Classic Beef Pot Roast

Classic Beef Pot Roast

Pot Roast – beef that falls apart, vegetables and potatoes tenderly infused with flavor, all drenched in a savory gravy. It’s deliciously tempting and easy to prepare, particularly when you use a slow cooker. This beef pot roast recipe can be prepared in an instant pot, oven, or crockpot – choose the method that suits you best! 

Confession: For the majority of my life, I didn’t like pot roast. I simply didn’t understand it – the meat and vegetables were okay, but usually they are braised in unthickened liquids, resulting in a broth-like consistency. 

It has a lot of flavor, but when you drizzle it over the beef and vegetables, it doesn't stick to them at all because it's too watery. 

I chose to alter it and enhance the sauce's thickness by adding a bit of flour. It's more similar to a sauce. Now THAT’s a pot roast deserving of guests, in my modest view!!! 

If you enjoy incredibly soft, slow-cooked roast beef and rich, flavorful gravy, this pot roast recipe is perfect for you! 

How to prepare Pot Roast 

Generously season beef with salt and pepper. 

Sear beef vigorously – this is CRUCIAL for flavor in the broth and the meat! 

Sauté onions and garlic, then deglaze the pot or skillet with red wine (or water or broth); 

Pour all ingredients into a slow cooker, instant pot/pressure cooker, or oven-safe casserole dish, adding beef broth, carrots, and celery; 

Dust with dried rosemary and thyme, then slow cook for 8 hours on low, 55 minutes in high-pressure, or bake for 4 hours at 300°F/150°C; 

Include the potatoes midway through the cooking process, and when the potatoes are done, the beef will be exquisitely tender! 

Fixings

• 1 teaspoon olive oil 
• 1 (3-pound) boneless hurl broil, managed 
• 1 teaspoon fit salt 
• 1/4 teaspoon newly ground dark pepper 
• 2 cups coarsely hacked onion 
• 1 cup dry red wine 4 thyme twigs 
• 3 garlic cloves, cleaved 
• 1 (14-ounce) can sans fat, less-sodium meat stock 
• 1 inlet leaf 4 enormous carrots, stripped and cut corner to corner into 1-inch pieces 
• 2 pounds Yukon gold potatoes, stripped and cut into 2-inch pieces Fresh thyme leaves (discretionary)

Directions

Preheat stove to 350º.

Avocado-salsa.

Heat olive oil in a huge Dutch stove over medium-high hotness. Sprinkle hurl broil with salt and pepper. Add dish to container; cook 5 minutes, going to brown on all sides. Eliminate cook from container. Add onion to skillet; sauté 8 minutes or until delicate.

Return carmelized meal to dish. Add the red wine, thyme twigs, slashed garlic, hamburger stock, and straight leaf to skillet; bring to a stew. Cover container and heat at 350° for 1 1/2 hours or until the dish is practically delicate.

Layered-candy-corn-punch.

Add carrots and potatoes to container. Cover and prepare 1 extra hour or until vegetables are delicate. Eliminate thyme twigs and inlet leaf from skillet; dispose of. Shred meat with 2 forks. Serve broil with vegetable blend and cooking fluid. Embellish with thyme leaves, if desired.Cool. Appreciate it !!

Classic Beef Pot Roast VIDEO