Pot Roast
Directions
- 1Pat the chuck roast dry with a paper towel.
- 2Pat the chuck roast dry with a paper towel.
- 3Pat the chuck roast dry with a paper towel.
- 4Season both sides of the roast with salt and pepper.
- 5Season both sides of the roast with salt and pepper.
- 6Season both sides of the roast with salt and pepper.
- 7Sear both sides of the chuck roast in a Dutch oven until browned.
- 8Sear both sides of the chuck roast in a Dutch oven until browned.
- 9Sear both sides of the chuck roast in a Dutch oven until browned.
- 10Transfer the seared roast to a Crock-Pot.
- 11Transfer the seared roast to a Crock-Pot.
- 12Transfer the seared roast to a Crock-Pot.
- 13Add one thick-sliced onion to the Dutch oven and sauté for a couple of minutes.
- 14Add one thick-sliced onion to the Dutch oven and sauté for a couple of minutes.
- 15Add one thick-sliced onion to the Dutch oven and sauté for a couple of minutes.
- 16Add five minced garlic cloves to the Dutch oven and sauté for about a minute.
- 17Add five minced garlic cloves to the Dutch oven and sauté for about a minute.
- 18Add five minced garlic cloves to the Dutch oven and sauté for about a minute.
- 19Dump the onion and garlic mixture on top of the roast in the Crock-Pot.
- 20Dump the onion and garlic mixture on top of the roast in the Crock-Pot.
- 21Dump the onion and garlic mixture on top of the roast in the Crock-Pot.
- 22Add five cut carrots to the Crock-Pot.
- 23Add five cut carrots to the Crock-Pot.
- 24Add five cut carrots to the Crock-Pot.
- 25Add two handfuls of whole Yukon Gold potatoes to the Crock-Pot.
- 26Add two handfuls of whole Yukon Gold potatoes to the Crock-Pot.
- 27Add two handfuls of whole Yukon Gold potatoes to the Crock-Pot.
- 28Pour about one and a half cups of beef broth into the Dutch oven.
- 29Pour about one and a half cups of beef broth into the Dutch oven.
- 30Pour about one and a half cups of beef broth into the Dutch oven.
- 31Add two teaspoons of Worcestershire sauce.
- 32Add two teaspoons of Worcestershire sauce.
- 33Add two teaspoons of Worcestershire sauce.
- 34Add a tablespoon of fresh minced thyme.
- 35Add a tablespoon of fresh minced thyme.
- 36Add a tablespoon of fresh minced thyme.
- 37Add a tablespoon of fresh minced rosemary.
- 38Add a tablespoon of fresh minced rosemary.
- 39Add a tablespoon of fresh minced rosemary.
- 40Stir the mixture in the Dutch oven for a minute, scraping the bottom to deglaze.
- 41Stir the mixture in the Dutch oven for a minute, scraping the bottom to deglaze.
- 42Stir the mixture in the Dutch oven for a minute, scraping the bottom to deglaze.
- 43Pour the liquid mixture from the Dutch oven over the roast and vegetables in the Crock-Pot.
- 44Pour the liquid mixture from the Dutch oven over the roast and vegetables in the Crock-Pot.
- 45Pour the liquid mixture from the Dutch oven over the roast and vegetables in the Crock-Pot.
- 46Salt and pepper everything in the Crock-Pot again, if desired.
- 47Salt and pepper everything in the Crock-Pot again, if desired.
- 48Salt and pepper everything in the Crock-Pot again, if desired.
- 49Place the lid on the Crock-Pot and set the temperature to low for 8 to 9 hours.
- 50Place the lid on the Crock-Pot and set the temperature to low for 8 to 9 hours.
- 51Place the lid on the Crock-Pot and set the temperature to low for 8 to 9 hours.
- 52Once cooked, remove the lid from the Crock-Pot.
- 53Once cooked, remove the lid from the Crock-Pot.
- 54Once cooked, remove the lid from the Crock-Pot.
- 55Remove the vegetables and meat from the Crock-Pot.
- 56Remove the vegetables and meat from the Crock-Pot.
- 57Remove the vegetables and meat from the Crock-Pot.
- 58Shred the meat using two forks.
- 59Shred the meat using two forks.
- 60Shred the meat using two forks.
- 61Cut up the potatoes into smaller, easier-to-serve pieces.
- 62Cut up the potatoes into smaller, easier-to-serve pieces.
- 63Cut up the potatoes into smaller, easier-to-serve pieces.
- 64Arrange the shredded meat, potatoes, and carrots on a serving platter.
- 65Arrange the shredded meat, potatoes, and carrots on a serving platter.
- 66Arrange the shredded meat, potatoes, and carrots on a serving platter.
- 67Pour the remaining juices from the Crock-Pot through a fine mesh screen into a pot to make gravy.
- 68Pour the remaining juices from the Crock-Pot through a fine mesh screen into a pot to make gravy.
- 69Pour the remaining juices from the Crock-Pot through a fine mesh screen into a pot to make gravy.
- 70Heat the strained juices on medium heat and add a cornstarch slurry to thicken into gravy.
- 71Heat the strained juices on medium heat and add a cornstarch slurry to thicken into gravy.
- 72Heat the strained juices on medium heat and add a cornstarch slurry to thicken into gravy.
- 73Pour the gravy over the pot roast and vegetables.
- 74Pour the gravy over the pot roast and vegetables.
- 75Pour the gravy over the pot roast and vegetables.
- 76Sprinkle with parsley, if desired.
- 77Sprinkle with parsley, if desired.
- 78Sprinkle with parsley, if desired.
Ingredients
- 3 pound chuck roast
- 3 pound chuck roast
- 3 pound chuck roast
- salt
- salt
- salt
- pepper
- pepper
- pepper
- 1 thick sliced onion
- 1 thick sliced onion
- 1 thick sliced onion
- 5 minced garlic cloves
- 5 minced garlic cloves
- 5 minced garlic cloves
- 5 cut carrots
- 5 cut carrots
- 5 cut carrots
- 2 handfuls Yukon Gold potatoes
- 2 handfuls Yukon Gold potatoes
- 2 handfuls Yukon Gold potatoes
- 1.5 cups beef broth
- 1.5 cups beef broth
- 1.5 cups beef broth
- 2 teaspoons Worcestershire sauce
- 2 teaspoons Worcestershire sauce
- 2 teaspoons Worcestershire sauce
- 1 tablespoon fresh minced thyme
- 1 tablespoon fresh minced thyme
- 1 tablespoon fresh minced thyme
- 1 tablespoon fresh minced rosemary
- 1 tablespoon fresh minced rosemary
- 1 tablespoon fresh minced rosemary
- cornstarch slurry
- cornstarch slurry
- cornstarch slurry
- parsley
- parsley
- parsley
Equipment
Dutch ovenpaper towelchopping boardknifetongsCrock-Potwooden spooncolanderpotwhiskfork
Tips
- Browning your roast and using fresh herbs and veggies makes a significant difference in taste.