Description

This Slow-Cooked Pot Roast recipe delivers a tender, flavorful beef dish perfect for a comforting family meal. Featuring a juicy chuck roast seared to perfection, then slow-cooked in a rich tomato, red wine, and herb-infused broth, this classic one-pot meal melds savory vegetables and aromatic herbs to create a hearty, melt-in-your-mouth main course best served with mashed potatoes or crusty bread.

Ingredients

Scale

Meat

3-4 lb (1.5-2 kg) chuck roast or beef brisket

Vegetables and Aromatics

1 large onion, chopped
3 garlic cloves, minced
2 large carrots, diced
2 celery stalks, diced

Liquids and Flavorings

2 tablespoons olive oil
1 cup beef broth
1 cup red wine (optional, or substitute with more broth)
1 can (14 oz) crushed tomatoes
2 tablespoons tomato paste
2 sprigs fresh rosemary (or 1 teaspoon dried rosemary)
2 sprigs fresh thyme (or 1 teaspoon dried thyme)
Salt and pepper, to taste

Garnish

Fresh parsley, chopped (for garnish)

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Instructions

Prepare the Meat: Season the chuck roast generously with salt and pepper on all sides to enhance flavor.
Sear the Roast: Heat olive oil in a large Dutch oven over medium-high heat. Add the roast and sear on all sides until browned, about 3-4 minutes per side, then remove it from the pot and set aside.
Sauté the Vegetables: In the same pot, add chopped onion, carrots, celery, and minced garlic. Sauté for 5-7 minutes until softened and fragrant, developing a flavorful base.
Deglaze the Pot: Pour in red wine (if using) to deglaze, scraping up browned bits from the bottom of the pot. Let simmer for 2-3 minutes to reduce slightly. If not using wine, deglaze with beef broth instead.
Add Tomatoes and Broth: Stir in crushed tomatoes, tomato paste, and beef broth. Mix well and add rosemary and thyme sprigs for aromatic depth.
Return the Roast to the Pot: Place the seared roast back in the pot, ensuring the liquid covers about halfway up the sides. Cover with a tight-fitting lid to retain moisture.
Cook the Roast (Oven Method): Preheat the oven to 325°F (165°C). Transfer the pot to the oven and cook for 3-4 hours until the meat is fork-tender and easily shredded.
Cook the Roast (Slow Cooker Method): Alternatively, transfer all ingredients to a slow cooker and cook on low for 8 hours or on high for 4-5 hours until tender.
Serve: Remove the roast and let it rest briefly. Shred or slice as desired, then return shredded meat to the pot to soak up the sauce or serve with sauce drizzled on top.
Garnish: Sprinkle freshly chopped parsley over the served roast. Pair with mashed potatoes, crusty bread, or roasted vegetables for a complete meal.

Notes

Red wine is optional but adds richness; substitute with extra beef broth if preferred or for a non-alcoholic version.
Using a Dutch oven helps achieve even cooking and is ideal for both stovetop searing and oven roasting.
The slow cooker method is convenient for hands-off cooking but will produce a slightly different texture.
For a thicker sauce, remove the roast after cooking and simmer the sauce on the stovetop until reduced.
Resting the meat before slicing ensures juiciness and tenderness.