Pot Roast Recipe:

Pot roast recipe features fall-apart meat, flavorful veggies and potatoes, and a thick gravy. It’s delectably tasty and easy to prepare, especially if you use a slow cooker. However, you can choose the cooking method that suits you best when making this beef pot roast recipe.

This pot roast recipe is for you if you enjoy slow-cooked roast beef that is oh-so-meltingly soft with richly flavorful gravy.Chuck roast beef is the ideal beef for pot roast. It’s a cheap cut of beef that’s marbled with fat and needs to be cooked slowly to dissolve the fibrous connective tissues and make it incredibly soft to chew.

Chuck roast is available in huge pieces that are either rolled or not. For this dish, you need to use folded chuck roast; otherwise, the beef gets all deformed. If chuck roast isn’t already rolled in supermarkets or butchers, you can roll it yourself and tie it with kitchen string or ask the butcher to do it for you.

In essence, it’s roast beef that has been slowly cooked:

The main point of distinction with this pot roast recipe is that the braising liquid is thickened so that it resembles a richly flavorful gravy rather than the watery broth that most pot roasts are traditionally prepared in.Consequently, it is simply fall-apart tender roast beef that is gently cooked and served with gravy and tender veggies that have been imbued with flavor. 

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One pot, one complete dinner.The completed meal has a tonne of liquid since the beef must be partially cover in liquid while it gently cooks.This means that my pot roast ends up with a tonne of delicious gravy.

Having this “issue” is fantastic. Keep leftovers, use them to cover your potatoes in hollandaise sauce, mix them with pasta (oh yes! ), and use them as a sauce for dinner the following night.

Ingredients:

• 2 kg/4 lb beef chuck roast, 
• 1 tsp each of salt and pepper, 
• 2 tbsp olive oil, 
• 5 peeled garlic cloves, 
• 5 peeled and cut into 2.5 cm/1″ pieces of carrots.
• 3 celery stalks, divided into pieces of 4 cm/1.5″
• Three cups (750 ml) of beef broth, with the salt reduced, 
• one-third cup (50g) of plain or all-purpose flour, 
• one cup (250 ml) of dry red wine (GF – Note 2b)
• 750g/1.5 lb of potatoes, peeled, and cut into 2.5 cm/1″ pieces; 
• 1 tsp. dried rosemary;
• 1/2 tsp. dry thyme;

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Instructions:

1. With paper towels, pat dry beef. 
2. Over high heat, warm oil in a skillet. A rich, dark brown crust is necessary for the flavor base; brown aggressively all over! Will probably take seven minutes.
3. Add beef to the slow cooker.
4. Add onion and garlic to the same frying pan. To brown the onion, cook for 2 minutes.
5. Add wine and cut back by half. Place in a slow cooker.
6. Lumps are okay. dispense into a slow cooker.
7. Crockpot with remaining broth, carrots, celery, rosemary, and thyme.
8. 5 hours on LOW with a cover on the slow cooker (Note 3a for Oven and Stove, 45-minute pressure cook on HIGH)
9. After adding, simmer the potato on LOW for three hours. (10 minutes on HIGH in a pressure cooker, Note 3b)
10. Delete the beef. Slice thickly after resting for five minutes.
11. To your liking, adjust the sauce’s salt and pepper.
12. Serve steak with lots of sauce, veggies, and vegetables! Bread is great for soaking up sauce; try these No Knead Dinner Rolls, No Yeast Irish Soda Bread, or these amazing Cheese Muffins.

Source: recipetineats