Description
A classic, tender pot roast slow-cooked to perfection with a rich beef broth, aromatic herbs, and hearty vegetables including carrots, celery, and potatoes. This comforting dish features a flavorful crusted beef chuck roast that becomes melt-in-your-mouth tender after slow cooking, making it a perfect meal for family dinners.
Ingredients
Beef and Seasoning
- 2 kg / 4 lb beef chuck roast, rolled
- 1 tsp salt
- 1 tsp pepper
- 2 tbsp olive oil
Vegetables
- 1 large onion, cut into large dice
- 5 garlic cloves, peeled and smashed
- 5 carrots, peeled and cut into 2.5 cm / 1" pieces
- 3 celery stalks, cut into 4 cm / 1.5" pieces
- 750 g / 1.5 lb potatoes, peeled and cut into 2.5 cm / 1" pieces
Liquids and Others
- 1 cup (250 ml) beef broth (for cooking onions and garlic)
- 3 cups (750 ml) beef broth, salt reduced
- 1/3 cup (50 g) plain / all-purpose flour (gluten-free option available)
- 1 tsp dried rosemary
- 1 1/2 tsp dried thyme
Instructions
- Prepare the Beef: Pat beef dry thoroughly with paper towels to ensure good browning. Season the entire surface generously with salt and pepper.
- Brown the Beef: Heat olive oil in a skillet over high heat. Sear the beef on all sides until a deep, dark brown crust forms, approximately 7 minutes. This crust is vital for flavor development. Then transfer the beef to a slow cooker.
- Sauté Aromatics: In the same skillet, add diced onion and smashed garlic cloves. Cook for about 2 minutes until the onion begins to brown.
- Reduce Broth: Add 1 cup of beef broth to the skillet with onions and garlic. Reduce it by half over medium-high heat, then pour this mixture into the slow cooker over the beef.
- Prepare Flour Mixture: In a separate bowl, mix the flour with about 1 cup of the beef broth until combined. Lumps are acceptable. Pour this mixture into the slow cooker.
- Add Remaining Ingredients: Pour in the remaining beef broth, then add carrots, celery, dried rosemary, and dried thyme to the slow cooker.
- First Slow Cook: Cover and slow cook the mixture on LOW for 5 hours. (Alternatively, pressure cook on HIGH for 45 minutes or use oven/stovetop methods if preferred.)
- Add Potatoes: After 5 hours, add the peeled and cut potatoes to the slow cooker. Continue cooking on LOW for an additional 3 hours. (If using pressure cooker, cook on HIGH for 10 more minutes.)
- Rest and Slice Beef: Remove the beef from the slow cooker and let it rest for 5 minutes, then slice thickly against the grain for tenderness.
- Adjust Seasoning: Taste the sauce and adjust salt and pepper as needed before serving.
- Serve: Plate the sliced beef with the cooked vegetables and plenty of rich sauce. Serve with bread such as No Knead Dinner Rolls, No Yeast Irish Soda Bread, or Cheese Muffins to soak up the delicious gravy.
Notes
- Note 1: Using a rolled beef chuck roast helps maintain shape and promotes even cooking.
- Note 2a: Smashed garlic releases more flavor than minced.
- Note 2b: All-purpose flour is used to thicken the sauce; gluten-free flour alternatives can be used if needed.
- Note 3a: Pressure cooking alternative for the initial 5-hour slow cook is 45 minutes on HIGH.
- Note 3b: Pressure cooking alternative for the last 3-hour potato cooking step is 10 minutes on HIGH.