Slow-Cooked Pot Roast with Vegetables
A timeless classic capturing the heart and soul of comfort food with succulent beef, vibrant vegetables, and a rich sauce.
Servings: 6 servings
Calories: 550kcal
Ingredients
Main Ingredients
- 5 pounds boneless beef chuck roast Ideal for slow cooking, tender and flavorful.
- 1 tablespoon kosher salt For seasoning the beef.
- 1.5 teaspoons freshly ground black pepper Adds warmth and spice.
- 5 tablespoons all-purpose flour Coating the roast adds texture.
- 2 tablespoons olive oil For searing the roast.
- 2 cups carrots, peeled and chopped Provides color and sweetness.
- 2 cups yellow onions, chopped Adds depth of flavor.
- 2 cups celery, chopped Roots the dish with subtle earthiness.
- 2 cups leeks, chopped Adds a sweet onion flavor.
- 5 cloves garlic, finely minced Imparts aromatic richness.
- 2 cups beef broth Base for the sauce.
- 2 tablespoons apple cider vinegar or Worcestershire sauce Brightens the dish.
- 1 large can (28 ounces) diced tomatoes, with juices Increases moisture and flavor.
- 1 cup rich chicken stock Balances the beef broth with flavor.
- 3 sprigs fresh thyme Adds herbal notes.
- 2 sprigs fresh rosemary Introduces earthiness.
Instructions
Preparation
- Preheat your oven to 325°F (163°C).
- Tie the beef roast with kitchen twine, season with kosher salt and black pepper, then coat with flour.
Searing and Cooking
- In a Dutch oven, heat the olive oil over medium-high heat and sear the roast until browned on all sides.
- Remove the roast and set it aside.
- In the same pot, add the carrots, onions, celery, leeks, and minced garlic. Season with salt and pepper, cooking until softened and fragrant, about 5-7 minutes.
- Stir in the beef broth, apple cider vinegar (or Worcestershire sauce), diced tomatoes (with juices), and chicken stock. Add thyme and rosemary.
- Return the seared roast to the pot, bring the sauce to a boil over medium heat, then cover and reduce heat, simmering for 12-15 minutes.
Roasting
- Transfer the covered pot to the preheated oven and roast for 2.5 hours.
- Reduce the temperature to 250°F (122°C) and roast for another hour.
Finishing
- Remove the roast from the pot, let it rest for several minutes before slicing.
- Puree the remaining sauce if desired, and serve the sliced roast with the sauce over mashed potatoes, rice, or bread.
Notes
Ensure the beef roast is well-seared to lock in flavors. Consider pre-chopped vegetables for quick preparation. Feel free to experiment with spices like smoked paprika or balsamic vinegar for a twist.