Easy Pot Roast Recipe (Page 3 ) | March 18, 2025

Annonce:

4. Deglaze the Pot:
Pour in the beef broth, red wine (if using), and Worcestershire sauce. Stir to combine and scrape up any browned bits from the bottom of the pot to add flavor to the gravy.
5. Add Seasonings:
Add the dried thyme, rosemary, and bay leaves to the pot. Stir everything together.
6. Cook the Roast:
Return the beef chuck roast to the pot, nestling it into the vegetables. The liquid should come about halfway up the sides of the roast. If not, add more beef broth or water to ensure it’s partially submerged.
Cover the pot with a lid and place it in the oven, or transfer the roast and veggies to your slow cooker.
Oven method: Roast for 3-4 hours, or until the roast is fork-tender.
Slow cooker method: Cook on low for 6-7 hours, or until the roast shreds easily with a fork.
7. Finish and Serve:
Once the roast is done, remove it from the pot and place it on a cutting board. Let it rest for a few minutes before slicing against the grain.
Discard the bay leaves and taste the gravy for seasoning. Add more salt and pepper if necessary.
Serve the pot roast with the vegetables and spoon some of the flavorful gravy over the top.
Tips for the Best Pot Roast:
Searing the meat: This step is key for building rich flavor in your pot roast. Don’t rush it—let the meat brown evenly on all sides.
Slow-cooking option: If you’re short on time, the stove-top and oven method is quick, but a slow cooker allows the meat to become incredibly tender and infuse with flavors over several hours.
Beef broth: You can substitute beef broth with vegetable broth for a lighter version, but beef broth provides a richer, deeper flavor.
Leftovers: Leftover pot roast can be shredded and used for sandwiches, tacos, or added to soups.