Everyone loves a hot bowl of classic pot roast. Especially during the winter months. Something about the smell when you walk through the door always makes you feel warm and cozy. I’ve found that the key to a nice flavorful pot roast comes from pan searing the meat before slow simmering in the Crockpot all day. This is a family recipe and it’s always a hit in my house. I know you’ll love it. Just give it a try!
- 1 Chuck Roast (boneless)
- 1 large Onion (sliced)
- 6 Large Carrots (peeled and cut into 2 inch pieces)
- 4 Large Celery Ribs (with tough part removed and cut into 2 inch pieces)
- 8-10 Small Yellow Potatoes (peeled and chopped: optional)
- 5 cloves of fresh garlic (chopped)
- 3 Tbsp Vegetable or Olive Oil
- 1/4 Cup All Purpose Flour
- 2 Tbsp Tomato Paste
- 1/2 Cup Wine (you can use dry red or white wine)
- 1 1/2 Cup Beef Stock or Broth (I have used both low sodium and regular, both work!).
- 1 Tbsp Worcestershire Sauce
- Fresh Thyme
- Fresh Sage
- Salt & Pepper
Now, let’s get to the good part! Pan searing the roast and making a sauce with the pan drippings makes this classic pot roast recipe delectable. See below for directions.
Step 1: Pan Sear Meat and make Sauce
- Heat oil over medium-high heat in large pan.
- Trim extra fat off Chuck roast.
- Season roast with salt and pepper on both sides.
- Pan sear meat in hot oil for about 10-12 minutes total (searing all sides of the meat).
- Remove seared meat, place in crockpot.
- Add wine to the hot pan to de-glaze. Scrape up any brown bits from the meat sear.
- Slowly whisk in flour and tomato paste (the mixture may be a little lumpy, that’s okay).
- Let mixture simmer for 2 minutes.
- Add Beef Broth/Stock and simmer for one more minute.
- Remove sauce from heat while you prep the remaining ingredients.
Step 2: Slice the Veggies & Herbs
- Onion – Slice your onion into nice large pieces.
- Carrots – Peel and cut carrots into 2-3 inch pieces.
- Celery – After a good wash, trim off the ends of the celery. Then break each piece in half, pulling off the stringy pieces of the celery. Slice into 2-3 inch pieces. (Chop up some of the celery greens. They add wonderful flavor! )
- Potatoes – Peel and cut potatoes into 2-3 inch pieces (potatoes are optional in this recipe, but I prefer using them).
- Herbs – Chop the Sage (4-5 large leaves) and pull off Thyme Leaves. I recommend using 3-4 sprigs of fresh thyme (more if the thyme plant is young and tender).
- Garlic – Peel and roughly chop the garlic.
Add Veggies & Sauce to Crockpot with Meat
The meat is resting in the Crockpot at this point.
- Add Veggies, herbs and garlic to the crockpot.
- Pour sauce over veggies and meat.
- Set Crockpot on high for 5 hours or on low for 9 hours.
Tips: You can add potatoes to this recipe or you can serve this with mashed potatoes, egg noodles or rice. Whatever your family prefers. My husband loves having the flavorful sauce poured over noodles or rice. So sometimes I make it without potatoes and let the noodles/rice be the starch. Hope you enjoy this recipe!!
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