Receipe Tin Slow Cooker Beef Pot Roast Recipe
Pot Roast – fall autonomously beef, tender season infused vegetables and potatoes smothered in a rich gravy. It's mouthwateringly practiced, nevertheless unproblematic to make, peculiarly if you utilize a dull cooker. However, this beef pot roast recipe can be fabricated in an instant pot, oven OR crockpot – pick which method works best for you!
Pot Roast
Confession: I wasn't a fan of pot roast for most of my life. I but didn't go it – the beef and vegetables were fine, but typically they are braised in just liquids that aren't thickened in whatsoever way so the cease upshot is like a watery broth.
Enough of flavor in information technology, but when yous pour information technology over the beefiness and vegetables, it doesn't cling to it at all because it's watery.
So I decided to change information technology and thicken the sauce using a touch of flour. So it'due south more like a gravy. Now THAT'due south a pot roast worthy of company, in my humble opinion!!!
If you love meltingly tender, slow cooked roast beef and securely flavoured gravy, this pot roast recipe is for you!
How to make Pot Roast
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Season beefiness well with table salt and pepper
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Sear beefaggressively – this is Central for flavour in the broth and the beef!
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Sauté onion and garlic, then deglaze* the skillet or pot with red wine (or water or goop);
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Tip everything into a deadening cooker, instant pot / force per unit area cooker or casserole pot for oven forth with beef goop, carrots and celery;
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Sprinkle with dried rosemary and thyme then wearisome cook 8 hrs low, 55 min pressure cook on high, or oven 4 hours at 300°F/150°C;
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Add together the potatoes partway through cooking and by the time the potatoes are cooked, the beef will bemeltingly tender!
* Means simmering liquid and scraping bottom of pan to release the flavour stuck on the bottom of the pan from searing. It adds a ton of flavour into the cooking goop!
Best cut of beefiness for pot roast is chuck roast
The best beef for pot roast is Beef Chuck Roast. Information technology's an economical cutting of beef that's marbled with fat that needs to be deadening cooked to breakdown the tough connective tissues so it becomes ultra tender to eat.
Chuck roast tin can be purchased in large pieces that are or aren't rolled. You want to userolled chuck roast for this recipe, otherwise the beefiness ends upwards all warped. Supermarkets and butchers should conduct chuck roast that's already rolled, otherwise, you can roll it yourself and tie with kitchen string or ask the butcher to do it for you.
Information technology'southward essentially a slow cooked Roast Beefiness!
The key betoken of difference with this pot roast recipe is that thebraising liquid is thickened so it comes outlike a deeply flavoured gravy rather than a watery broth which is how most pot roasts are made.
So it'due south substantially a slow cooked Roast Beefiness that's autumn autonomously tender that comes with a gravy and tender season infused vegetables. Consummate meal in ane pot!
Considering the beef needs to exist mostly submerged in liquid while information technology slow cooks, you end up with lots and lots of liquid in the finished dish.
Which means, in my Pot Roast, y'all end up with lots and lots of very tasty gravy.
This is a sensational "problem" to have. Keep leftovers, drown your potatoes with them, toss through pasta (oh aye!!), serve it equally a sauce for tomorrow nighttime's dinner. – Nagi x
PS Breadstuff to mop your bowl clean wouldn't go off-target. Try these No Knead Dinner Rolls, a quick No Yeast Irish Bread or these moreish Cheese Muffins.
Lookout man how to make it
Annotation: My slow cookerlooks like a pressure cooker because it's a multi office slow cooker (but no, it's not an Instant Pot!).
This pot roast recipe was originally published January 2018. Updated for housekeeping matters. No change to recipe – I wouldn't dare! 🙂
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Servings 8
Tap or hover to scale
Recipe VIDEO in a higher place. The ultimate ane-pot family meal! Meltingly tender irksome cooker beef and vegetables smothered in a gravy like sauce - because information technology's so much tastier than just a watery broth! I similar to make this in my dull cooker but I've as well added directions for pressure level cooker, stove and oven.
- 2 kg / 4 lb beefiness chuck roast , rolled (Annotation 1)
- 1 tsp each table salt and pepper
- 2 tbsp olive oil
- 1 onion (big), cut into large dice
- 5 garlic cloves , peeled and smashed (Notation 2a)
- v carrots , peeled and cutting into 2.5cm/ane" pieces
- 3 celery stalks , cut into four cm / 1.v" pieces
- ane cup (250ml) dry red wine (sub with beef broth)
- 3 cups (750ml) beef broth , table salt reduced
- 1/3 cup (50g) flour (obviously / all purpose) (GF - Note 2b)
- 1 tsp dried rosemary
- 1 i/2 tsp stale thyme
- 750g / 1.5 lb potatoes , peeled and cut into 2.5 cm / 1" pieces
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Pat beef dry with newspaper towels. Sprinkle generously with salt and pepper all over.
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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.
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Transfer beef to dull cooker.
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In the aforementioned skillet, add onion and garlic. Cook for 2 minutes until onion is browned.
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Add wine, reduce by one-half. Transfer to boring cooker.
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Mix together flour and about 1 loving cup of the goop. Lumps is fine. Cascade into dull cooker.
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Add together remaining broth, carrots, celery, rosemary and thyme into slow cooker.
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Cover and boring melt on Low for 5 hours. (45 min pressure level melt on HIGH, Note 3a for Oven and Stove)
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Add together potato, boring cook on Low for 3 hours. (ten min pressure cooker on HIGH, Note 3b)
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Remove beef. Remainder for v minutes, then slice thickly.
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Arrange salt and pepper of Sauce to taste.
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Serve beef with vegetables and plenty of sauce! Bread likewise terrific for mopping up sauce - try these No Knead Dinner Rolls, No Yeast Irish Soda Breadstuff or these fabulous Cheese Muffins.
one. Beef chuck is a irksome cooking cut of beef. Information technology sometimes comes rolled and tied with string (like pictured in mine). But it also comes much thicker, shaped like a normal roast cutting, and this cut isn't required to be rolled and tied like mine. Both piece of work great.
Recipe equally written suited to beef 1 - 2kg / 2 - 4 lb. Works for wide range of weight every bit you lot demand a certain corporeality of liquid to partially submerge the beef. Yet the cook time remains the aforementioned because it's driven past beefiness thickness, rather than weight. Feel free to reduce / increase vegetables to your beef size, and also add together other vegetables.
OTHER BEEF CUTS: Works great with brisket too. Blade Roast will also work but annotation that the beef is very lean then while it will be tender like chuck, it'south not as juicy within (which you can disguise by smothering with sauce).
2a. Smashed Garlic - only use the side of your knife and smash it using the palm of your manus. The garlic will outburst open but remain mostly in 1 piece.
2b. Cornflour / cornstarch gluten complimentary alternative:Mix 1 tbsp cornstarch / cornflour with a splash of broth, mix then pour in per recipe, in place of flour. One time beef is cooked and removed, bank check liquid thickness. If y'all want it thicker, mix ane tsp cornflour with splash of water and add, heat liquid (residual heat may be sufficient) and it will thicken, repeat if you want thicker.
3a. OVEN: Chapeau on dutch oven or similar, 300F/150C for almost 2 hrs (1 - 1.5kg / two - 3 lb) or 3 hours (2kg / 4 lb), then add together potatoes then a farther 1 hour until meat is tender.
STOVE: Add 2 more than cups of water, simmer covered ii - 2.5 hrs until meat is starting to exist tender, turning meat one time or twice. Add together potatoes so cook some other 30 minutes until meat is super tender and potatoes are soft. Keep an eye on water level.
3b. I add potatoes later otherwise I find they are so soft, they basically disintegrate. If you prefer to add potatoes in at the beginning so you don't have to worry about adding them later, use red potatoes because they concur up better to the long cook time.
four. The carrots and celery are VERY soft by the end, softer than platonic. It'southward unfortunate, but a necessary sacrifice because having them in the goop for the whole melt fourth dimension adds not bad flavour to the sauce.
5. Servings: I let for 200 - 250g / six.5 - 8oz uncooked beefiness per serving which shrinks with the long melt fourth dimension. The beef pictured was a 2 kg / iv lb rolled chuck.
6. Nutrition per serving (480g/1lb per serving), assuming all sauce consumed.
Serving: 481 chiliad Calories: 615 cal (31%) Carbohydrates: 23 yard (viii%) Protein: 53 g (106%) Fat: 33 g (51%) Saturated Fat: xiii 1000 (81%) Cholesterol: 173 mg (58%) Sodium: 704 mg (31%) Potassium: 1563 mg (45%) Fiber: 4 g (17%) Saccharide: ii g (ii%) Vitamin A: 6416 IU (128%) Vitamin C: fifteen mg (18%) Calcium: 95 mg (x%) Iron: 9 mg (50%)
More slow cooked beef recipes
Considering nil beats the flavour of beef cooked long and deadening until information technology'due south meltingly tender….
Life of Dozer
When the homeless homo at the dog park isn't at his car (usually off disposed to the park grounds – best groundskeeper EVER!), I tie food to the boot of his van. Pot Roast, in this case!
And this is Dozer, trying to figure out if he can reach the bag. #SHAMELESS
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