Pot Roast
Ingredients
- 2 kg / 4 lb beef chuck roast
rolled, Note 1
- 1 tsp each salt and pepper
- 2 tbsp olive oil
- 1 onion
cut into large dice, large
- 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 dry red wine
250ml
- 3 cups beef broth
salt reduced, 750ml
- 1/3 cup flour
50g
- 1 tsp dried rosemary
- 1 1/2 tsp dried thyme
- 750g / 1.5 lb potatoes
peeled and cut into 2.5 cm / 1" pieces
Directions
- 1
- 2
Pat beef dry with paper towels. Sprinkle generously with salt and pepper all over.
- 3
Heat oil in a skillet over high heat. Brown aggressively all over - a deep dark brown crust is essential for flavour base! Should take about 7 minutes.
- 4
Transfer beef to slow cooker.
- 5
In the same skillet, add onion and garlic. Cook for 2 minutes until onion is browned.
- 6
Add wine, reduce by half. Transfer to slow cooker.
- 7
Mix together flour and about 1 cup of the broth. Lumps is fine. Pour into slow cooker.
- 8
Add remaining broth, carrots, celery, rosemary and thyme into slow cooker.
- 9
Cover and slow cook on LOW for 5 hours. (45 min pressure cook on HIGH, Note 3a for Oven and Stove)
- 10
Add potato, slow cook on LOW for 3 hours. (10 min pressure cooker on HIGH, Note 3b)
- 11
Remove beef. Rest for 5 minutes, then slice thickly.
- 12
Adjust salt and pepper of Sauce to taste.
- 13
Serve beef with vegetables and plenty of sauce! Bread also terrific for mopping up sauce - try these No Knead Dinner Rolls, No Yeast Irish Soda Bread or these fabulous Cheese Muffins.
Pot Roast
Similar Recipes
Ratings & Reviews
Be the First to Rate
Your rating helps others discover amazing recipes. Share your experience and let others know what you think!
About this Recipe
Craving a comforting, hearty meal that practically cooks itself? This ultimate one-pot Pot Roast recipe delivers meltingly tender beef and vegetables smothered in a rich, savory gravy-like sauce—far superior to any watery broth. It’s the perfect family meal that brings everyone to the table.
What makes this recipe truly stand out is its commitment to flavor and versatility. Instead of a thin, watery liquid, you’ll achieve a deeply satisfying, thick gravy that clings to every forkful. The choice of a beef chuck roast ensures that, given enough time, the beef transforms into a succulent, fall-apart texture. Plus, this recipe is designed to be adaptable, offering methods for your slow cooker, pressure cooker, stove, or oven.
Prepare for a truly indulgent experience. You can expect fork-tender beef, perfectly cooked carrots, celery, and potatoes, all bathed in an incredibly rich, aromatic gravy. The combination of dried rosemary and thyme infuses the dish with classic, warm flavors that are both familiar and deeply satisfying. This Pot Roast is a wonderfully comforting dish, making it ideal for cooler evenings or a substantial Sunday dinner.
Customizing your Pot Roast is simple. If red wine isn't your preference, you can easily substitute it with beef broth for equally delicious results. For those following a gluten-free diet, the recipe accommodates this by suggesting a gluten-free plain/all-purpose flour option to thicken the luscious gravy. This ensures everyone can enjoy a bowl of this incredible comfort food.
This Pot Roast is designed to be the star of your family meal. Serve it warm straight from the pot, allowing the rich aromas to fill your home. It’s a complete meal on its own, with beef, vegetables, and gravy all in one delicious package.