What is the best beef cut for making pot roast?

The preferred cut is beef chuck roast due to its marbling and connective tissue which break down during slow cooking for tender, flavorful meat. Alternatives include brisket and sirloin, with brisket being fattier and sirloin leaner but less forgiving in long cooking.

Which vegetables should I include in my pot roast?

Classic vegetables include carrots, baby Yukon potatoes, and celery. Other good options are parsnips and mushrooms. Carrots add sweetness, potatoes provide creaminess, celery offers aromatic crunch, while mushrooms contribute earthiness.

Can I use a slow cooker instead of the oven for pot roast?

Yes, a slow cooker allows set-it-and-forget-it convenience. Cooking time is longer, usually 8 hours on low. The oven can yield a slightly richer crust from searing but both methods produce tender results.

Should I brown the meat before cooking my pot roast?

Browning the meat enhances flavor by creating a caramelized crust and adds color. While not mandatory, it significantly improves depth of taste. Browning vegetables also boosts aroma and texture.

Pot Roast: Hearty Classic and Slow Cooker Recipes

Description

🥩 Sink your teeth into a perfectly seasoned and fall-apart tender pot roast that will warm your soul!
🍽 Packed with hearty vegetables and rich flavors, this dish is ideal for family gatherings or cozy meals!

Ingredients

Scale

3.5 to 4-pound beef chuck roast
Salt and freshly ground black pepper
2 tablespoons olive oil
1 large onion, sliced
2 leeks, chopped
4 cloves garlic, minced
1 cup red wine
2 tablespoons tomato paste
4 cups beef stock
2 bay leaves
2 sprigs fresh thyme
2 tablespoons chopped fresh parsley
1 pound baby Yukon potatoes
3 carrots, peeled and chopped
2 stalks celery, chopped
2 parsnips, peeled and chopped
1 rutabaga, peeled and chopped
2 tablespoons butter
2 tablespoons flour
1 tablespoon Worcestershire sauce
1 tablespoon red wine vinegar (optional)

Instructions

1. Liberally season the beef chuck roast with salt and refrigerate uncovered for 12 to 48 hours.
2. When ready to cook, preheat the oven to 325°F and season the roast with freshly ground black pepper.
3. In a large Dutch oven, heat olive oil over medium heat. Sear the beef on all sides until browned.
4. Remove the beef and set aside. In the same pot, sauté onions and leeks with a pinch of salt until they begin to brown.
5. Add garlic and cook for an additional minute. Deglaze the pot with red wine, scraping up any browned bits.
6. Stir in the tomato paste and slowly add the beef stock, bay leaves, thyme, and parsley.
7. Return the beef to the pot, cover tightly, and cook in the preheated oven for 3.5 to 4 hours, or until the beef is fork-tender and the internal temperature reaches 200 to 210°F.
8. Add potatoes, carrots, celery, parsnips, and rutabaga to the pot about 70 minutes before the cooking time ends.
9. For the sauce, create a beurre manié by mixing butter and flour together, then stir it into the pot juices to thicken. Add Worcestershire sauce and red wine vinegar to taste.
10. Allow the pot roast to cool slightly before serving, garnished with additional parsley if desired.

Notes

🍷 Choose a well-marbled roast for ultimate tenderness and flavor.
🍖 Searing the meat creates a rich base of flavor and is a crucial step not to be skipped.
🥔 Add the root vegetables towards the end of cooking to avoid them getting too mushy.

Prep Time: 15 minutes
Refrigeration: 12-48 hours
Cook Time: 4 hours
Category: Main Course
Method: Braising
Cuisine: American

Nutrition

Serving Size: 1/6 of the roast
Calories: 821
Sugar: 5g
Sodium: 900mg
Fat: 48g
Saturated Fat: 18g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 5g
Protein: 65g
Cholesterol: 220mg