others
- 2 tablespoons olive oil
- Fresh parsley, chopped (for garnish)
Instructions
- Season the Meat: Generously season the chuck roast with salt and pepper on all sides to enhance its natural flavors.
- Sear the Roast: Heat olive oil in a large Dutch oven over medium-high heat. Add the roast and sear for 3-4 minutes on each side until browned. Remove the roast and set aside.
- Sauté Vegetables: In the same pot, add chopped onion, carrots, celery, and minced garlic. Sauté for 5-7 minutes until the vegetables are softened and fragrant.
- Deglaze the Pot: Pour in the red wine (if using) and scrape up browned bits from the bottom of the pot. Simmer for 2-3 minutes to reduce the wine. If not using wine, deglaze with beef broth instead.
- Add Liquids and Herbs: Stir in crushed tomatoes, tomato paste, and beef broth. Mix well and add fresh or dried rosemary and thyme for aromatic flavor.
- Combine and Prepare for Cooking: Place the seared roast back into the pot, ensuring the liquid covers about halfway up the sides of the meat. Cover with a tight-fitting lid.
- Sear and Prep Oven: Preheat your oven to 325°F (165°C) for the slow-cooking process.
- Slow Cook the Roast: Cook the pot roast in the oven for 3-4 hours, or until the meat is fork-tender. Alternatively, you can transfer everything to a slow cooker and cook on low for 8 hours or on high for 4-5 hours.
- Rest and Shred: Remove the roast from the pot and let it rest for a few minutes. Shred or slice the meat as desired, and return it to the pot to soak up the flavorful sauce.
- Garnish and Serve: Sprinkle with freshly chopped parsley and serve hot alongside mashed potatoes, crusty bread, or roasted vegetables for a complete meal.
Notes
- You can substitute red wine with extra beef broth for a non-alcoholic version.
- Using a Dutch oven is ideal for stovetop-to-oven cooking, but a slow cooker can also be used.
- Make sure to brown the meat well for maximum flavor development.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
