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Hearty Slow-Cooked Pot Roast with Root Vegetables

clock-icon510 minutes
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Pixicook editorial team

A classic comfort dish featuring tender beef chuck roast slow-cooked with aromatic herbs and hearty root vegetables.

Ingredients for Hearty Slow-Cooked Pot Roast with Root Vegetables

units in
USchevron
serves
6 peoplechevron

Beef Chuck Roast, cut into 3 chunks

0 lb

Kosher Salt

to taste

Black Pepper, freshly ground

to taste

Vegetable Oil

tablespoons

Pearl Onions, frozen

0 oz

Garlic Clove, smashed and peeled

each

Red Wine Vinegar

tablespoons

Woody Herb Sprigs, fresh

each

Root Vegetables, peeled and cut into 2-inch chunks

0 lb

Unsalted Butter, optional, room temperature

tablespoons

Flour, optional

tablespoons

Granulated Sugar

tablespoons

Extra Pearl Onions For Pickling, peeled and thinly sliced

0 oz

How to Make Hearty Slow-Cooked Pot Roast with Root Vegetables

1. Prep the Beef

Season the beef with a generous tablespoon of salt. In a skillet over medium-high heat, add oil. Sear each beef chunk on one side until browned, about 5 minutes. Transfer to a slow cooker.

2. Aromatics

In the same skillet, add onions and garlic, season with salt and pepper, and cook for 3 minutes. Pour in wine and vinegar, deglaze the pan, and add to the slow cooker with the herbs.

3. Slow Cooking

Cover and cook on low for 4 hours.

4. Pickled Onions

If using, boil vinegar and sugar, add onions and a pinch of salt, and cook for 1 minute. Set aside to pickle for at least 1 hour.

5. Vegetables Addition

Flip beef in the slow cooker and add root vegetables, submerged in liquid. Cook on low until tender, 4 to 5 hours more.

6. Plating

Transfer beef and vegetables to a platter. Optionally, top with cooking liquid and pickled onions.

7. Gravy (Optional)

For gravy, boil strained cooking liquid. Knead butter with flour and whisk into boiling liquid. Cook until thickened, about 5 minutes, and serve with pot roast.

Pitfalls and tips

Sear the Meat

Create a rich caramelized flavor by patiently searing the meat on all sides before slow cooking.

Cook Low and Slow

Aim for about 8-10 hours on low to yield the most tender and flavorful pot roast.

Choose the Right Cut of Meat

Opt for a chuck roast, brisket, or round for the best results in a pot roast.

Rest the Meat

Allow the roast to rest for about 15-20 minutes before slicing for a moist and tender result.

Control Liquid Levels

Use just enough broth to come up halfway to the meat to avoid boiling and ensure a tender braise.

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