You can never go wrong with Pot Roast, but you can go extra right. Drew took this classic Pot Roast recipe and adapted it for the crock pot and extra tenderness. If you’re a Pot Roast lover, you’ll appreciate the difference!
Pot Roast Like Grandma Used To Make
Ingredients:
- 3 pound boneless beef chuck roast
- Kosher salt and ground black pepper
- 3 tbsp canola oil
- 4 tbsp butter
- 2 medium red onions, cut into quarters
- 4 carrots, peeled and cut into 2” pieces
- 3 stalks celery, cut into 2” pieces
- 1 rutabaga, peeled and cut into 12-16 pieces; about a pound
- 8 crimini mushrooms, halved
- 2 parsnips, peeled and cut into 2” pieces
- 1 head garlic, top cut off to expose cloves
- ¾ cup tomato paste
- 2 bay leaves
- 3 sprigs rosemary
- 1 ½” cups red wine, preferably cabernet
- 4 cups beef broth
Preparation:
- Heat oven to 340°. Season meat generously with salt and pepper. Heat oil in a large Dutch oven, or other heavy roasting pan with a lid, over medium-high heat. Sear the meat until a dark crust forms, 3-4 minutes per side. Remove meat to a plate.
- Reduce heat to medium and add butter to the pan. Melt the butter and add the vegetables, stirring frequently and scraping the bottom of the pot, until the vegetables start to color, 8-10 minutes.
- Add tomato paste and cook, stirring frequently, until it darkens slightly, about 5 minutes.
- Add bay leaves, rosemary and wine and cook, stirring occasionally, until liquid is reduced to a thick gravy consistency, 5-7 minutes
- Transfer meat, broth, and all ingredients from the pot to a crock pot. Cook on low for 3-5 hours. Test meat with a fork for tenderness.
- Let roast sit at room temperature for at least 10 minutes. Remove meat to a cutting board to slice. Discard bay leaves and rosemary stems. Squeeze any garlic cloves remaining in their skins into the stew and discard the skins. Serve slices of meat in shallow bowls along with the vegetables and a generous amount of cooking liquid ladled over the top.
Cooking time 3-5 hours, Serves 8
