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A fall-apart tender beef roast, slow-cooked with hearty potatoes, carrots, and onions in a rich, savory gravy. This one-pot meal is the ultimate comfort food, perfect for a cozy Sunday dinner.
For 6 servings
Prepare the Beef
Sear the Roast
Build the Braising Liquid
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A fall-apart tender beef roast, slow-cooked with hearty potatoes, carrots, and onions in a rich, savory gravy. This one-pot meal is the ultimate comfort food, perfect for a cozy Sunday dinner.
This american recipe takes 200 minutes to prepare and yields 6 servings. At 915.33 calories per serving with 58.21g of protein, it's a moderately challenging recipe perfect for dinner or supper or lunch.
Slow Cook the Roast
Add Vegetables and Finish Cooking
Rest, Thicken Gravy, and Serve
Add 1-2 sprigs of fresh rosemary or a few fresh sage leaves along with the thyme for a more complex, earthy flavor.
Include 2 chopped celery stalks with the onions, or add 1 lb of cremini mushrooms or 1 lb of peeled parsnips along with the potatoes and carrots.
Complete steps 1-3 on the stovetop. Transfer the seared roast and the braising liquid to a slow cooker. Cook on low for 8-10 hours or on high for 4-5 hours. Add the vegetables halfway through the cooking time.
Substitute the red wine with 1 cup of a dark beer, such as a stout or porter, for a deep, malty flavor profile.
Beef is a complete protein, providing all the essential amino acids your body needs for muscle repair, growth, and overall maintenance.
This dish provides a significant amount of heme iron from the beef, which is easily absorbed by the body and is crucial for preventing anemia and maintaining energy levels.
Carrots and potatoes offer essential nutrients like Vitamin A, potassium, and dietary fiber, which support vision, heart health, and digestion.
Beef is a natural source of B vitamins, especially B12 and B6, which are vital for brain function, energy metabolism, and the formation of red blood cells.
The best cut is a boneless chuck roast. It has an excellent balance of meat and fat, which breaks down during slow cooking to become incredibly tender and flavorful. Brisket or round roast can also be used, but chuck roast is preferred for its texture.
Absolutely. Follow the instructions for searing the beef and building the sauce on the stovetop. Then, transfer everything to your slow cooker. Cook on low for 8-10 hours or on high for 4-5 hours. Add the vegetables about halfway through the cooking time so they don't get too mushy.
Yes, you can. If you prefer to omit the wine, simply replace it with an equal amount of additional beef broth. You will still get a delicious result, though the flavor will be slightly less complex.
The pot roast is done when it is 'fork-tender.' This means you can easily shred the meat with a fork with very little resistance. The internal temperature is less important than the texture for this type of dish.
A typical serving of this pot roast contains approximately 650-750 calories. The exact number can vary based on the fat content of the beef and the specific ingredients used.
Pot roast can be part of a balanced diet. It's an excellent source of protein, iron, and B vitamins. However, it can be high in saturated fat and sodium. To make it healthier, choose a leaner cut of beef, trim excess fat, use low-sodium broth, and load up on vegetables.
Store leftover pot roast and vegetables in an airtight container in the refrigerator for up to 4 days. Reheat gently in a saucepan over low heat or in the microwave, adding a splash of broth or water to keep it moist.