Slow-Cooked Pot Roast with Vegetables
A comforting dish of tender beef combined with vibrant vegetables, perfect for family gatherings or a cozy evening.
Servings: 8 servings
Calories: 380kcal
Ingredients
Main Ingredients
- 5 pounds boneless beef chuck roast Juicy and flavorful, perfect for slow cooking.
- 1 tablespoon kosher salt Essential for enhancing the beef's natural flavor.
- 1.5 teaspoons freshly ground black pepper Adds a subtle kick.
- 5 tablespoons all-purpose flour Helps to create a delectable crust.
- 2 tablespoons olive oil Adds flavor and aids in searing the meat.
- 2 cups carrots, peeled and chopped Contributes vibrant color and taste.
- 2 cups yellow onions, chopped Adds sweetness and depth of flavor.
- 2 cups celery, chopped Provides crunch and enhances the overall aromatics.
- 2 cups leeks, chopped Offers a milder onion flavor.
- 5 cloves garlic, finely minced Infuses the roast with delightful aroma.
- 2 cups beef broth Rich and savory base for the sauce.
- 2 tablespoons apple cider vinegar or Worcestershire sauce Adds acidity, balancing the richness.
- 1 large can diced tomatoes (28 ounces, with juices) Brings acidity and sweetness.
- 1 cup rich chicken stock Enhances depth of flavor.
- 3 sprigs fresh thyme Adds earthy aroma.
- 2 sprigs fresh rosemary Contributes to the fragrant herb mix.
Instructions
Preparation
- Preheat the oven to 325°F (163°C).
- Tie the beef roast with kitchen twine and season with salt and black pepper.
- Coat the beef roast with flour.
- Heat 2 tablespoons of olive oil in a large Dutch oven and sear the roast on all sides for about 4-5 minutes until browned.
- Transfer the roast to a plate and allow it to rest.
Cooking the Vegetables
- In the same Dutch oven, heat 2 more tablespoons of olive oil and cook the carrots, onions, celery, leeks, garlic, salt, and black pepper for 12-15 minutes until softened.
- Stir in the beef broth and halal cognac substitute.
- Add the diced tomatoes and chicken stock.
- Tie the thyme and rosemary together and add them to the pot.
- Place the seared roast back into the Dutch oven, submerging it slightly in the liquid.
- Bring to a gentle boil, then reduce to a simmer for 12-15 minutes.
Roasting
- Cover the Dutch oven and transfer it to the preheated oven. Roast for 2 1/2 hours, until the internal temperature reaches 160°F (72°C).
- Reduce the oven temperature to 250°F (122°C) and continue roasting for another hour.
- Remove the roast and let it rest.
Final Steps
- Discard the herb bouquet and skim excess fat from the sauce.
- Puree 3-4 cups of the sauce and vegetables until smooth, then return to the pot and simmer for 15 minutes.
- Slice the roast into portions and serve with the thickened vegetable sauce.
Notes
For the perfect pot roast, sear the meat well, use fresh herbs, invest in a good-quality Dutch oven, and consider marinating the beef a day beforehand for added flavor.