Slow-Cooked Pot Roast with Root Vegetables

There are few dishes as comforting, satisfying, and deeply flavorful as a classic Slow-Cooked Pot Roast with Root Vegetables. This beloved one-pot meal features a tender, fall-apart beef roast, simmered slowly in a rich, savory gravy alongside hearty potatoes, carrots, and onions. It’s the epitome of home cooking – a dish that fills your kitchen with an irresistible aroma and delivers a meal that feels both luxurious and genuinely heartwarming. Perfect for a cozy Sunday dinner, a special family gathering, or simply when you crave a nourishing and soulful meal that practically cooks itself. The long, slow cooking process ensures every bite of beef is incredibly juicy and melts in your mouth, infused with the robust flavors of herbs and vegetables.

Ingredients:

For the Pot Roast:

• 3-4 pounds chuck roast (or beef round, brisket), trimmed
• 2 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 tablespoon dried thyme (or 1 tbsp fresh, chopped)
• 1 tablespoon dried rosemary (or 1 tbsp fresh, chopped)

For the Vegetables & Liquid:

• 2 large onions, roughly chopped
• 3-4 carrots, peeled and cut into 2-inch chunks
• 2 pounds potatoes (Yukon Gold or red potatoes), scrubbed and cut into 2-inch chunks
• 3 cloves garlic, minced
• 1 cup beef broth
• 1 cup red wine (such as Cabernet Sauvignon or Merlot, optional but recommended for depth) OR 1 additional cup beef broth
• 1 (14.5-ounce) can crushed tomatoes OR tomato paste (2 tbsp)
• 2 bay leaves

For Thickening (Optional, for richer gravy):

• 2 tablespoons cornstarch mixed with 2 tablespoons cold water (slurry)

For Garnish (Optional):

• Fresh parsley, chopped

Step-by-Step Instructions:

1. Prepare the Roast:
   • Pat the chuck roast thoroughly dry with paper towels. This is crucial for a good sear.
   • In a small bowl, mix together the 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 tablespoon dried thyme, and 1 tablespoon dried rosemary.
   • Rub the seasoning mixture generously all over the chuck roast.
2. Sear the Roast:
   • Heat the 2 tablespoons of olive oil in a large Dutch oven or oven-safe pot (that can hold the roast and vegetables) over medium-high heat until shimmering.
   • Carefully place the seasoned roast into the hot oil and sear on all sides until deeply golden brown, about 3-5 minutes per side. A good sear develops incredible flavor.
   • Remove the seared roast from the pot and set it aside.
3. Sauté Aromatics:
   • Reduce the heat to medium. Add the chopped onions to the same pot and sauté for 5-7 minutes, scraping up any browned bits from the bottom of the pot, until softened and lightly caramelized.
   • Add the minced garlic and sauté for another 1 minute until fragrant.
4. Deglaze and Build the Liquid Base:
   • Pour in the red wine (if using) or additional beef broth. Bring to a simmer, scraping the bottom of the pot with a wooden spoon to deglaze and release all those flavorful browned bits. Let it simmer for 2-3 minutes to reduce slightly.
   • Stir in the 1 cup beef broth, crushed tomatoes (or tomato paste), and bay leaves. Bring the mixture to a gentle simmer.
5. Assemble and Slow Cook:
   • Return the seared roast to the pot, nestling it into the liquid.
   • Arrange the chopped carrots and potatoes around the roast in the pot. Ensure the liquid mostly covers the roast and vegetables; add more beef broth if needed.
   • Cover the Dutch oven tightly with its lid.
   • Option 1 (Oven): Transfer the pot to the preheated oven and bake at 325°F (160°C) for 3-4 hours, or until the roast is incredibly tender and easily pulls apart with a fork.
   • Option 2 (Stovetop): Reduce heat to low and simmer gently on the stovetop for 3-4 hours, or until the roast is fork-tender. Ensure it’s a very low, slow simmer.
   • Option 3 (Slow Cooker): If using a slow cooker, place the seared roast, sautéed aromatics, and liquid mixture into the slow cooker. Cook on LOW for 7-9 hours or on HIGH for 4-5 hours, until the meat is falling apart and vegetables are tender.
6. Thicken Gravy (Optional) & Serve:
   • Once the roast is cooked, carefully remove the roast and vegetables from the pot and transfer them to a serving platter. Tent loosely with foil to keep warm.
   • Remove and discard the bay leaves from the liquid.
   • If you desire a thicker gravy, place the pot on the stovetop over medium heat. Whisk in the cornstarch slurry (2 tbsp cornstarch mixed with 2 tbsp cold water) and simmer, whisking constantly, until the gravy thickens to your desired consistency.
   • Slice or shred the pot roast (it should be so tender you can pull it apart with two forks).
   • Spoon the rich gravy over the sliced roast and vegetables. Garnish with fresh chopped parsley if desired. Serve warm and enjoy!

Tips, Variations, and Storage:

• Meat Choice: Chuck roast is ideal due to its marbling and connective tissue, which breaks down beautifully during slow cooking, resulting in a tender, flavorful outcome.
• Don’t Rush the Sear: A deep, dark sear on the roast is essential for flavor development.
• Vegetable Timing: If you prefer crisper vegetables, add them during the last hour of cooking. However, for classic pot roast, having them infused with the liquid from the start is traditional.
• Herbs: Use fresh herbs if possible for an even more vibrant flavor. Tie them into a bouquet garni or just throw them in.
• Tomato Paste Alternative: If using tomato paste instead of crushed tomatoes, sauté 2 tablespoons of tomato paste with the onions and garlic for 1-2 minutes to deepen its flavor before adding liquids.
• Creamy Element: For an extra rich gravy, stir in a splash of heavy cream or a tablespoon of butter at the very end.
• Storage: Leftover pot roast and vegetables can be stored in an airtight container in the refrigerator for up to 3-4 days. It often tastes even better the next day!

Pairings:

• Bread: Crusty bread or dinner rolls are perfect for soaking up the delicious gravy.
• Wine: The same red wine used in the recipe (Cabernet Sauvignon, Merlot) would be an excellent pairing.
• Dessert: A classic apple pie or a warm fruit crumble would complete this comforting meal perfectly.
• Greens: A simple side salad with a light vinaigrette could offer a fresh contrast.

Quick Info:

• Prep Time: 20-30 minutes
• Cook Time: 3-4 hours (oven/stovetop) or 4-9 hours (slow cooker)
• Total Time: Approx. 3.5 to 9.5 hours (mostly hands-off)
• Servings: 6-8
• Cuisine: American / European-inspired
• Effort Level: Medium (but very forgiving)