Print

Cozy Sunday Pot Roast Recipe Slow-Cooked with Potatoes Perfectly

cozy sunday pot roast - featured image
Print Recipe

A comforting slow-cooked beef chuck roast with potatoes and vegetables, seared for flavor and cooked to tender perfection in a slow cooker. Perfect for cozy weekends and easy meal prep.

Ingredients

Scale
  • 3 to 4 pounds beef chuck roast, trimmed of excess fat
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil or vegetable oil (for searing)
  • 1 large onion, sliced
  • 4 cloves garlic, minced
  • 2 cups beef broth (low-sodium preferred)
  • 1 cup dry red wine or additional beef broth (optional)
  • 2 tablespoons tomato paste
  • 2 teaspoons dried thyme or 3 sprigs fresh thyme
  • 2 teaspoons dried rosemary or 2 sprigs fresh rosemary
  • 2 bay leaves
  • 1.5 pounds baby Yukon Gold or red potatoes, halved or quartered
  • 3 large carrots, peeled and cut into chunks
  • 2 stalks celery, sliced

Instructions

  1. Pat the beef chuck roast dry with paper towels and season generously with salt and pepper on all sides. (5 minutes)
  2. Heat 2 tablespoons olive oil in a heavy skillet over medium-high heat. Sear the roast for about 4-5 minutes per side until deeply browned. (10 minutes)
  3. In the same pan, sauté sliced onions and minced garlic until softened and fragrant, about 2-3 minutes. (3 minutes)
  4. Deglaze the pan by pouring in the red wine or broth, scraping the bottom to loosen flavorful bits. Simmer for 2 minutes to reduce slightly. (3 minutes)
  5. Transfer the seared roast to the slow cooker. Pour the onion-garlic-wine mixture over it. Add beef broth, tomato paste, thyme, rosemary, and bay leaves. (5 minutes)
  6. Nestle the halved potatoes, carrots, and celery around and on top of the roast. Season the vegetables lightly with salt and pepper. (5 minutes)
  7. Cover and cook on low for 8 to 9 hours, or on high for 5 to 6 hours until meat is fork-tender and potatoes are soft but not mushy.
  8. Remove bay leaves and herb sprigs. If sauce is too thin, transfer liquid to a saucepan and simmer to reduce or stir in a cornstarch slurry to thicken. (5-10 minutes)
  9. Slice or shred the roast, plate with potatoes and vegetables, and drizzle with pan juices. (2 minutes)

Notes

Searing the meat before slow cooking is essential for flavor. Add potatoes halfway through cooking for extra tenderness. Let the roast rest 10 minutes before slicing to redistribute juices. Use low-sodium broth to control saltiness. Substitute wine with extra broth and a splash of balsamic vinegar if avoiding alcohol. For thicker gravy, reduce sauce or use cornstarch slurry.

Nutrition

Keywords: pot roast, slow cooker, beef chuck roast, potatoes, comfort food, Sunday dinner, easy recipe, slow-cooked, cozy meal

Find it online: https://eliplate.com/cozy-sunday-pot-roast-recipe-slow-cooked-with-potatoes-perfectly/