Pot Roast is comfort food at its best. Juicy beef, carrots and potatoes are cooked in a rich broth seasoned with rosemary, thyme and garlic. This is an easy meal that requires minimal prep and makes enough to feed a large family. Serve Pot Roast on it’s own, over rice or with Mashed Potatoes.
WHAT CUTS OF BEEF TO USE
Pot Roast is a great way to cook tougher cuts of beef. Chuck roast, round roast and beef brisket works well in this dish. The meat is braised in a broth for a long time which breaks down the tough fibers and transforms it into a succulent, tender piece of meat.
WHICH VEGETABLES TO USE
Because of the long cooking time it is best to use root vegetables like carrots, parsnips and potatoes. Yukon gold or red skin potatoes work best for this dish; they hold their shape even after spending a few hours in the oven.
STEPS TO MAKING POT ROAST
First the roast is seasoned then coated with flour. The flour helps the sauce to thicken as it cooks. Sear the beef on both sides to form a crust.
Cook the vegetables on high heat until the vegetables are a bit charred.
Deglaze the pan with beef broth to remove the stuck on bits. Add beef, vegetables and herbs back to the pan, cover and cook until tender.
METHODS OF COOKING
This can be made in the oven, in a slow cooker or pressure cooked. Cooking time varies depending on the size of your roast. For a 2-3 lb roast, cook in the oven for 2-2 ½ hours. If using a slow cooker, you can add seared beef to the slow cooker and cook on high for 4 hours or low for 7 hours. Pressure Cook on high for about 45 minutes or until the beef is tender.
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