Slow Cooking Beef Chuck Roast Recipe
Pot Roast – fall apart beefiness, tender flavour infused vegetables and potatoes smothered in a rich gravy. It'due south mouthwateringly skilful, yet unproblematic to make, especially if yous utilise a slow cooker. Nonetheless, this beef pot roast recipe tin 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 nearly of my life. I simply didn't get it – the beef and vegetables were fine, but typically they are braised in merely liquids that aren't thickened in any way so the finish event is like a watery broth.
Plenty of flavour in it, but when you pour it over the beef and vegetables, it doesn't cling to it at all because it'due south watery.
So I decided to change it and thicken the sauce using a touch of flour. So it'southward more similar a gravy. Now THAT'south a pot roast worthy of company, in my apprehensive opinion!!!
If you love meltingly tender, irksome cooked roast beefiness and deeply flavoured gravy, this pot roast recipe is for you!
How to make Pot Roast
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Season beefiness well with salt and pepper
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Sear beefaggressively – this is KEY for flavor in the broth and the beefiness!
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Sauté onion and garlic, and then deglaze* the skillet or pot with crimson wine (or water or goop);
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Tip everything into a irksome cooker, instant pot / pressure cooker or goulash 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 the potatoes partway through cooking and by the time the potatoes are cooked, the beefiness will existmeltingly tender!
* Means simmering liquid and scraping lesser of pan to release the flavour stuck on the lesser of the pan from searing. It adds a ton of flavour into the cooking broth!
Best cut of beef for pot roast is chuck roast
The best beefiness for pot roast is Beef Chuck Roast. It's an economical cut of beef that'due south marbled with fat that needs to be irksome cooked to breakdown the tough connective tissues so it becomes ultra tender to eat.
Chuck roast can be purchased in large pieces that are or aren't rolled. You want to utilizerolled chuck roast for this recipe, otherwise the beefiness ends up all warped. Supermarkets and butchers should carry chuck roast that'south already rolled, otherwise, you lot tin can roll information technology yourself and tie with kitchen string or ask the butcher to practise information technology for you.
It's substantially a slow cooked Roast Beef!
The primal point of difference with this pot roast recipe is that thebraising liquid is thickened so it comes outlike a securely flavoured gravy rather than a watery broth which is how near pot roasts are fabricated.
Then it'southward substantially a slow cooked Roast Beefiness that's fall apart tender that comes with a gravy and tender flavour infused vegetables. Consummate meal in one pot!
Because the beef needs to be by and large submerged in liquid while it slow cooks, y'all stop 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 take. Keep leftovers, drown your potatoes with them, toss through pasta (oh yep!!), serve it as a sauce for tomorrow dark'southward dinner. – Nagi ten
PS Bread to mop your bowl clean wouldn't go astray. Effort these No Knead Dinner Rolls, a quick No Yeast Irish Bread or these moreish Cheese Muffins.
Watch how to brand it
Notation: My boring cookerlooks similar a pressure cooker because information technology's a multi function slow cooker (but no, it's not an Instant Pot!).
This pot roast recipe was originally published Jan 2018. Updated for housekeeping matters. No change to recipe – I wouldn't cartel! 🙂
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Servings 8
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Recipe VIDEO higher up. The ultimate one-pot family repast! Meltingly tender slow cooker beef and vegetables smothered in a gravy like sauce - because it's and then much tastier than merely a watery goop! I like to make this in my deadening cooker but I've besides added directions for pressure cooker, stove and oven.
- 2 kg / 4 lb beef chuck roast , rolled (Note ane)
- i tsp each table salt and pepper
- 2 tbsp olive oil
- 1 onion (big), cut into large dice
- v garlic cloves , peeled and smashed (Notation 2a)
- 5 carrots , peeled and cut into ii.5cm/1" pieces
- 3 celery stalks , cut into 4 cm / one.v" pieces
- one cup (250ml) dry red wine (sub with beef broth)
- 3 cups (750ml) beef broth , table salt reduced
- 1/3 cup (50g) flour (plain / all purpose) (GF - Note 2b)
- one tsp dried rosemary
- 1 ane/ii tsp dried thyme
- 750g / 1.v lb potatoes , peeled and cut into 2.5 cm / 1" pieces
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Pat beefiness dry with paper towels. Sprinkle generously with salt and pepper all over.
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Oestrus oil in a skillet over high heat. Dark-brown aggressively all over - a deep dark brown chaff is essential for flavor base of operations! Should take about 7 minutes.
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Transfer beef to tedious cooker.
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In the aforementioned skillet, add onion and garlic. Cook for two minutes until onion is browned.
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Add together wine, reduce by one-half. Transfer to slow cooker.
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Mix together flour and near one cup of the broth. Lumps is fine. Cascade into slow cooker.
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Add remaining broth, carrots, celery, rosemary and thyme into slow cooker.
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Cover and tedious cook on Depression for 5 hours. (45 min pressure melt on Loftier, Notation 3a for Oven and Stove)
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Add spud, slow cook on Depression for three hours. (10 min pressure cooker on HIGH, Note 3b)
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Remove beef. Rest for 5 minutes, then piece thickly.
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Conform table salt and pepper of Sauce to gustation.
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Serve beef with vegetables and enough of sauce! Bread also terrific for mopping upwardly sauce - endeavor these No Knead Dinner Rolls, No Yeast Irish Soda Bread or these fabulous Cheese Muffins.
1. Beef chuck is a slow cooking cut of beef. Information technology sometimes comes rolled and tied with cord (similar pictured in mine). But it besides comes much thicker, shaped similar a normal roast cut, and this cutting isn't required to exist rolled and tied like mine. Both piece of work great.
Recipe as written suited to beef 1 - 2kg / ii - iv lb. Works for wide range of weight equally you need a sure amount of liquid to partially submerge the beef. Yet the melt time remains the same because it'south driven past beef thickness, rather than weight. Experience free to reduce / increase vegetables to your beef size, and likewise add together other vegetables.
OTHER BEEF CUTS: Works groovy with brisket besides. Blade Roast will too piece of work but note that the beef is very lean and then while information technology will be tender similar chuck, it's not as juicy inside (which y'all can disguise past smothering with sauce).
2a. Smashed Garlic - just use the side of your pocketknife and smash it using the palm of your hand. The garlic volition burst open simply remain mostly in i piece.
2b. Cornflour / cornstarch gluten free alternative:Mix 1 tbsp cornstarch / cornflour with a splash of broth, mix so pour in per recipe, in place of flour. Once beefiness is cooked and removed, cheque liquid thickness. If you want information technology thicker, mix 1 tsp cornflour with splash of h2o and add, rut liquid (residual rut may exist sufficient) and it will thicken, repeat if you want thicker.
3a. OVEN: Hat on dutch oven or similar, 300F/150C for almost 2 hrs (i - 1.5kg / 2 - 3 lb) or 3 hours (2kg / 4 lb), and then add together potatoes and then a further i hour until meat is tender.
STOVE: Add together 2 more than cups of water, simmer covered 2 - 2.5 hrs until meat is starting to be tender, turning meat one time or twice. Add potatoes then cook another xxx minutes until meat is super tender and potatoes are soft. Keep an eye on water level.
3b. I add together potatoes after otherwise I find they are so soft, they basically disintegrate. If you prefer to add together potatoes in at the starting time so you don't have to worry about adding them later, use cerise potatoes considering they hold up better to the long cook time.
4. The carrots and celery are VERY soft past the end, softer than ideal. It's unfortunate, but a necessary sacrifice because having them in the broth for the whole melt fourth dimension adds great season to the sauce.
5. Servings: I allow for 200 - 250g / 6.v - 8oz uncooked beefiness per serving which shrinks with the long cook fourth dimension. The beef pictured was a 2 kg / 4 lb rolled chuck.
6. Diet per serving (480g/1lb per serving), bold all sauce consumed.
Serving: 481 chiliad Calories: 615 cal (31%) Carbohydrates: 23 g (8%) Poly peptide: 53 g (106%) Fatty: 33 grand (51%) Saturated Fatty: 13 one thousand (81%) Cholesterol: 173 mg (58%) Sodium: 704 mg (31%) Potassium: 1563 mg (45%) Cobweb: 4 yard (17%) Sugar: 2 one thousand (2%) Vitamin A: 6416 IU (128%) Vitamin C: 15 mg (18%) Calcium: 95 mg (10%) Atomic number 26: 9 mg (l%)
More dull cooked beef recipes
Because nothing beats the flavour of beefiness cooked long and slow until it's meltingly tender….
Life of Dozer
When the homeless homo at the dog park isn't at his car (commonly off tending to the park grounds – best groundskeeper EVER!), I necktie food to the boot of his van. Pot Roast, in this example!
And this is Dozer, trying to figure out if he tin reach the pocketbook. #SHAMELESS
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