home cooked dinners by the season

Slow Cooked Fresh Herb Pot Roast

Slow Cooked Fresh Herb Pot Roast

Nothing short of amazing is how your house will smell while this pot roast is slowly simmering away in your oven and the aroma of beef, vegetables and herbs fill the the air. The cooking smells might just rival the actual eating of the finished fabulous pot roast.

One of the most important components of making pot roast is to heat the oil to get a good sear on the meat before you add the other ingredients. This step contributes both incredible flavor (because of the caramelization of the meat) and rich color for the finished sauce. My favorite accompaniment to this pot roast is homemade biscuits.

Slow Cooked Fresh Herb Pot Roast
 
Serves: 4-5
Ingredients
  • 1 Tablespoon vegetable oil
  • 2-1/2 to 3 pounds boneless beef chuck roast
  • Kosher salt
  • Fresh ground black pepper
  • ¾ cup chopped onion
  • 1 cup chopped carrots
  • 1 tablespoon fresh rosemary leaves or 1 teaspoon dried
  • 1 tablespoon fresh thyme leaves or 1 teaspoon dried
  • 1 tablespoon tomato paste
  • 2 garlic cloves, lightly crushed
  • ½ cup red wine
  • 3 cups beef broth
  • 1 bay leaf
  • 2 teaspoons cornstarch
  • 1 Tablespoon cold water
  • 12 ounces carrots, peeled and cut into 2-inch chunks (about 2 cups)
  • 12 ounces small red or white potatoes, cut in half (about 2-1/2 cups)
  • 4 ounces mushrooms, halved (about 1 cup)
Instructions
  1. Preheat oven to 325 degrees F.
  2. Pat both sides of beef with a paper towel to remove surface moisture. Heat oil in a large skillet over medium high heat and add beef; sprinkle with salt and pepper and cook until well browned (don’t be too quick to turn the meat until it is well browned as this will contribute to a rich brown colored sauce), about 3 minutes. Turn and repeat with other side; remove beef to a roasting pan or oven proof dish with a lid.
  3. If necessary, add another tablespoon of oil to the pan; add diced onions and chopped carrots and cook and stir over medium heat until softened, about 3-4 minutes, adding rosemary, thyme and tomato paste during last minute. Add garlic and red wine and bring to a simmer. Add beef broth and bay leaf; bring to simmer then remove from heat and pour into the roasting pan. Season with salt and pepper; cover and cook until beef is cooked through and tender, about 3 hours.
  4. Add carrot, potatoes, and mushrooms (vegetables should be partially submerged in broth. If there is not enough broth, add a little more) to the beef and broth; cover and cook until just tender, about 20-25 minutes.
  5. Remove beef and vegetables from the broth and transfer to a platter; cover with foil and keep warm.
  6. Stir together cornstarch and water; stir into the broth and simmer over low heat 1-2 minutes. Season with salt and pepper.
  7. To serve, slice beef and arrange with vegetables on a serving platter; ladle over sauce.

 


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