Ingredients with Measurements:
- 3-4 pound beef chuck roast
- 1 tablespoon olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 4 carrots, peeled and chopped
- 4 stalks celery, chopped
- 1 cup beef broth
- 1/2 cup red wine
- 2 tablespoons tomato paste
- 2 teaspoons dried thyme
- 2 teaspoons dried rosemary
- Salt and pepper, to taste
Special equipment needed:
- Slow cooker
Step-by-step instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Sear the beef roast on all sides until browned, about 3-4 minutes per side.
3. Transfer the roast to the slow cooker.
4. In the same skillet, sauté the onion and garlic until softened, about 3-4 minutes.
5. Add the carrots and celery and sauté for another 2-3 minutes.
6. Pour in the beef broth and red wine, and stir in the tomato paste, thyme, and rosemary.
7. Season with salt and pepper to taste.
8. Pour the vegetable mixture over the beef roast in the slow cooker.
9. Cover and cook on low for 8-10 hours or on high for 4-6 hours, or until the beef is tender and falls apart easily.
10. Remove the beef from the slow cooker and let it rest for 10-15 minutes before slicing.
11. Serve the pot roast with the vegetables and sauce from the slow cooker.
Time:
Preparation time: 20 minutes
Cooking time: 8-10 hours on low or 4-6 hours on high
Temperature:
Low or high setting on slow cooker
Serving size:
6-8 servings
Nutritional information:
Calories: 400
Fat: 18g
Carbohydrates: 10g
Protein: 45g
Sodium: 600mg
Fiber: 3g
Sugar: 5g
Substitutions for ingredients:
- Beef broth can be substituted with chicken or vegetable broth.
- Red wine can be substituted with beef broth or water.
- Tomato paste can be substituted with tomato sauce or diced tomatoes.
Variations:
- Add potatoes or sweet potatoes to the slow cooker for a heartier meal.
- Use different herbs and spices to change up the flavor, such as oregano, basil, or paprika.
- Add mushrooms or bell peppers for more vegetables.
Tips and tricks:
- Searing the beef roast before adding it to the slow cooker helps to lock in the flavor and juices.
- Use a meat thermometer to ensure the beef is cooked to your desired level of doneness.
- Leftover pot roast can be used for sandwiches or added to soups and stews.
Storage instructions:
Leftover pot roast can be stored in an airtight container in the refrigerator for up to 3-4 days.
Reheating instructions:
Reheat the pot roast in the microwave or on the stove until heated through.
Presentation ideas:
Serve the pot roast on a large platter with the vegetables arranged around the beef.
Garnishes:
Garnish with fresh herbs, such as parsley or thyme.
Pairings:
Serve the pot roast with a side salad or roasted vegetables.
Suggested side dishes:
- Mashed potatoes
- Roasted Brussels sprouts
- Green beans
- Rice pilaf
Troubleshooting advice:
- If the pot roast is too dry, add more beef broth or water to the slow cooker.
- If the pot roast is too salty, add more vegetables or dilute the sauce with more broth or water.
Food safety advice:
- Make sure the beef is cooked to an internal temperature of 145°F for medium-rare, 160°F for medium, or 170°F for well-done.
- Store leftover pot roast in the refrigerator within 2 hours of cooking.
Food history:
Pot roast is a classic American comfort food that has been around for centuries. It was traditionally made by slow-cooking tough cuts of beef in a Dutch oven or pot over an open fire.
Flavor profiles:
The slow-cooked beef is tender and juicy, with a rich and savory sauce that is flavored with herbs and red wine.
Serving suggestions:
Serve the pot roast with a crusty bread or dinner rolls to soak up the sauce.
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Taste: Savory, Herby, Rich, Comforting, Beefy