Classic Slow Cooked Pot Roast with Vegetables

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Classic Slow Cooked Pot Roast with Vegetables

Introduction

Pot roast is a timeless comfort food, perfect for family dinners, holidays, or cozy nights at home. This dish involves slow-cooking a tough cut of beef until it’s fork-tender, infused with deep flavors from a rich broth, aromatic herbs, and hearty vegetables like potatoes and carrots. The slow-cooking method enhances the meat’s tenderness, creating a melt-in-your-mouth experience.

This recipe brings out the best in a chuck roast, combining rich seasonings, a flavorful broth, and the perfect balance of herbs to create a soul-satisfying meal.

History of Pot Roast

Pot roast has roots in European and American cooking traditions. French immigrants introduced “boeuf à la mode,” a slow-braised beef dish, while German and Jewish communities had similar versions like sauerbraten and brisket. In the U.S., it became a staple in the 19th and 20th centuries, as slow-cooking tough cuts of beef was an economical way to make a hearty meal. Today, pot roast remains a beloved dish across many cultures.

Ingredients

For the Roast:

  • 3–4 lbs beef chuck roast
  • 2 tbsp olive oil
  • Salt and black pepper, to taste
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 tsp Worcestershire sauce
  • 1 tbsp tomato paste

For the Vegetables:

  • 4 large carrots, cut into chunks
  • 1.5 lbs baby potatoes, halved
  • 1 large onion, sliced
  • 4 cloves garlic, minced

For the Gravy:

  • 2 cups beef broth
  • 1/2 cup red wine (optional, but adds depth)
  • 1 tbsp cornstarch (mixed with 2 tbsp water for thickening)
  • 1 bay leaf

Instructions

Step 1: Prepare the Roast

  1. Season the beef: Pat the chuck roast dry with a paper towel. Season generously with salt, pepper, garlic powder, onion powder, smoked paprika, thyme, and rosemary.
  2. Sear the meat: Heat olive oil in a large skillet over medium-high heat. Sear the roast for 3–4 minutes per side until it develops a golden crust.
  3. Add Worcestershire sauce and tomato paste: Rub them over the seared roast to enhance flavor.

Step 2: Prepare the Slow Cooker (or Dutch Oven)

  1. Layer the vegetables: Place sliced onions, garlic, carrots, and baby potatoes at the bottom of the slow cooker or Dutch oven.
  2. Add the roast on top: Place the seared meat over the vegetables.

Step 3: Make the Broth

  1. Mix the liquids: Combine beef broth, red wine, and bay leaf. Pour over the roast.
  2. Cook low and slow:
  • Slow Cooker Method: Cook on low for 8 hours or high for 4–5 hours until the meat is fall-apart tender.
  • Oven Method: Preheat oven to 300°F (150°C) and cook covered for 3.5–4 hours in a Dutch oven.

Step 4: Make the Gravy

  1. Thicken the sauce: Remove the roast and vegetables. Strain the cooking liquid and simmer in a saucepan. Stir in cornstarch slurry, whisking until thickened.
  2. Shred or slice the beef: Serve with vegetables and pour gravy over the top.

Benefits of Pot Roast

  1. High in Protein – Supports muscle growth and repair.
  2. Rich in Iron – Helps maintain healthy blood and energy levels.
  3. Loaded with Nutrients – Carrots and potatoes provide fiber, vitamins, and antioxidants.
  4. Comfort Food Appeal – Warms the soul and brings people together.

Nutrition Information (Per Serving)

  • Calories: ~450
  • Protein: 45g
  • Carbohydrates: 35g
  • Fat: 18g
  • Fiber: 5g
  • Iron: 20% DV

Conclusion

Pot roast is the ultimate comfort food, packed with deep flavors, tender meat, and hearty vegetables. It’s a meal that’s not only delicious but also nostalgic, bringing families together around the dinner table. Whether served for Sunday dinner or a special occasion, this slow-cooked delight never fails to impress.

Who Will Love This Recipe?

  • Meat Lovers – Juicy, tender beef packed with flavor.
  • Busy Cooks – Prep it in the morning and let it cook all day.
  • Home Chefs – A satisfying dish that’s easy yet impressive.

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