Slow-Cooked Pot Roast with Vegetables

Slow-Cooked Pot Roast with Vegetables

Slow-Cooked Pot Roast with Vegetables is the quintessential comfort food that warms both the soul and the stomach. Imagine a tender, juicy beef chuck roast, simmered to perfection in a symphony of flavorful vegetables. The gentle heat transforms the beef into a succulent masterpiece while the veggies soak up all the delicious juices, creating a harmonious blend of taste and texture. This dish is not just a meal; it’s an experience that evokes feelings of home, family gatherings, and cozy evenings by the fire. With its straightforward Step-by-Step Recipe, you won’t want to pass up the chance to make this at home.

Why You’ll Love This Recipe

This Slow-Cooked Pot Roast is everything you want in a family meal. It offers easy prep that fits into even the busiest of schedules. With only a handful of ingredients and minimal effort, you’ll end up with a hearty dish that serves well for dinner parties or Sunday family feasts. The ability to set it and forget it as it cooks away makes this a perfect candidate for traditional cooking, allowing you to enjoy precious moments with loved ones instead of being tethered to the kitchen. Plus, it’s a hit with kids and adults alike!

Ingredients for Slow-Cooked Pot Roast with Vegetables

• 5 pounds of boneless beef chuck roast, richly marbled for flavor
• 1 tablespoon of kosher salt, to enhance the beef
• 1 1/2 teaspoons of freshly ground black pepper, adding a slight kick
• 5 tablespoons of all-purpose flour, for that beautiful crust
• 2 tablespoons of olive oil for searing, giving depth to the flavors
• 2 cups of carrots, peeled and chopped, for sweetness and color
• 2 cups of yellow onions, chopped, to add a savory sweetness
• 2 cups of celery, chopped, for a crisp texture
• 2 cups of leeks, chopped, bringing a delicate onion flavor
• 1 tablespoon of kosher salt, to season the vegetables
• 1 teaspoon of freshly ground black pepper, for that hint of spice
• 5 cloves of garlic, finely minced, imparting warmth and aroma
• 2 cups of beef broth, for deep, rich flavor
• 2 tablespoons of apple cider vinegar or Worcestershire sauce, to balance the flavors
• 1 can (28 ounces) of diced tomatoes, with juices, for acidity and body
• 1 cup of rich chicken stock, enhancing the overall richness
• 3 sprigs of fresh thyme, offering earthy aromatic qualities
• 2 sprigs of fresh rosemary, imparting an aromatic woodiness

Step-by-Step Directions for Slow-Cooked Pot Roast with Vegetables

1. Preheat your oven to 325°F (163°C).
2. Tie the beef roast with kitchen twine, season it with kosher salt and freshly ground black pepper, and coat with all-purpose flour to create a delightful crust when seared.
3. In a Dutch oven, heat the olive oil over medium-high heat and sear the roast on all sides for 4-5 minutes until it attains a beautiful brown hue.
4. Remove the roast and in the same pot, add the onions, carrots, celery, leeks, and garlic. Cook for about 12-15 minutes, stirring occasionally, until they begin to soften and caramelize.
5. Next, stir in the beef broth, vinegar or Worcestershire sauce, diced tomatoes (with their juices), and chicken stock to deglaze the pot and combine all those rich flavors.
6. Add the tied sprigs of thyme and rosemary into the mixture.
7. Return the seared roast back into the pot, bring it to a gentle boil, then cover and transfer the pot to your preheated oven.
8. Roast for about 2.5 hours, then lower the temperature to 250°F (122°C) and continue to cook for another hour, allowing the juices to meld beautifully.
9. Once done, carefully remove the roast from the oven and let it rest for at least 15 minutes. If desired, puree the sauce for a smoother texture.
10. Slice the roast thinly against the grain and serve it with the thickened sauce drizzled on top.

Tips & Tricks

To truly elevate your Slow-Cooked Pot Roast, consider searing the roast in batches to avoid crowding the pan, which can prevent proper browning. Don’t skip the resting step; it’s crucial for allowing the juices to redistribute throughout the meat, ensuring each slice is tender. Additionally, feel free to add potatoes or parsnips for an extra layer of flavor and texture. A splash of balsamic vinegar adds a lovely depth, while fresh herbs like parsley or chives can offer brightness when garnishing.

Serving Suggestions & Pairings

Serve your Slow-Cooked Pot Roast with a side of creamy mashed potatoes or hearty bread to soak up the rich gravy. A simple green salad dressed with lemon vinaigrette can provide a refreshing contrast. Pair this dish with a steaming pot of rice or roasted Brussels sprouts for a killer combination that embraces the essence of comfort food.

Nutritional Information

Each serving of this recipe is a filling and satisfying dish, approximately containing:

• Calories: 480
• Protein: 45g
• Fat: 25g
• Carbohydrates: 30g
• Fiber: 5g
• Sugars: 6g

It’s a hearty indulgence that can be part of a balanced diet when enjoyed in moderation!

Storing Tips & Variations for Slow-Cooked Pot Roast with Vegetables

If you find yourself with leftovers (if you’re lucky!), store your pot roast in an airtight container in the refrigerator for up to 3-4 days. To enjoy it later, reheat in the oven or microwave until warmed through. For longer storage, you can freeze slices of the roast and sauce in freezer-safe bags for up to three months. Want to make it healthier? Opt for lean cuts of meat and increase the vegetable ratio. You can also swap in your favorite root veggies or try using a slow cooker for a different method of cooking!

Conclusion for Slow-Cooked Pot Roast with Vegetables

It’s time to bring the warmth and comfort of Slow-Cooked Pot Roast with Vegetables into your kitchen! Not only is this recipe easy to follow, but it’s also a great way to spend quality time with your family. With its rich flavors and heartwarming aroma filling your home, it’s sure to become a beloved staple on your dinner table. Don’t wait – try this recipe today, and create memories that will last a lifetime!

FAQs

1. Can I use a different cut of meat?
Yes, you can use cuts like brisket or round roast, but keep in mind cooking times may vary.

2. How long can I store leftovers?
Cooked pot roast can be stored in the fridge for 3-4 days and can be frozen for up to three months.

3. Can I make this in a slow cooker?
Absolutely! Just follow the step-by-step directions, searing the meat first, and then transfer everything to a slow cooker for 8 hours on low.

4. Is this dish gluten-free?
To make it gluten-free, replace the all-purpose flour with a gluten-free flour blend.

5. What kind of wine pairs well with pot roast?
A medium-bodied red wine, like Pinot Noir or Merlot, adds an extra layer of flavor if you opt to enjoy a glass alongside your meal!

Print Recipe

Slow-Cooked Pot Roast with Vegetables

A tender, juicy beef chuck roast slow-cooked with flavorful vegetables, perfect for family dinners and gatherings.

Prep Time30 minutes mins

Cook Time3 hours hrs

Total Time3 hours hrs 30 minutes mins

Course: Dinner, Main Course

Cuisine: American, Comfort Food

Keyword: Beef Recipe, comfort food, Family Meal, Pot Roast, slow-cooked

Servings: 8 servings

Calories: 480kcal

Ingredients

For the Roast

• 5 pounds boneless beef chuck roast Richly marbled for flavor
• 1 tablespoon kosher salt To enhance the beef
• 1.5 teaspoons freshly ground black pepper Adding a slight kick
• 5 tablespoons all-purpose flour For that beautiful crust
• 2 tablespoons olive oil For searing

For the Vegetables

• 2 cups carrots, peeled and chopped For sweetness and color
• 2 cups yellow onions, chopped To add savory sweetness
• 2 cups celery, chopped For a crisp texture
• 2 cups leeks, chopped Bringing a delicate onion flavor
• 1 tablespoon kosher salt To season the vegetables
• 1 teaspoon freshly ground black pepper For a hint of spice
• 5 cloves garlic, finely minced Imparting warmth and aroma
• 2 cups beef broth For deep, rich flavor
• 2 tablespoons apple cider vinegar or Worcestershire sauce To balance the flavors
• 1 can (28 ounces) diced tomatoes, with juices For acidity and body
• 1 cup rich chicken stock Enhancing the overall richness
• 3 sprigs fresh thyme Offering earthy aromatic qualities
• 2 sprigs fresh rosemary Imparting aromatic woodiness

Instructions

Preparation

• Preheat your oven to 325°F (163°C).
• Tie the beef roast with kitchen twine, season it with kosher salt and freshly ground black pepper, and coat with all-purpose flour.

Searing and Cooking

• In a Dutch oven, heat the olive oil over medium-high heat and sear the roast on all sides for 4-5 minutes until it attains a beautiful brown hue.
• Remove the roast and in the same pot, add the onions, carrots, celery, leeks, and garlic. Cook for about 12-15 minutes, stirring occasionally, until they begin to soften and caramelize.
• Stir in the beef broth, vinegar or Worcestershire sauce, diced tomatoes (with their juices), and chicken stock to deglaze the pot.
• Add the tied sprigs of thyme and rosemary into the mixture.
• Return the seared roast back into the pot, bring it to a gentle boil, then cover and transfer the pot to your preheated oven.

Roasting

• Roast for about 2.5 hours, then lower the temperature to 250°F (122°C) and continue to cook for another hour.
• Once done, carefully remove the roast from the oven and let it rest for at least 15 minutes.

Serving

• Slice the roast thinly against the grain and serve it with the thickened sauce drizzled on top.

Notes

To elevate your pot roast, consider searing the roast in batches and not skipping the resting step. You can also add potatoes or parsnips for extra flavor and texture.