A while back I shared a recipe for Slow Cooker Pot Roast, which is delicious and totally easy for even a beginner to make. But when I’m in the mood to make something really special, I insist on making this recipe. It is far too delicious and still not very difficult to achieve. If you’ve got some time and the inclination, you can make an amazing dinner for the family that will rival any restaurant chef.
Here’s what you’ll need to achieve this culinary masterpiece.
1 4 – 5 lb boneless chuck roast
1 liter beef stock
4 large carrots (I love to use multicolored carrots for variety)
4 large parsnips
2 large white onions
2 Tbsp flour
2 Tbsp butter
1 Tbsp olive oil
salt and pepper
2 Tbsp fresh thyme
2 Tbsp fresh rosemary
How to Prepare:
**As a suggestion, take the roast out of your fridge about an hour before you are ready to cook it and let it come to room temperature.
The first thing that you need to do is heat 1 Tbsp of olive oil in an oven-safe pan. As you wait for it to heat up, generously salt and pepper your roast on all sides. Then place it into your pan and sear it on all sides so that it is browned.
Once the meat is nicely browned, remove from the pan and add in your butter.
Once the butter is melted into the drippings from the meat, add in your flour and whisk it all together to form a roux. This will be the basis for the gravy, which will cook along with the pot roast, making it much easier at the end to have the meal all ready.
All of the burnt on bits from the roast that have been stuck to the bottom of the pan will begin to come up and mix in with the roux. This will flavor the dish SO amazingly.
You’ll want to let this mixture boil for a minute or two to ensure the flour cooks off and there’s no weird taste. Once you’re satisfied that it’s ready to go, add your roast back into the pan.
Now you will need some liquid to make the gravy and cook the whole dish. Some people will use wine or wine vinegar. Some use water. I like to use beef stock. It just gives it that extra beefy kick that I love. If you’re concerned about salt intake, use a low sodium version, but I use the regular version. There’s not a lot of salt in this dish anyway, so it’s really up to you whether you want to use something different.
I add in about a liter, sometimes more depending on how big the roast is and how many veggies I intend to cook.
Next, I add in my onions, chopped into large chunks. I love the way they cook down and get soft and lovely. They add texture and flavor to the dish, and I could literally just pick them out and eat them by themselves.
Now you can add in the rest of your veggies. I know there are a LOT of folks who add potatoes to their pot roast, and I’ll admit that I used to be one of them. But I almost never do it this way anymore. I find potatoes are better cooked separately, as the length of time they spend in the beef broth tends to make them a little mushy for me. Plus, there are SO many amazing ways to prepare potatoes (I have a great post with 47 Amazing Potato Recipes That’ll Knock Your Socks Off!) that I prefer to cook them separately.
I do suggest using root veggies, though. I love to pick up fresh organic carrots and parsnips and rutabagas, etc from the farmer’s market, and they add a little sweetness to the broth, which is lovely. My kids love multicolored carrots, so I tend to use them when I can. Again it’s all about preference. Add what you and your family likes.
Finally, and what I think is the SECRET to the perfect pot roast, add in the fresh herbs. I never used to see the big deal about fresh herbs vs dried herbs until I actually started using them. Let me tell you, there is a BIG difference. The flavor of the fresh herbs is stronger and permeates the dish more. It really adds that “restaurant quality” to the dish. If all you have is dried herbs, then by all means use them! They won’t ruin the dish. But fresh is better if you can swing it.
I use a couple Tablespoons each of fresh thyme and rosemary. Just roughly chop them up or pull them apart with your hands and throw them on top of the dish.
Isn’t it gorgeous?!
Now all you need to do is cover the dish and put it into a 300 degree oven for about 2 -3 hours. Don’t touch it during that time. Don’t even open the oven if you don’t have to. Just let it cook. The meat will gently braise and the veggies will soften but still retain their shape. The liquid will cook down and thicken into a beautiful gravy.
All that is left to do is remove it from the oven, separate the meat and veg (I like to wrap the meat in a bit of foil for about 15 minutes so it can soak up all its own juices) and get the gravy into its own dish.
The result is a delicious piece of meat that will feed at least 6 people.
Forgive the quality of the final photo. It’s hard to take pictures when you have five boys clamoring to be first to dig in!
So there you have it. Perfect Pot Roast EVERY Time. Easy to prepare and delicious to eat. Give it a try tonight!