So it’s essentially a slow cooked Roast Beef that’s fall apart tender that comes with a gravy and tender flavour infused vegetables. The key point of difference with this pot roast recipe is that the braising liquid is thickened so it comes out like a deeply flavoured gravy rather than a watery broth which is how most pot roasts are made. It’s essentially a slow cooked Roast Beef! Supermarkets and butchers should carry chuck roast that’s already rolled, otherwise, you can roll it yourself and tie with kitchen string or ask the butcher to do it for you. You want to use rolled chuck roast for this recipe, otherwise the beef ends up all warped. It’s an economical cut of beef that’s marbled with fat that needs to be slow cooked to breakdown the tough connective tissues so it becomes ultra tender to eat.Ĭhuck roast can be purchased in large pieces that are or aren’t rolled.
The best beef for pot roast is Beef Chuck Roast.
It adds a ton of flavour into the cooking broth!īest cut of beef for pot roast is chuck roast * Means simmering liquid and scraping bottom of pan to release the flavour stuck on the bottom of the pan from searing. Sprinkle with dried rosemary and thyme then slow cook 8 hrs low, 55 min pressure cook on high, or oven 4 hours at 300☏/150☌ Īdd the potatoes partway through cooking and by the time the potatoes are cooked, the beef will be meltingly tender! Tip everything into a slow cooker, instant pot / pressure cooker or casserole pot for oven along with beef broth, carrots and celery
Sauté onion and garlic, then deglaze* the skillet or pot with red wine (or water or broth) Sear beef aggressively – this is KEY for flavour in the broth and the beef! If you love meltingly tender, slow cooked roast beef and deeply flavoured gravy, this pot roast recipe is for you! Now THAT’s a pot roast worthy of company, in my humble opinion!!! So I decided to change it and thicken the sauce using a touch of flour. Plenty of flavour in it, but when you pour it over the beef and vegetables, it doesn’t cling to it at all because it’s watery. I just didn’t get it – the beef and vegetables were fine, but typically they are braised in just liquids that aren’t thickened in any way so the end result is like a watery broth. However, this beef pot roast recipe can be made in an instant pot, oven OR crockpot – pick which method works best for you!Ĭonfession: I wasn’t a fan of pot roast for most of my life. It’s mouthwateringly good, yet simple to make, especially if you use a slow cooker. Pot Roast – fall apart beef, tender flavour infused vegetables and potatoes smothered in a rich gravy. I ALSO USE ABOUT 6 TBS OF CORN STARCH FOR THICKENING. I COOK IT IN A SLOW COOKER & USE A BAG OF SHRIMP & CRAB BOIL SPICES ( WHICH IS AN INEXSPENSIVE VERSION OF PICKLING SPICE ) ALONG WITH ALL THE LIQUID & 20 DISOLVED GINGERSNAP COOKIES. PUT MEAT & LIQUID IN PLASTIC BOWL IN FRIDGE FOR AT LEAST 12 HRS. I HAD GERMAN RELATIVES & THE POTATO DUMPLINS & THIS MEAT RECIPE ARE VERY CLOSE TO THE WAY I MAKE IT !! I CUT THE BEEF IN BITE SIZE CHUNKS FIRST THEN MARINATE OVERNITE IN A 50/50MIX OF WATER & APPPLE CIDER VINEGAR - HEAT ON STOVE & ADD 1 TBS OF SUGAR FOR EVERY CUP OF LIQUID - THAT IS WHEN YOU GET REALLLL SOURBRATTEN.
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