This crockpot pot roast is incredibly flavorful and tender
I’m very excited for this post today to share with you this insanely good crockpot pot roast AND about a brand new (right in time for the holidays!) cookbook. My friends, Donna & Chad, over at The Slow Roasted Italian, recently released a stunning cookbook: The Simple Kitchen that I know will be frequently used at my home.
The Simple Kitchen Cookbook has over 80 quick and easy recipes with a full-sized photo for every single recipe. The photography is absolutely mouthwatering and will have you craving everything in this book. I have already marked well over a dozen recipes I have to try ASAP. Inside The Simple Kitchen there are 8 chapters and each chapter has over 10 tested-to-perfection recipes that are tried & true favorites. There are also tons of kitchen tricks and techniques sprinkled throughout.
The eight chapters include: Perfectly Slow Cooked, One-Pot Wonders, Dinner in a Snap!, Simple Appetizers, Sensational Soups, Simple Sides & Veggies, Everyday Kitchen Essentials, and Deliciously Simple Desserts. You can tell by the titles of the chapters that this book can be a resource for so many different recipes — whether it’s an easy crockpot meal, a fast dinner recipe, a dinner with minimal clean-up (thank you one pot!), a side dish, a soup, a quick appetizer, or even a simple dessert. The recipes are incredibly well thought out and you can tell just by reading the ingredient list that these recipes are packed to the brim with flavor!
This cookbook has recipes that are right up my alley and I’ve been loving re-creating their dishes. One dish that has been raved about already in my family (and the friends we made it for) is the “Down-Home Pot Roast with Carrots and Potatoes” (page 13). This pot roast is exquisite! Fall apart tender meat, perfectly cooked and seasoned veggies, and a delicious flavorful gravy that is anything but bland.
This dish has a couple of steps before you put it all in the crockpot to slow cook all day, but the 20 minutes of effort is well worth the end dish. Like each recipe in the cookbook, it is precisely and clearly written out. There are also a few tips and tricks included on the recipe.
How long do you cook a pot roast?
A pot roast is made by browning the beef first and then slow cooking it in liquid in a covered dish. Donna’s recipe has you quickly sear the beef which creates a more complex flavor in the browning process. As she puts it in the book, “You’re adding layers of flavor.” You’ll also get a more flavorful liquid for the beef to cook in after deglazing the pan and dumping that mixture over the beef in the crockpot. This recipe calls for a slow cook on high for 5 hours or low for 10 hours. If you plan in advance, I’d highly recommend low for 10 hours. The tenderness of the meat is unbeatable! It does take a bit of planning (and an early start in the morning depending on when you eat dinner), but it is well worth it.
How do you make a pot roast tender?
First off, you want to use the right meat. Donna’s recipe calls for boneless beef chuck roast which results in a very tender pot roast. A pot roast is going to get the most tender with a low and slow cook in liquid. I make sure to fully submerge the seared beef in the liquid and it comes out fall-off-the-fork tender.
How do you season a crockpot pot roast?
It’s important to use good seasonings in a pot roast to really bring out the flavors of the ingredients and Donna’s recipe does not disappoint. She calls for a Tuscan Seasoning Blend (also in her cookbook) that has thyme, sage, marjoram, basil, oregano, and rosemary. The blend of these seasonings is unbelievable in this roast. Those flavors become even more accentuated the longer they cook and meld with the ingredients.
I hope you get a chance to check out Donna and Chad’s cookbook, The Simple Kitchen, and I’m certain you’ll love it as much as we do!
This crockpot pot roast is incredibly flavorful and tender
- 3 pounds boneless beef chuck roast, cut into chunks
- 1 tablespoon kosher salt
- 2 teaspoons coarsely ground black pepper
- 4 tablespoons extra virgin olive oil, divided
- 1 medium yellow onion, sliced
- 6 cloves garlic, minced
- 2 tablespoons Tuscan-Style Seasoning Blend (SEE RECIPE NOTES)
- 1 tablespoon Worcestershire sauce
- 1 cup red wine (Cabernet Sauvignon); OR you can substitute with additional beef stock, or grape, pomegranate, or cranberry juice
- 3 cup low-sodium beef stock
- 2 cups baby carrots
- 2 pounds baby red potatoes, cut in half or quarters if large
- 2 tablespoons cornstarch
- 1/4 cup water
Cut the beef into 3-inch chunks and season with salt and pepper.
Warm 2 tablespoons of the olive oil in a large Dutch oven (or oven-safe heavy-bottomed pot) over medium-high heat. Once you can feel the heat when you hold your hand 6 inches above the pot, place the roast pieces in the pot. Brown the pieces on all sides, 2-3 minutes per side. (To get a good sear don't overcrowd the meat, you can sear the meat in batches). Don't skip this step. We are adding layers of flavor here. Once the roast is nicely seared with a good crust, remove it from the Dutch oven and place it in your slow cooker. (Use a 5 quart or larger slow cooker).
Add the remaining 2 tablespoons of olive oil and the sliced onions to the Dutch oven and cook until the onions are translucent, 3 to 4 minutes. Add the garlic and cook for about 30 seconds. Sprinkle in the seasoning blend and add the Worcestershire sauce. Stir to combine. Pour in the wine (or additional beef stock of juice). Deglaze the pan by scraping up the browned bits at the bottom of the pan with a wooden spoon or spatula as it bubbles. Pour in the beef stock. Stir to combine, and then add the contents of the pot into the slow cooker. Cover and cook for 5 hours on high (or 10 hours on low). Add the carrots and potatoes halfway through the cook time.
Remove the roast and vegetables from the slow cooker and place them on a serving dish. Tent with foil. Ladle the cooking liquid into a 4-quart saucepan and bring it to a boil over medium-high heat. Combine the cornstarch and water in a small bowl and whisk until completely smooth to create a slurry. Pour the slurry into the pot and stir. Boil the gravy until thickened, 3 to 5 minutes. Taste for seasoning, and add salt and pepper as necessary.
Serve the pot roast and veggies with the gravy on the side.
Total time depends on if you are cooking this crockpot pot roast on high or low. I recommend cooking it on low for maximum tender and flavor.
Tuscan-Style Seasoning Blend
- 3 tablespoons dried rosemary
- 3 tablespoons dried oregano
- 3 tablespoons dried basil
- 1 and 1/2 tablespoons dried thyme
- 1 tablespoon dried marjoram
- 1 and 1/2 teaspoons dried sage
Whisk all of the ingredients together and add TWO tablespoons to the pot roast. Store the remaining in a mason jar in a cool, dry, dark place.
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