Ultimate Pot Roast
Ingredients
- 4 lbbeef chuck roast
bottom round or brisket
- 2 tbspoil
I like to use avocado oil for its high smoke point
- 2carrots)
, cut into 1-2 inch pieces (can also use baby carrots
- 2ribs celery
, cut into 1-2 inch pieces
- 1yellow onion
- 2 clovegarlic
- ½ cdry red wine
- 2 ½ cbeef broth
- 2 tbsptomato paste
- ¾ tspsalt
- 2bay leaves
- 2strips bacon
, cut in half
- For the Dry Rub
- 2 tbspsweet paprika
- 1 tspgarlic powder
- 1 ½ tspsalt
- ¾ tspground black pepper
- ¼ tspEACH: rosemary
thyme, oregano, basil, parsley
- For the Gravy
- 5 tbspall-purpose flour mixed into a slurry with 1/2 cup beef broth
- 2 tbspbutter
Directions
- 1
Combine all the ingredients for the dry rub together in a bowl. Rub down the roast on all sides with the dry rub. Heat the oil in a Dutch oven or other oven-safe heavy pot over high heat and generously sear the beef on all sides. Transfer the roast to a plate.
- 2
Add the onions and cook for about 10 minutes or until starting to brown. Add the garlic and cook for another minute. Add the celery and carrots and cook for 5-7 minutes. Add the wine, bring it to a boil, and deglaze the pan by scraping up any bits stuck to the bottom. Add the tomato paste, beef broth, and salt and stir to combine.Return the roast to the Dutch oven, add the bay leaves and lay the bacon on top of the roast (alternatively you can dice and fry the bacon first if you prefer). Return the mixture to a boil and place the lid on the pot. Place the Dutch oven on a rack in the lower third of the oven and cook the roast at 325 F / 160 C for about 3 1/2 to 4 hours or until the beef is fork tender. If it isn't fork tender continue cooking. If using a thermometer the internal temperature should be between 200-210 F / 93-99 C. Discard the bay leaves.
- 3
To Make the Gravy: Carefully pour the liquid from the Dutch oven into a medium saucepan. Bring to a boil, whisk in the gravy slurry and continue whisking until the gravy is thickened. Whisk in the butter until melted and incorporated. Season with salt and pepper.
- 4
Place the pot roast on a serving platter and spoon the vegetables around it. Pour a little gravy over it and serve with gravy on the side along with potatoes and/or your choice of sides.
- 5
Slow Cooker Pot Roast Method: After searing the beef, place it in a slow cooker. Follow the instructions to cook the veggies, deglaze with wine, add the broth, tomato paste and seasonings and seasonings, and then pour the mixture over the beef in the slow cooker, positioning the veggies around the sides, adding the bay leaves and laying the bacon on top of the roast (alternatively dice and fry the bacon first). Cook on LOW for 8-10 hours or on HIGH for 5-6 hours. Carefully pour the liquid from the slow cooker into a medium saucepan. Bring to a boil and whisk in the gravy slurry and continue whisking until the gravy is thickened. Whisk in the butter until melted and incorporated. Season with salt and pepper. Serve the gravy with the pot roast and veggies and potatoes or sides of your choice.
Ultimate Pot Roast
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About this Recipe
The Ultimate Pot Roast: A Family Favorite for Flavorful Feasts
Prepare to discover the most incredibly flavorful Pot Roast Recipe you've ever tasted! This isn't just any pot roast; it's the Ultimate Pot Roast, designed to deliver melt-in-your-mouth tenderness and a rich, deeply satisfying gravy that will have everyone asking for seconds. Perfect for a cozy Sunday dinner or a special occasion, this slow-cooked masterpiece practically cooks itself, making your kitchen smell absolutely divine.
What makes this Slow Cooker Pot Roast truly special is the combination of a savory dry rub, a hint of dry red wine for depth, and the long, slow simmer that transforms a humble beef chuck roast into something extraordinary. The initial sear creates a beautiful crust, locking in juices, while the aromatic vegetables, garlic, and bay leaves infuse every fiber of the meat with incredible flavor. Don't forget the secret touch of bacon strips that add an unparalleled smoky richness.
Tips for Your Perfect Pot Roast:
- Choosing Your Cut: While beef chuck roast is a classic for its marbling and tenderness when slow-cooked, you can also use bottom round or brisket if you prefer a leaner result. All will yield fantastic flavor in this recipe.
- Vegetable Variety: Feel free to add other root vegetables like quartered potatoes or parsnips alongside the carrots, celery, and onion. Mushrooms are another excellent addition for an earthy depth.
- Serving Suggestions: This hearty pot roast pairs wonderfully with creamy mashed potatoes, fluffy egg noodles, or a simple side of crusty bread to soak up every last drop of that incredible gravy. A sprinkle of fresh parsley before serving adds a lovely pop of color and freshness.
Get ready to impress your family and friends with this truly ultimate, flavor-packed Pot Roast Recipe that's sure to become a cherished part of your culinary repertoire.