The Ultimate Slow-Cooked Beef Pot Roast
ID: 086f90e5...
A rich and comforting beef pot roast slow-cooked to perfection in a flavorful Cabernet red wine broth. The vegetables are charred under the broiler and served with a luscious, thick homemade gravy.
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🍳 Cooking Flow
Prep and season the vegetables, and place a layer of onions at the bottom of the Dutch oven. → Sear the chuck roast on all sides, place it on the onions, and season with herbs and spices. → Surround the beef with vegetables, pour in a Cabernet and beef base broth, and top with rosemary and butter. → Cover and slow-cook at 250°F for 5 hours, then remove the beef and char the vegetables under the broiler. → Thicken the remaining pan juices with a cornstarch slurry to make a gravy, and serve.
Cooking Steps
Brief Cooking Order
Prep and season the vegetables, and place a layer of onions at the bottom of the Dutch oven. → Sear the chuck roast on all sides, place it on the onions, and season with herbs and spices. → Surround the beef with vegetables, pour in a Cabernet and beef base broth, and top with rosemary and butter. → Cover and slow-cook at 250°F for 5 hours, then remove the beef and char the vegetables under the broiler. → Thicken the remaining pan juices with a cornstarch slurry to make a gravy, and serve.
Introduction
A rich and comforting beef pot roast slow-cooked to perfection in a flavorful Cabernet red wine broth. The vegetables are charred under the broiler and served with a luscious, thick homemade gravy.
Step 1
Chop the carrots, celery, potatoes, and onions into large chunky pieces. Rough chop the garlic.
Step 2
Place a layer of chopped onions at the bottom of a 9-quart Dutch oven to act as a trivet for the roast.
Step 3
Mix the remaining onions, carrots, celery, and potatoes in a large skillet. Drizzle with canola oil and season with salt, black pepper, granulated garlic, granulated onion, and a pinch of oregano.
Step 4
Preheat a cast iron skillet over medium-high heat with canola oil, and sear the chuck roast on all sides until deeply caramelized.
Step 5
Transfer the seared beef to the Dutch oven, resting it on the onions, and season the top with black pepper, kosher salt, granulated garlic, granulated onion, oregano, and chopped garlic.
Ingredients List
Important Notes
Searing the beef until a deep brown crust forms is crucial for building the foundational flavor of the gravy.
Do not let the liquid level submerge the chuck roast; it should act as a braising liquid, not a boiling liquid.
Broiling the vegetables after slow-cooking restores a wonderful charred texture and prevents them from tasting mushy.
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