Big Pot Roast with Vegetables Recipe
Ingredients:
For the Roast:
- 5–6 lb (2.2–2.7 kg) beef chuck roast
- Salt and black pepper to taste
- 2–3 tbsp olive oil
For the Vegetables:
- 6–8 medium potatoes, peeled and quartered
- 6 carrots, peeled and cut into chunks
- 2 large onions, quartered
- 4 celery stalks, chopped (optional)
- 4–6 garlic cloves, minced
For the Gravy/Braising Liquid:
- 4 cups beef broth (low-sodium)
- 1 cup red wine (optional, can substitute with more broth)
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 2 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp paprika
- 2 tbsp cornstarch or flour (optional, for thickening)
Instructions:
1. Prep the Meat:
- Pat the roast dry and season it generously with salt and black pepper on all sides.
2. Sear the Roast:
- In a large Dutch oven or skillet, heat olive oil over medium-high heat.
- Sear the roast for 3–4 minutes per side until browned. Remove and set aside.
3. Deglaze the Pan:
- Add a bit of broth or wine to the pan to loosen the brown bits (flavorful!).
4. Assemble in a Roasting Pan or Slow Cooker:
- Place half of the vegetables at the bottom of a large roasting dish or slow cooker.
- Lay the roast on top.
- Add remaining vegetables around the roast.
5. Make the Braising Liquid:
- In a bowl, mix beef broth, red wine, tomato paste, Worcestershire sauce, garlic, thyme, rosemary, and paprika.
- Pour over the roast and vegetables.
6. Cook:
- Oven Method: Cover with foil and bake at 300°F (150°C) for 4–5 hours or until fork-tender.
- Slow Cooker Method: Cook on LOW for 8–10 hours or on HIGH for 5–6 hours.
- Pressure Cooker/Instant Pot: Cook on high pressure for 70–80 minutes, then natural release.
7. Thicken the Gravy (Optional):
- Remove the roast and vegetables. Skim fat from the surface of the liquid.
- In a small saucepan, mix 2 tbsp cornstarch with 3 tbsp water. Stir into the liquid and simmer until thickened.
8. Serve:
- Slice the roast against the grain.
- Serve with the cooked vegetables and pour gravy on top.
Storage:
- Keeps in the fridge for up to 4 days.
- Freezes well for up to 3 months (store meat and vegetables separately from gravy if possible).