Old Fashioned Pot Roast (Oven and Slow Cooker)
There is nothing like an Old Fashioned Pot Roast for a warm, comforting meal that has Sunday dinner written all over it! This pot roast is melt-in-your-mouth delicious and can be prepared in both the oven or the slow cooker. Gone are the days of tough pot roast -- this easy recipe will help you get it perfect every time!
Ingredients
- 3-4 lb. chuck roast brisket or round roast work, too but chuck is best!
- 1 tsp brown sugar
- 1 1/2 tsp sea salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp smoked or sweet paprika
- 2 cups beef stock beef broth or bone broth are also good
- 1 cup dry red wine See Note 1
- 4-5 sprigs of thyme
- 2 tbsp Worcestershire sauce
- 4-5 large carrots, peeled and cut into 2-3 inch pieces
- 1-1 1/2 lb. small potatoes (or about 10-12), washed, unpeeled See Note 2
- 3 tbsp olive oil or vegetable oil
- 4 tbsp cornstarch + 4 tbsp COLD water optional, to make thicker "gravy"
Instructions
Oven Instructions
- Preheat oven to 275°F.
- Trim chuck roast in any super fatty areas on the outside of the roast.
- In a small bowl, combine spices: salt, pepper, garlic powder, brown sugar and paprika. Then, with your hands, rub roast all over with the spice blend.
- Heat 3 tbsp olive oil in a large dutch oven over medium high heat.
- When oil is hot, add pot roast and sear for 3 minutes on each side. Outside of roast should be nice, brown and a little caramelized from the brown sugar. Remove roast from dutch oven, set on a plate and cover with foil.
- In the same dutch oven over medium heat, add the wine, scraping up all of the browned bits on the bottom of the pan with a wooden spoon.
- Cook wine for about 1 minute, then add beef stock, thyme sprigs and Worcestershire sauce. Cook 1 minute more.
- Add back in your beef roast (and any juices), making sure the liquid does NOT cover the top of the roast. You just need to have enough liquid to come about halfway up the meat. If you need more liquid, add more beef stock.
- Spread potatoes and carrots around the beef and COVER. Place in preheated oven and cook 3 1/2 to 4 1/2 hours (will depend on the exact size of your roast). You will know it's done when it shreds easily and practically falls apart when your pierce it with a fork!
Crock Pot or Slow Cooker Instructions
- Follow steps 1-7 above.
- Transfer all the liquid from the dutch oven to the slow cooker. Add in seared beef, potatoes and carrots.
- Cover and cook 8-10 hours until meat falls apart! (will depend on the exact size of your roast). You will know it's done when it shreds easily and practically falls apart when your pierce it with a fork!
Optional Gravy Instructions
- When fully cooked, remove roast and veggies from dutch oven or slow cooker.
- Place dutch oven on the stove over medium heat. If using a slow cooker, transfer all juices to a small sauce pan.
- Whisk together 4 tablespoons cornstarch (you can also use all purpose flour) and 4 tablespoons of COLD water. Add to the pan and bring to a boil. Cook 1-2 minutes until gravy reaches desired consistency. Serve alongside the roast and veggies!
Notes
Note 1: This doesn't have to be a high dollar wine, but use a dry red wine that you would drink! Cabernet Sauvignon, Merlot or Zinfandel are my favorites ones to use in this dish.
Note 2: Small, whole potatoes about 2" across work best! Yukon Gold work great if you can find them. If some of your potatoes are too big, you can slice those in half, but try to keep most of them whole if you can!
Nutrition information is only an estimate. Info is based on the Very Well Fit Nutrition Calculator.
Nutrition
Calories: 505kcalCarbohydrates: 15.5gProtein: 58gFat: 19.7gSaturated Fat: 6gCholesterol: 172mgSodium: 731mgPotassium: 917mgFiber: 3gSugar: 3.8gCalcium: 65mgIron: 9mg
Tried this recipe?Let us know how it was!