Pot Roast

540 mins
Serves 1
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Directions

  1. 1Pat the chuck roast dry with a paper towel.
  2. 2Pat the chuck roast dry with a paper towel.
  3. 3Pat the chuck roast dry with a paper towel.
  4. 4Season both sides of the roast with salt and pepper.
  5. 5Season both sides of the roast with salt and pepper.
  6. 6Season both sides of the roast with salt and pepper.
  7. 7Sear both sides of the chuck roast in a Dutch oven.
  8. 8Sear both sides of the chuck roast in a Dutch oven.
  9. 9Sear both sides of the chuck roast in a Dutch oven.
  10. 10Transfer the seared roast to a Crock-Pot.
  11. 11Transfer the seared roast to a Crock-Pot.
  12. 12Transfer the seared roast to a Crock-Pot.
  13. 13Add one thick-sliced onion to the Dutch oven and sauté for a couple of minutes.
  14. 14Add one thick-sliced onion to the Dutch oven and sauté for a couple of minutes.
  15. 15Add one thick-sliced onion to the Dutch oven and sauté for a couple of minutes.
  16. 16Add five minced garlic cloves to the Dutch oven and sauté for about a minute.
  17. 17Add five minced garlic cloves to the Dutch oven and sauté for about a minute.
  18. 18Add five minced garlic cloves to the Dutch oven and sauté for about a minute.
  19. 19Dump the onion and garlic mixture on top of the roast in the Crock-Pot.
  20. 20Dump the onion and garlic mixture on top of the roast in the Crock-Pot.
  21. 21Dump the onion and garlic mixture on top of the roast in the Crock-Pot.
  22. 22Add five cut-up carrots and two handfuls of whole Yukon Gold potatoes to the Crock-Pot.
  23. 23Add five cut-up carrots and two handfuls of whole Yukon Gold potatoes to the Crock-Pot.
  24. 24Add five cut-up carrots and two handfuls of whole Yukon Gold potatoes to the Crock-Pot.
  25. 25Return to the Dutch oven and add 1 1/2 cups of beef broth.
  26. 26Return to the Dutch oven and add 1 1/2 cups of beef broth.
  27. 27Return to the Dutch oven and add 1 1/2 cups of beef broth.
  28. 28Add 2 teaspoons of Worcestershire sauce, a tablespoon of fresh minced thyme, and a tablespoon of fresh minced rosemary.
  29. 29Add 2 teaspoons of Worcestershire sauce, a tablespoon of fresh minced thyme, and a tablespoon of fresh minced rosemary.
  30. 30Add 2 teaspoons of Worcestershire sauce, a tablespoon of fresh minced thyme, and a tablespoon of fresh minced rosemary.
  31. 31Stir the mixture with a wooden spoon for a minute or so to scrape up all the good bits off the bottom.
  32. 32Stir the mixture with a wooden spoon for a minute or so to scrape up all the good bits off the bottom.
  33. 33Stir the mixture with a wooden spoon for a minute or so to scrape up all the good bits off the bottom.
  34. 34Pour the liquid mixture over everything in the Crock-Pot.
  35. 35Pour the liquid mixture over everything in the Crock-Pot.
  36. 36Pour the liquid mixture over everything in the Crock-Pot.
  37. 37Salt and pepper everything in the Crock-Pot one more time.
  38. 38Salt and pepper everything in the Crock-Pot one more time.
  39. 39Salt and pepper everything in the Crock-Pot one more time.
  40. 40Place the lid on the Crock-Pot and set the temperature to low for 8 to 9 hours.
  41. 41Place the lid on the Crock-Pot and set the temperature to low for 8 to 9 hours.
  42. 42Place the lid on the Crock-Pot and set the temperature to low for 8 to 9 hours.
  43. 43Once cooked, remove the lid, take out all the vegetables, and remove the meat.
  44. 44Once cooked, remove the lid, take out all the vegetables, and remove the meat.
  45. 45Once cooked, remove the lid, take out all the vegetables, and remove the meat.
  46. 46Use two forks to shred the meat.
  47. 47Use two forks to shred the meat.
  48. 48Use two forks to shred the meat.
  49. 49Cut up the potatoes to make them easier to serve.
  50. 50Cut up the potatoes to make them easier to serve.
  51. 51Cut up the potatoes to make them easier to serve.
  52. 52Place the shredded meat, carrots, and potatoes in a serving dish.
  53. 53Place the shredded meat, carrots, and potatoes in a serving dish.
  54. 54Place the shredded meat, carrots, and potatoes in a serving dish.
  55. 55Pour the remaining juices from the Crock-Pot through a fine mesh screen into a saucepan.
  56. 56Pour the remaining juices from the Crock-Pot through a fine mesh screen into a saucepan.
  57. 57Pour the remaining juices from the Crock-Pot through a fine mesh screen into a saucepan.
  58. 58Heat the juices on medium heat and add a cornstarch slurry to make gravy.
  59. 59Heat the juices on medium heat and add a cornstarch slurry to make gravy.
  60. 60Heat the juices on medium heat and add a cornstarch slurry to make gravy.
  61. 61Pour the gravy over the pot roast and vegetables.
  62. 62Pour the gravy over the pot roast and vegetables.
  63. 63Pour the gravy over the pot roast and vegetables.
  64. 64Garnish with fresh parsley if desired.
  65. 65Garnish with fresh parsley if desired.
  66. 66Garnish with fresh parsley if desired.

Ingredients

  • 3 pound Chuck roast
  • 3 pound Chuck roast
  • 3 pound Chuck roast
  • Salt
  • Salt
  • Salt
  • Pepper
  • Pepper
  • Pepper
  • 1 Onion
  • 1 Onion
  • 1 Onion
  • 5 Garlic cloves
  • 5 Garlic cloves
  • 5 Garlic cloves
  • 5 Carrots
  • 5 Carrots
  • 5 Carrots
  • handfuls Yukon gold potatoes
  • handfuls Yukon gold potatoes
  • 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 ovenCrock-potPaper towelCutting boardKnifeTongsWooden spoonLidServing dishFine mesh screenSaucepanMeasuring cupWhiskFork

Tips

  • Browning the roast and using fresh herbs and vegetables makes a big difference in flavor.