BeefCuisineFrenchMainsMeatQuick & Easy

Pot Roast

20 mins Cook
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NomNom Recipes 10 2

Pot Roast – ground beef, tender vegetables and potatoes in a rich sauce. It’s delicious and easy to prepare, especially if you use a slow cooker. However, this roast beef recipe can be made in the Instant Pot, the oven, or the slow cooker – choose what works best for you!

Pot Roast
Pot RoastNomNomWow

Pot Roast

Confession: I’ve hated stew most of my life. I just don’t get it – beef and vegetables are delicious, but usually they’re just simmered in a liquid that hasn’t thickened, so the end result looks like a clear soup.

There’s a lot of flavor, but when you pour it over beef and vegetables, it doesn’t stick at all because it’s runny.

So I decided to change and use a little flour to thicken the sauce. So it’s more of a sauce. In my opinion, this is a stew worthy of company! !
!

If you like tender roast beef simmered in a hot sauce, this stew recipe is for you!

How to make Pot Roast

  • Season the beef with salt and pepper
  • Sear the beef intensely – that’s the key to the sauce and flavor of the beef!
  • Sauté the onions and garlic, then deglaze a skillet or pot with red wine (or water or broth)*;
  • Combine all ingredients in slow cooker, instant or pressure cooker or saucepan with beef broth, carrots and celery Medium Oven;
  • Sprinkle with dried rosemary and thyme, then simmer on low for 8 hours, high pressure and high pressure for 55 minutes, or cook at 300°F/150°C for 4 hours;
  • Add between the potatoes, when the potatoes are cooked, the beef will be tender!

means bringing the liquid to a simmer and scraping the bottom of the pan to prevent the flavors stuck to the bottom of the pan from burning. It adds so much flavor to cooking soups!

Best cut of beef for pot roast is chuck roast

The best beef stew is roast beef chuck. It’s an affordable cut of beef that’s loaded with fat and needs to be cooked slowly to break down tough connective tissue so it’s perfectly tender to eat.

Blade Roast can be purchased loose, rolled or unrolled. You want to use roasted chuck rolls in this recipe, or the beef will end up lopsided. Supermarkets and butchers should bring rolled blade roast, otherwise you can roll it yourself and tie it with kitchen twine, or let the butcher do it for you

It’s essentially a slow cooked Roast Beef!

The main difference with this Char Roast recipe is that the cooking liquid is thickened so it looks like a hot sauce instead of how most Char Roasts are made.

So it’s basically roast beef simmered with tender meat in sauce and mild vegetables. All in one jar!

Because the beef should be mostly submerged in liquid while it simmers, you end up with lots and lots of liquid in the finished dish.

That means in my stew you get lots and lots of really tasty sauce.

This is a sensational “problem”. Reserve the leftovers and use it to submerge your potatoes and pour over the pasta (oh yes!!
), as a sauce for tomorrow night’s dinner

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Pot Roast

Pot Roast

maimoona
Pot Roast - ground beef, tender vegetables and potatoes in a rich sauce. It's delicious and easy to prepare, especially if you use a slow cooker. However, this roast beef recipe can be made in the Instant Pot, the oven, or the slow cooker – choose what works best for you!
prep time
5 mins
cooking time
20 mins
servings
2
total time
25 mins

Equipment

Ingredients

  • 2 kg / 4 lb beef chuck roast , rolled (Note 1)

  • 1 tsp each salt and pepper

  • 2 tbsp olive oil

  • 1 onion (large), cut into large dice

  • 5 garlic cloves , peeled and smashed (Note 2a)

  • 5 carrots , peeled and cut into 2.5cm/1" pieces

  • 3 celery stalks , cut into 4 cm / 1.5" pieces

  • 1 cup (250ml) dry red wine (sub with beef broth)

  • 3 cups (750ml) beef broth , salt reduced

  • 1/3 cup (50g) flour (plain / all purpose) (GF - Note 2b)

  • 1 tsp dried rosemary

  • 1 1/2 tsp dried thyme

  • 750g / 1.5 lb potatoes , peeled and cut into 2.5 cm / 1" pieces

Instructions

1
Pat the beef dry with paper towel. Sprinkle generously with salt and pepper.
2
Heat oil in a saucepan over high heat. Intense brown all over - the dark brown rind is essential for the flavor base! It takes about 7 minutes.
3
Transfer the beef to the slow cooker.
4
In the same saucepan, add the onion and garlic. Cook for 2 minutes, until the onions are golden.
5
Add the wine cut in half. Transfer to slow cooker.
6
Combine flour and about 1 cup broth. Tufts are fine. Pour into slow cooker.
7
Add remaining broth, carrots, celery, rosemary and thyme to slow cooker.
8
Cover and simmer for 5 hours.
9
(Pressure cook 45 minutes, oven and stove note 3a)
10
Add potatoes and simmer for 3 hours. (10 minute pressure cooker, note 3b)
11
Remove beef. Let stand 5 minutes, then cut into thick slices.
12
Adjust salt and pepper sauce to taste.
13
Beef with vegetables and lots of sauce!
14
Bread is also great for mopping up gravy - try these no-knead rolls, yeast-free Irish soda bread or these delicious cheese muffins.

Notes

A beef chuck is a slow-cooked cut of beef. It is sometimes rolled up and tied with string (as shown). But it's also thicker, shaped like a regular roast cup, and the cup doesn't need to be rolled and tied like mine. Both work very well. The recipe as written is suitable for beef 1 - 2 kg/2 - 4 lbs. Works with a variety of weights as you need a certain amount of liquid to partially submerge the beef. However, the cooking time remains the same because it is determined by the thickness of the beef, not its weight. Feel free to reduce/increase the vegetables depending on the size of the beef and add other vegetables as well. Other cuts of beef: Also suitable for brisket. Corn Flour/Gluten-Free Corn Flour Substitute: Mix 1 tbsp corn flour/corn flour with a little sauce, then stir and pour according to recipe, instead of flour. Once the beef is cooked and removed, check the thickness of the liquid. If you want it thicker, mix 1 tsp cornstarch with a little water and add, heat the liquid (the residual heat may be enough) and it will thicken, repeat if you want it thicker. Oven: Covered Dutch oven or similar, 300F/150C for approximately 2 hours (1 - 1. 5 kg/2 - 3 lbs) or 3 hours (2 kg/4 lbs), then add the potatoes and cook for another 1 hour until the meat is tender. DUST: Add another 2 cups water, cover and simmer 2 to 2.5 hours until meat begins to tender, turning meat once or twice. Add the potatoes and cook for another 30 minutes, until the meat is tender and the potatoes tender. Pay attention to the water level. I add the potatoes later, otherwise I find they are too soft and fall apart. If you like to add potatoes early so you don't have to worry about adding them later, use red potatoes because they hold up better to longer cooking. Carrots and celery have become very soft, softer than ideal. It's a shame, but a necessary sacrifice because having it in the sauce throughout the cooking process adds flavor to the sauce. Servings: I allow 200-250g/6.5-8oz raw beef per serving, shrinks with longer cooking times. The beef pictured is a 2 kg / 4 lb rolled chuck. Nutrition per serving (480 g/1 lb per serving), assuming all broth is consumed.
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