This slow-cooked in the CrockPot beef simply falls apart. Pot Roast is a comforting and hearty culinary classic, embodying the essence of slow-cooked perfection. Typically featuring a well-marbled cut of beef, such as chuck roast, this dish is a symphony of flavors and tenderness. The meat is generously seasoned, then seared to lock in juices before being nestled amidst a medley of aromatic vegetables like carrots, onions, and potatoes. The key to its succulence lies in the slow, gentle braising process, allowing the flavors to meld and the meat to become fork-tender. The result is a mouthwatering pot roast, bathed in a rich and savory broth, infusing every bite with warmth and nostalgia. This timeless dish not only fills the air with enticing aromas but also promises a satisfying and homey dining experience. Pot Roast is a true embodiment of comfort food at its finest.
CrockPot Pot Roast
- Crockpot / Slow Cooker
- 4 carrots cut in half
- 4 stalks celery
- 1 red onion quartered
- 2 sprigs fresh rosemary
- 1 sprigs fresh thyme
- 1 garlic bulb
- 1 green onion
- 1 stick butter cut into 1” thick pieces
- 4 lbs beef roast
- 2 tbsp kosher salt
- 2 tbsp freshly ground black pepper
- 1 cup beef broth
- 2 tbsp Worcestershire sauce
- 1/2 cup red wine
- 1 lb gold potatoes (small Yukon) scrubbed, skins on, cut in half
- Place carrots, celery, onions, rosemary, thyme, garlic bulb and scallion in bottom of a 6-qt. CrockPot.
- Scatter butter over the vegetables.
- Salt and pepper the beef roast on both sides.
- Lay on top of vegetables.
- Mix broth, Worcestershire sauce and red wine together. Then pour mixture over ingredients in crock pot.
- Cook on low for 6 hours.
- Add potatoes to crock pot and cook on high an additional 2 hours.
- Carefully remove roast. It should be so tender it falls off the bone.
- Remove vegetables and keep all warm.
- Discard the sprigs of rosemary, thyme, and garlic.
- Strain juice and make gravy, if desired.
- Make a rough and mix into the boiling broth, stir until thickened.