Savory Slow-Cooked Pot Roast
Indulge in this Savory Slow-Cooked Pot Roast that’s perfect for family gatherings or cozy dinners. This recipe showcases tender chuck roast, slow-cooked to perfection with aromatic vegetables, herbs, and a splash of red wine. The meat becomes melt-in-your-mouth tender, making it an ideal dish for any meat lover. Serve it alongside mashed potatoes or crusty bread to soak up the rich gravy. Perfect for meal prep, leftovers can be enjoyed in sandwiches or as a hearty stew.
6
Servings
583
Calories
13
Ingredients
Ingredients
Chuck roast
3-4 lbs (trimmed)
Vegetable oil
2 tablespoons (for browning)
Salt
to taste (for seasoning)
Pepper
to taste (for seasoning)
Carrot
1 cup (chopped)
Onion
1 cup (chopped)
Celery
1 cup (chopped)
Garlic cloves
4, minced (minced)
Chicken or beef stock
2 cups (as a base)
Sugar
2 tablespoons (for seasoning)
Thyme
1 sprig (fresh)
Dry red wine
1/4 cup (for deglazing)
Water
as needed (to adjust liquid level)
Instructions
1
Preheat your oven to 300°F (150°C).
2
Generously season the chuck roast with salt and pepper on all sides, ensuring it’s evenly coated.
3
In a large Dutch oven, heat vegetable oil over medium-high heat, making sure it does not smoke.
4
Carefully place the seasoned roast in the pot and brown it on all sides, which should take about 10 minutes. If the oil begins to smoke, lower the heat until the oil is hot but not smoking.
5
Once golden brown, transfer the roast to a deep plate to catch any juices that may run off.
6
Add the chopped carrots, onions, and celery to the Dutch oven. Stir often, cooking until the vegetables are softened and lightly browned, about 5-7 minutes.
7
Stir in minced garlic and cook until fragrant, approximately 1 minute.
8
Pour in your choice of chicken or beef stock, scraping the bottom of the pot to release any browned bits for added flavor. Bring this mixture to a boil.
9
Add the red wine and sugar to the pot. Allow it to boil until the alcohol smell has dissipated, around 3-4 minutes.
10
Return the browned roast along with any accumulated juices back into the pot. Place a sprig of thyme on top.
11
Add enough water to the pot until the liquid comes halfway up the sides of the roast.
12
Bring the mixture to a gentle simmer. Cover the pot tightly with a large piece of foil and the lid to ensure a good seal.
13
Transfer the covered pot to the oven, turning the roast every 30 minutes.
14
Cook the pot roast for 2 1/2 to 3 1/2 hours, or until it is fork-tender and has reached an internal temperature of at least 200°F (93°C) for 30 minutes.
15
Once done, carefully remove the roast from the pot and place it onto a serving plate, covering it with foil to keep warm.
16
Return the Dutch oven to the stovetop and bring the remaining liquid to a boil. Allow it to reduce until you have about 1 1/2 cups (350 ml) of delicious gravy, approximately 15 minutes.
17
If desired, thicken the gravy using a cornstarch slurry or flour mixer before serving.
Nutrition Information
33g
Fat
22g
Carbs
42g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main cut of meat used in the Savory Slow-Cooked Pot Roast?
The recipe uses a 3-4 lb chuck roast that has been trimmed.
What temperature should the oven be for this pot roast?
The oven should be preheated to 300°F (150°C).
How many servings does this recipe make?
This recipe yields approximately 6 servings.
How long does the pot roast need to cook in the oven?
It should cook for 2 1/2 to 3 1/2 hours until it is fork-tender.
What is the target internal temperature for the meat?
The meat should reach an internal temperature of at least 200°F (93°C) for 30 minutes.
Why is the roast browned before cooking in the oven?
Browning the meat on all sides for about 10 minutes develops a deep flavor and a golden-brown crust.
What aromatic vegetables are included in the recipe?
The recipe includes 1 cup each of chopped carrots, onions, and celery.
What kind of stock should I use?
You can use 2 cups of either chicken or beef stock as the flavor base.
How much red wine is required for the recipe?
The recipe calls for 1/4 cup of dry red wine to deglaze the pot.
Why is sugar added to the pot roast?
Two tablespoons of sugar are used to season and balance the flavors of the sauce.
What herb provides the main aromatic seasoning?
A fresh sprig of thyme is placed on top of the roast before it goes into the oven.
How often should the roast be turned during cooking?
The roast should be turned every 30 minutes while it is in the oven.
How do I make the gravy from the cooking liquid?
Boil the remaining liquid on the stovetop for about 15 minutes until it reduces to about 1 1/2 cups.
Can I thicken the gravy further?
Yes, you can use a cornstarch slurry or a flour mixer to reach your desired thickness.
What is the calorie count per serving?
Each serving contains approximately 583 calories.
How much protein is in one serving of this pot roast?
One serving provides 42 grams of protein.
How many carbohydrates are in each serving?
There are 22 grams of carbohydrates per serving.
What is the fat content for this dish?
The dish contains 33 grams of fat per serving.
What equipment is best for cooking this roast?
A large Dutch oven is recommended for both browning and slow-cooking the roast.
What should I do if the oil starts smoking while browning the meat?
Immediately lower the heat until the oil is hot but no longer smoking.
How much garlic is used in this recipe?
The recipe calls for 4 minced garlic cloves.
Why do I need to scrape the bottom of the pot after adding stock?
Scraping the bottom releases browned bits, known as fond, which adds significant flavor to the gravy.
How much liquid should be in the pot before it goes in the oven?
Add enough water so that the liquid level comes halfway up the sides of the roast.
Is it necessary to cover the pot with foil and a lid?
Yes, covering it tightly with foil and then the lid ensures a good seal to keep the moisture in.
What are some suggested side dishes for this roast?
It is delicious served with mashed potatoes or crusty bread to soak up the rich gravy.
Is this recipe good for meal prep?
Yes, it is perfect for meal prep as leftovers can be used in sandwiches or as a hearty stew.
How long should the garlic cook?
Garlic should be cooked for approximately 1 minute until it becomes fragrant.
What kind of oil is used for browning?
The recipe uses 2 tablespoons of vegetable oil.
Do I need to let the alcohol smell dissipate from the wine?
Yes, let the wine boil for 3-4 minutes until the alcohol smell has faded.
How should the vegetables be prepared?
The carrots, onions, and celery should all be chopped into roughly 1-cup measurements.