Slow-Cooked Beef Pot Roast
A simple, fork-tender beef pot roast, slow-cooked with aromatic onions, garlic, and herbs. A comforting classic, perfectly portioned to be light yet satisfying.
For 4 servings
Prepare and season the beef.
- Pat the beef chuck dry with paper towels.
- Season all sides generously with the salt and black pepper.
TIPEnsuring the beef is dry helps create a better sear in the pan.Sear the beef until golden brown.
In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Carefully place the beef in the pot and sear for 2-3 minutes per side, until a deep brown crust forms. Remove the beef and set it aside on a plate.
TIPDon't overcrowd the pan. Searing develops a rich, savory flavor base for the roast.Sauté the aromatics.
- Reduce the heat to medium. Add the sliced onion to the pot.
- Cook, stirring occasionally, until the onion has softened and is lightly golden, about 5-6 minutes.
- Add the minced garlic and cook for another minute until fragrant.
Deglaze the pot and add liquids.
Pour in the beef broth, scraping the bottom of the pot with a wooden spoon to release any browned bits. Return the seared beef to the pot. Add the water, dried thyme, and the bay leaf. Bring the liquid to a gentle simmer.
Slow-cook the pot roast.
Preheat your oven to 300°F (150°C). Cover the pot with a tight-fitting lid and transfer it to the preheated oven. Cook for 2 to 2.5 hours, or until the beef is fork-tender.
TIPAlternatively, you can keep it on the stovetop over the lowest possible heat, ensuring it maintains a bare simmer.Rest the beef before serving.
Carefully remove the beef from the pot and place it on a cutting board. Let it rest for 10 minutes. This allows the juices to redistribute, ensuring the meat is moist.
Slice or shred and serve.
After resting, slice the beef against the grain or shred it with two forks. Serve warm, portioned into 100g servings. The remaining cooking liquid can be used to make a gravy.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Searing the beef before slow cooking is crucial for developing a deep, rich flavor.
- 2Cook low and slow for the most tender results. Don't rush the process.
- 3Let the meat rest for at least 10 minutes before slicing to allow the juices to redistribute.
- 4Use a heavy-bottomed pot or Dutch oven for even heat distribution during cooking.
- 5For extra flavor, you can add a splash of red wine when deglazing the pan.
Adapt it for your goals.
Quick
Use a pressure cooker or Instant Pot. Sear the beef and sauté aromatics using the sauté function, then cook on high pressure for 45-60 minutes.
healthyHealthy
Ensure all visible fat is trimmed from the beef chuck before searing. Skim any rendered fat from the top of the cooking liquid before serving or making gravy.
low carbLow carb
This recipe is naturally low in carbohydrates. Serve with steamed non-starchy vegetables like green beans, broccoli, or cauliflower instead of potatoes.
Why this is on our healthy list.
High-Quality Protein
Beef is a complete protein source, essential for muscle repair, growth, and overall body function.
Rich in Iron
Provides heme iron, which is easily absorbed by the body and helps transport oxygen in the blood, preventing fatigue.
Source of B Vitamins
Contains essential B vitamins, like B12 and B6, which are crucial for energy metabolism and maintaining a healthy nervous system.
Frequently asked questions
Beef pot roast can be part of a healthy diet. It's a good source of protein, iron, and B vitamins. Choosing a lean cut like chuck and trimming fat, as done in this recipe, helps manage calories and saturated fat.