510 minutes
A classic comfort dish featuring tender beef chuck roast slow-cooked with aromatic herbs and hearty root vegetables.
Beef Chuck Roast, cut into 3 chunks
0 lb
to taste
Black Pepper, freshly ground
to taste
tablespoons
Pearl Onions, frozen
0 oz
Garlic Clove, smashed and peeled
each
cups
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
tablespoons
Extra Pearl Onions For Pickling, peeled and thinly sliced
0 oz
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.
Create a rich caramelized flavor by patiently searing the meat on all sides before slow cooking.
Aim for about 8-10 hours on low to yield the most tender and flavorful pot roast.
Opt for a chuck roast, brisket, or round for the best results in a pot roast.
Allow the roast to rest for about 15-20 minutes before slicing for a moist and tender result.
Use just enough broth to come up halfway to the meat to avoid boiling and ensure a tender braise.
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