How To Make Easy Slow-Cooked Pot Roast
This pot roast is made tender and juicy with slow-cooking. It’s simmered in herbed broth and cooked with potatoes and carrots for a complete filling dish.
Serves:
Ingredients
- 1tbspolive oil
- 4lbschuck roast,or rump roast
- 1large onion,chopped, or 2 small onions
- 4carrots,cut into 2-inch pieces
- 2stalkscelery,cut into 1½-inch pieces
- 1lbbaby potatoes
- 1cupred wine
- 2cupsbeef broth,or as needed
- 4clovesgarlic,coarsely chopped
- ½tsprosemary
- ½tspthyme
- 1bay leaf
Instructions
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Preheat oven to 300 degrees F.
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Season roast with salt and pepper.
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In a large dutch oven, heat olive oil over medium-high heat. Sear the roast on each side for about 4 minutes per side until browned, adding more oil if needed.
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Arrange onions around the roast. Combine wine, broth, rosemary, garlic, and thyme. Pour over the roast. Add bay leaf.
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Bring just to a simmer on the stovetop over medium-high heat. Once the broth is simmering, cover and place in the oven and bake 2 hours.
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Add potatoes, carrots, and celery, and bake an additional 2 hours or until the roast and potatoes are fork-tender.
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Discard bay leaf. Gently pull beef into large pieces with a fork or slice into thick pieces.
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Serve with juices and enjoy.
Nutrition
- Calories: 417.19kcal
- Fat: 14.01g
- Saturated Fat: 5.11g
- Trans Fat: 0.56g
- Monounsaturated Fat: 7.28g
- Polyunsaturated Fat: 1.58g
- Carbohydrates: 17.09g
- Fiber: 2.64g
- Sugar: 3.34g
- Protein: 51.02g
- Cholesterol: 145.15mg
- Sodium: 321.32mg
- Calcium: 63.25mg
- Potassium: 1459.03mg
- Iron: 7.00mg
- Vitamin A: 264.09µg
- Vitamin C: 15.26mg
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