Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Pot Roast Recipe
Pot Roast – disintegrate beef, tender flavour infused greens and potatoes smothered in a wealthy gravy. It’s mouthwateringly good, but easy to make, particularly in the event you use a sluggish cooker. Nonetheless, this beef pot roast recipe will be made instantly pot, oven OR crockpot – decide which technique works greatest for you!
Confession: I wasn’t a fan of pot roast for many of my life. I simply didn’t get it – the meat and greens have been positive, however sometimes they’re braised in simply liquids that aren’t thickened in any approach so the top consequence is sort of a watery broth.
Loads of flavour in it, however whenever you pour it over the meat and greens, it doesn’t cling to it in any respect as a result of it’s watery.
So I made a decision to vary it and thicken the sauce utilizing a contact of flour. So it’s extra like a gravy. Now THAT’s a pot roast worthy of firm, in my humble opinion!!!
In the event you love meltingly tender, sluggish cooked roast beef and deeply flavoured gravy, this pot roast recipe is for you!
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Season beef nicely with salt and pepper
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Sear beef aggressively – that is KEY for flavour within the broth and the meat!
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Sauté onion and garlic, then deglaze* the skillet or pot with pink wine (or water or broth);
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Tip all the pieces right into a sluggish cooker, immediate pot / strain cooker or casserole pot for oven together with beef broth, carrots and celery;
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Sprinkle with dried rosemary and thyme then sluggish cook dinner 8 hrs low, 55 min strain cook dinner on excessive, or oven 4 hours at 300°F/150°C;
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Add the potatoes partway by means of cooking and by the point the potatoes are cooked, the meat will probably be meltingly tender!
* Means simmering liquid and scraping backside of pan to launch the flavour caught on the underside of the pan from searing. It provides a ton of flavour into the cooking broth!
Greatest reduce of beef for pot roast is chuck roast
One of the best beef for pot roast is Beef Chuck Roast. It’s a cost-effective reduce of beef that’s marbled with fats that must be sluggish cooked to breakdown the robust connective tissues so it turns into extremely tender to eat.
Chuck roast will be bought in massive items which are or aren’t rolled. You wish to use rolled chuck roast for this recipe, in any other case the meat finally ends up all warped. Supermarkets and butchers ought to carry chuck roast that’s already rolled, in any other case, you may roll it your self and tie with kitchen string or ask the butcher to do it for you.
The important thing level of distinction with this pot roast recipe is that the braising liquid is thickened so it comes out like a deeply flavoured gravy moderately than a watery broth which is how most pot roasts are made.
So it’s primarily a sluggish cooked Roast Beef that’s disintegrate tender that comes with a gravy and tender flavour infused greens. Full meal in a single pot!
As a result of the meat must be largely submerged in liquid whereas it sluggish cooks, you find yourself with heaps and plenty of liquid within the completed dish.
Which implies, in my Pot Roast, you find yourself with heaps and plenty of very tasty gravy.
It is a sensational “downside” to have. Maintain leftovers, drown your potatoes with them, toss by means of pasta (oh sure!!), serve it as a sauce for tomorrow night time’s dinner. – Johnsat x
PS Bread to mop your bowl clear wouldn’t go astray. Attempt these No Knead Dinner Rolls, a fast No Yeast Irish Bread or these moreish Cheese Muffins.
Observe: My sluggish cooker seems to be like a strain cooker as a result of it’s a multi operate sluggish cooker (however no, it’s not an Immediate Pot!).
This pot roast recipe was initially printed January 2018. Up to date for housekeeping issues. No change to recipe – I wouldn’t dare! 🙂
Ingredients
- 2 kg / 4 lb beef chuck roast , rolled (Note 1)
- 1 tsp each salt and pepper
- 2 tbsp olive oil
- 1 onion (large), cut into large dice
- 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 (250ml) dry red wine (sub with beef broth)
- 3 cups (750ml) beef broth , salt reduced
- 1/3 cup (50g) flour (plain / all purpose) (GF – Note 2b)
- 1 tsp dried rosemary
- 1 1/2 tsp dried thyme
- 750g / 1.5 lb potatoes , peeled and cut into 2.5 cm / 1″ pieces
Instructions
- Pat beef dry with paper towels. Sprinkle generously with salt and pepper all over.
- 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.
- Transfer beef to slow cooker.
- In the same skillet, add onion and garlic. Cook for 2 minutes until onion is browned.
- Add wine, reduce by half. Transfer to slow cooker.
- Mix together flour and about 1 cup of the broth. Lumps is fine. Pour into slow cooker.
- Add remaining broth, carrots, celery, rosemary and thyme into slow cooker.
- Cover and slow cook on LOW for 5 hours. (45 min pressure cook on HIGH, Note 3a for Oven and Stove)
- Add potato, slow cook on LOW for 3 hours. (10 min pressure cooker on HIGH, Note 3b)
- Remove beef. Rest for 5 minutes, then slice thickly.
- Adjust salt and pepper of Sauce to taste.
- 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.
Notes
1. Beef chuck is a slow cooking cut of beef. It sometimes comes rolled and tied with string (like pictured in mine). But it also comes much thicker, shaped like a normal roast cut, and this cut isn’t required to be rolled and tied like mine. Both work great.
Recipe as written suited to beef 1 – 2kg / 2 – 4 lb. Works for wide range of weight as you need a certain amount of liquid to partially submerge the beef. Yet the cook time remains the same because it’s driven by beef thickness, rather than weight. Feel free to reduce / increase vegetables to your beef size, and also add other vegetables.
OTHER BEEF CUTS: Works great with brisket too. Blade Roast will also work but note that the beef is very lean so while it will be tender like chuck, it’s not as juicy inside (which you can disguise by smothering with sauce).
2a. Smashed Garlic – just use the side of your knife and smash it using the palm of your hand. The garlic will burst open but remain mostly in one piece.
2b. Cornflour / cornstarch gluten free alternative: Mix 1 tbsp cornstarch / cornflour with a splash of broth, mix then pour in per recipe, in place of flour. Once beef is cooked and removed, check liquid thickness. If you want it thicker, mix 1 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: Lid on dutch oven or similar, 300F/150C for about 2 hrs (1 – 1.5kg / 2 – 3 lb) or 3 hours (2kg / 4 lb), then add potatoes then a further 1 hour until meat is tender.
STOVE: Add 2 more cups of water, simmer covered 2 – 2.5 hrs until meat is starting to be tender, turning meat once or twice. Add potatoes then cook another 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 hold up better to the long cook time.
4. The carrots and celery are VERY soft by the end, softer than ideal. It’s unfortunate, but a necessary sacrifice because having them in the broth for the whole cook time adds great flavour to the sauce.
5. Servings: I allow for 200 – 250g / 6.5 – 8oz uncooked beef per serving which shrinks with the long cook time. The beef pictured was a 2 kg / 4 lb rolled chuck.
6. Nutrition per serving (480g/1lb per serving), assuming all sauce consumed.
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