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!
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