Classic Beef Pot Roast

Name: Classic Beef Pot Roast
Prep time: 15 min
Yield: 6
Cuisine: European
Ingredients: 3-4 pounds lean boneless chuck roast (trimmed of excess fat); 3 celery stalks chopped; 1 large yellow onion thinly sliced; 2 tablespoons olive oil; 2 cups beef broth; 2 garlic cloves, minced; 1 large bay leaf; 2 teaspoons dried thyme (or 2-3 sprigs of fresh thyme); Salt + pepper, to taste; OPTIONAL:; 1 tablespoon fresh or dried parsley; 1 pound of carrots, peeled and cut into large chunks; 2 pounds of Russet potatoes, peeled and cut into large chunks

by Nancy Reynolds January 4, 2018

Brrrr… it’s cold outside! And, when the cold weather hits, there’s nothing like a warm fire, a glass of wine (or any other “bit of nip” you fancy) and the smell of pot roast simmering in the crockpot. What I love most about pot roast is its versatility.

I’ve seen pot roast recipes that call for steak seasoning (I might have to give that a try at some point), Worcester Sauce and onion seasoning mix, which all sound “delish!” Regardless of which seasonings you choose to use, there’s one thing that never changes… that delicious melt-in-your-mouth meat cooked long and slow that’s so juicy and tender it just falls apart and somehow always reminds you of home.

This classic pot roast recipe, although slightly modified, has been in my family for generations. It’s definitely one of my favorite “no-fail” recipes that’s perfect for a casual family dinner or it works great for company too. Paired with homemade mashed potatoes, a great salad, warm dinner rolls, and a simple, classic dessert, this recipe is sure to warm the hearts of your family or guests.

I hope your family enjoys it as much as mine does!

Classic Beef Pot Roast

Serves: 6 Prep Time: 15 Mins Cooking Time: 9-10 Hrs 9-10 Hrs

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

3-4 pounds lean boneless chuck roast (trimmed of excess fat)
3 celery stalks chopped
1 large yellow onion thinly sliced
2 tablespoons olive oil
2 cups beef broth
2 garlic cloves, minced
1 large bay leaf
2 teaspoons dried thyme (or 2-3 sprigs of fresh thyme)
Salt + pepper, to taste
OPTIONAL:
1 tablespoon fresh or dried parsley
1 pound of carrots, peeled and cut into large chunks
2 pounds of Russet potatoes, peeled and cut into large chunks

Instructions

Heat olive oil in large skillet

Add roast to skillet and sprinkle each side with a salt, pepper, and thyme

Using thongs sear both sides of the meat and transfer the roast to slow cooker

Add beef broth and minced garlic to slow cooker

Sprinkle the chopped celery and sliced onion over the top of the roast (I typically sprinkle a little more salt and pepper on top of the onions and celery)

If you choose, add the carrots and potatoes to the slow cooker, placing them around the chuck roast

Cook on low for 9-10 hours

Sprinkle with fresh or dried parsley just before serving

* Don't forget to serve the pot roast with gravy! if you're strapped for time, Lawry's Brown Gravy Mix (comes in a packet) is a terrific gravy that's super easy to make (just add water) and it's not quite as salty as some of the others. Or, if you're feeling ambitious and you'd rather make your own gravy, simply remove the meat from the crockpot and cover tightly with tinfoil. Pour the broth into a saucepan using a strainer to remove the celery and onions. Once the broth is in the saucepan mix 2 tablespoons of cornstarch with 1/4 cup of cold water in a separate bowl and slowly add the cornstarch to the saucepan to thicken into a rich gravy. Heat the gravy on medium until heated through.

Classic Beef Pot Roast

Brrrr… it’s cold outside! And, when the cold weather hits, there’s nothing like a warm fire, a glass of wine (or any other “bit of nip” you fancy) and the smell of pot roast simmering in the crockpot. What I love most about pot roast is its versatility.

I hope your family enjoys it as much as mine does!

Classic Beef Pot Roast

Ingredients

Instructions

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