Classic Beef Pot RoastA hearty, one-pot meal where the meat becomes tender enough to fall apart with a fork.
Ingredients
3-4 lb Chuck roast
(the best cut for slow cooking)
1 tbsp Olive oil
4 Large carrots,
peeled and cut into large chunks
6-8 Potatoes (small or medium),
halved or quartered
1 Onion,
quartered
3 Cloves garlic,
minced
1 Cup Beef brothTo taste: Salt and black pepper
Instructions
1. Sear the BeefGenerously season the chuck roast with salt and pepper on all sides. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Sear the meat until it is deeply browned on all sides (about 4–5 minutes per side). Remove the meat and set it aside.
2. Sauté the AromaticsIn the same pot, add the onion and garlic. Stir for 1–2 minutes until fragrant. Use this time to scrape up any browned bits from the bottom of the pan—that is where all the flavor is!
3. Deglaze and CombinePour in the beef broth. Return the roast to the pot, then nestle the carrots and potatoes all around the meat.
4. The Slow CookOven Method: Cover the pot with a tight-fitting lid and bake at 300°F (150°C) for 3 to 4 hours.Slow Cooker: Transfer everything to your slow cooker and cook on Low for 8 hours or High for 5–6 hours.
5. ServeOnce the meat is tender, remove it from the pot and let it rest for 10 minutes before slicing or shredding. Serve with the vegetables and pour the natural juices from the pot over the top.
Quick Tips for Best ResultsThe Cut:
Always use Chuck Roast. Other lean cuts (like Sirloin) will get tough and dry in a slow cooker.
The Veggies:
Cut the carrots and potatoes into large chunks. If they are too small, they will turn into mush during the long cooking time.
