Best Pot Roast Ever
Prep Time: 8 hours and 30 minutes (30 minutes hands-on prep time)
Meal Notes: Look, I get it. Odds are, you have your own pot roast allegiance. I don’t expect you to take my word for “best ever.” But I’ve tried dozens of recipes over the years and, for me, this one is the winner by a mile. It’s all about the rich, satisfying gravy, which cooks with the roast.
In the recipe below, I’ve included potatoes on the list of ingredients to toss into the crockpot, but another option would be to roast them separately (as pictured).* I choose the latter route when I have extra time and want to add another texture/flavor to the meal. But the potatoes still turn out great when slow cooked for a one-pot meal .
Source: Modified slightly from Food Network
1 (3-4 lb) beef chuck roast**
2 1/2 teaspoons salt (plus 1/2 teaspoon and more to taste)
1 1/2 teaspoons pepper (plus 1/2 teaspoon and more to taste)
1/3 cup all purpose flour (plus more for coating)
3 Tablespoons canola oil, divided
2 large russet potatoes
3 stalks celery
1 medium onion
3 cloves garlic
1 cup red wine
3 cups beef stock
3 bay leaves
2 sprigs thyme (or 1 teaspoon dried thyme)
1/2 teaspoon ground allspice
1/2 cup parsley
Prep Ingredients: Cut the carrots and celery into 1/2 inch pieces. Cut potatoes into larger pieces - about 1 inch. Cut the onion into thin slices. Mince the garlic. Sprinkle 2 1/2 teaspoons salt and 2 1/2 teaspoons pepper over the roast. Pour flour onto a plate.
Sear the roast: Place roast on plate of flour and coat on all sides, shaking off any excess. Heat two Tablespoons of the oil in a large skillet. When oil is hot, add the roast to the skillet and cook until golden brown on all sides, turning as needed (about 8 minutes). Transfer the roast to a slow cooker, along with celery, carrots, onions, and garlic.
Make gravy: Add the remaining tablespoon of oil to the skillet. Add the tomato paste and stir until oil begins to turn red (about one minute). Add the flour and wine, whisking until moderately smooth. Add the beef broth, bay leaves, thyme, allspice, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Whisk while bringing to a simmer. Let gravy simmer for approximately four minutes, until smooth and thickened.
Cook: Pour gravy into slow cooker, covering meat and vegetables. Cook on low for 8 hours.
Finish: When roast and vegetables are tender, remove the roast and let it rest on a cutting board for a few minutes before slicing. Discard the thyme stem and bay leaves, then strain the vegetables in a colander, reserving the gravy in a separate serving bowl. Toss the vegetables in a bowl with salt and pepper. Chop the parsley, adding half the vegetables and stirring half into the gravy. Slice the roast. Serve with the vegetables and gravy on the side.
* Does the cut of the roast actually matter? YES! I’ve had the best luck with chuck roast, but, if you can’t find this cut, look for a brisket or round roast. It’s the connective tissue in a cut of meat that breaks down while slow cooking and makes it tender. If you use a cut without enough connective tissue, the roast will be tough and dry and I can guarantee it won’t live up to my ‘best ever” claims.