Name: Pot Roast Recipe
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 4
Cuisine: American
Ingredients: 2 lbs beef chuck roast; 1 onion, sliced; 3 carrots, peeled and chopped; 3 celery stalks, chopped; 4 garlic cloves, minced; 2 cups beef broth; 1 cup red wine; 2 tbsp olive oil; 2 tbsp all-purpose flour; 2 tsp dried thyme; 1 tsp dried rosemary; Salt and pepper, to taste

How To Make Pot Roast Recipe

Hot stews and pot roasts are just some of the deletcable meals you get out of a slow cooker. It takes a bit of patience but it’s worth every meat-melting bite. You’ll enjoy the cooking as well as the eating with these slow cooker recipes.

Preparation: 20 minutes

Cooking: 3 hours

Total: 3 hours and 20 minutes

Serves:

Ingredients

2 lbs beef chuck roast
1 onion, sliced
3 carrots, peeled and chopped
3 celery stalks, chopped
4 garlic cloves, minced
2 cups beef broth
1 cup red wine
2 tbsp olive oil
2 tbsp all-purpose flour
2 tsp dried thyme
1 tsp dried rosemary
Salt and pepper, to taste

Instructions

Preheat your oven to 325°F (163°C).
Season the beef roast with salt, pepper, dried thyme, and dried rosemary.
In a large Dutch oven or oven-safe pot, heat olive oil over medium-high heat.
Sear the beef roast on all sides until browned. Remove and set aside.
In the same pot, add the sliced onion, chopped carrots, celery, and minced garlic. Cook for 5 minutes or until vegetables are slightly softened.
Sprinkle flour over the vegetables and stir to coat evenly. Cook for another minute.
Slowly pour in the beef broth and red wine. Stir well to combine and scrape any browned bits from the bottom of the pot.
Return the beef roast to the pot, along with any accumulated juices. The liquid should cover about halfway up the sides of the roast. If needed, add more broth or wine.
Cover the pot with a lid and transfer to the preheated oven.
Cook for approximately 3 hours or until the beef is tender and easily shreds with a fork.
Once cooked, remove the pot from the oven and let the roast rest for 10 minutes before slicing.
Serve the pot roast with the cooked vegetables and pan juices.