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https://www.agoudalife.com/baked-mostaccioli/
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4.34 from 6 votes

Classic Pot Roast

Classic Pot Roast ~ easy to follow instructions for tender beef chuck roast, potatoes, carrots and rich, flavorful gravy.
Prep Time15 minutes
Course: Main Course
Cuisine: American
Keyword: beef pot roast slow cooker, easy slow cooker pot roast
Servings: 4
Calories:
Author: A Gouda Life

Equipment

  • Slow Cooker

Ingredients

  • 1 tablespoon olive oil
  • 3 tablespoons butter
  • salt and pepper to taste
  • approx. 3 pound boneless chuck roast
  • 1 medium onion peeled and sliced
  • 2 cloves garlic minced
  • 1 tablespoon Worcestershire sauce
  • 1 1/2 tablespoons tomato paste
  • 1/2 cup red wine dry - not sweet wine (cabernet or merlot)
  • 1 cup beef stock + 3 tablespoons for cornstarch slurry to thicken gravy
  • 4-5 sprigs of fresh rosemary OR thyme
  • 4-5 medium carrots peeled and chopped into 2-3 pieces
  • 2-3 large russet peeled and halved (or swap small potatoes)
  • 2 tablespoons cornstarch

Instructions

  • Bring roast to room temperature and generously season with salt and pepper on both sides.
  • Heat olive oil and butter in a skillet; sear roast on top, bottom and all sides.
  • Remove roast from the skillet to a platter. Add tomato paste, Worcestershire and wine to the skillet; cook 2–3 minutes, allowing the wine to reduce.
  • Add onions, carrots, potatoes, garlic and herbs to the slow cooker along with the roast. Pour sauce over top. Cover and cook on HIGH for 5 hours or LOW for 7–8 hours, until tender.
  • Once the roast is tender and finised cooking remove meat and potatoes from the crockpot. Whisk cornstarch with 3 tablespoons beef stock. Stir into the slow cooker and cook on HIGH for 2–3 minutes, until thickened. Taste and adjust salt and black pepper.

Notes

OVEN METHOD:
  1. Prep and sear the roast: Preheat oven to 350°. Pat roast dry and season generously with salt and pepper. Heat butter and olive oil in a Dutch oven over medium-high heat, then sear roast on all sides until browned. Remove and set aside.
  2. Build the braising base: Reduce heat to medium. Add onions and garlic, season with salt and pepper, and cook 3–4 minutes. Stir in tomato paste and Worcestershire sauce and cook 2 minutes. Pour in wine, scraping up the browned bits, and simmer a few minutes to reduce.
  3. Braise the roast: Stir in stock and add thyme and rosemary. Return roast to the pot, cover, and bake for 2 hours, carefully turning it over halfway through.
  4. Add the vegetables: Season potatoes and carrots with salt and pepper. After 2 hours, nestle them around the roast. Cover and bake about 1 hour more, or until the roast and vegetables are fork tender.
  5. Make the gravy: Transfer beef and vegetables to a platter and cover with foil. Discard herbs. Blend cornstarch and extra stock together, then slowly whisk into the liquid over low heat until thickened. Taste and adjust salt and pepper.