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    Hearty Slow-Cooked Pot Roast with Root Vegetables

    clock-icon510 minutes
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    Author
    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
    units in
    USchevron
    serves
    6 peoplechevron
    serves
    6 peoplechevron

    Beef Chuck Roast, cut into 3 chunks

    0 lb

    Substitute chevron-down

    Kosher Salt

    to taste

    Substitute chevron-down

    Black Pepper, freshly ground

    to taste

    Substitute chevron-down

    Vegetable Oil

    tablespoons

    Substitute chevron-down

    Pearl Onions, frozen

    0 oz

    Substitute chevron-down

    Garlic Clove, smashed and peeled

    each

    Substitute chevron-down

    Dry Red Wine

    cups

    Substitute chevron-down

    Red Wine Vinegar

    tablespoons

    Substitute chevron-down

    Woody Herb Sprigs, fresh

    each

    Substitute chevron-down

    Root Vegetables, peeled and cut into 2-inch chunks

    0 lb

    Substitute chevron-down

    Unsalted Butter, optional, room temperature

    tablespoons

    Substitute chevron-down

    Flour, optional

    tablespoons

    Substitute chevron-down

    Granulated Sugar

    tablespoons

    Substitute chevron-down

    Extra Pearl Onions For Pickling, peeled and thinly sliced

    0 oz

    Substitute chevron-down

    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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