Beef Pot roast is one of the my favorite meals! There’s something that really feels like home when you cook beef, carrots, and potatoes. And it’s SUPER easy! Little to no work involved! Even more so if you use a crock pot. This recipe is easily adaptable to a crock pot.
Beef Pot roast can be made out of a variety of cuts. This episode I focused on chuck roasts and arm roasts (also known as cross rib). These two are my favorite picks for beef pot roast because they come from the front quarter and usually contain a little more intramuscular fat (marbling). You can also use a rump roast but just be sure you put plenty of liquid with the roast as rump roast tends to be more lean. My number one tip for pot roast is let it cook, don’t try to rush it. Low and slow will yield the best pot roast that will be moist and tender.
This recipe can be adapted to include more veggies or even different herbs and spices. Feel free to use this recipe as a starting point or just simply stick to the basics and enjoy it just as it is! I apologize for the video being sort of off… I live streamed the entire thing and then realized my powerpoint presentation NEVER CAME UP! (talk about frustrating) But at least you will get the idea of where a chuck roast and arm roast comes from!
- 1 beef roast, recommend chuck or cross rib (2-3 lbs. or larger)
- 2 tablespoons olive oil
- 1 whole onion, coarse chopped
- 6 whole carrots, coarse chopped
- 3 stalks celery, coarse chopped
- 3 cloves garlic, crushed
- Salt To Taste
- Pepper To Taste
- 1 cup red wine or 1 whole stout or porter beer
- 1 can beef consomme soup + 1 can water
- 1-2 cups beef broth (optional)
- 1 tsp thyme
- 1 tsp rosemary
- Preheat oven to 325 degrees.
- Salt and pepper your roast, generously.
- Heat a large pot or Dutch oven over medium-high heat. Add 2 to 3 tablespoons of olive oil. Place the meat in the pan and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
- Add chopped carrots, onion, and garlic to pan and saute for a few minutes over medium-high heat. Add salt and pepper to taste along with herbs (thyme and rosemary). Deglaze the pan with the wine or beer, scraping the bottom of the pot to get the beef bits up.
- Place the roast back into the pan. Add beef consomme soup plus one can of water.
- Return roast to the pan and if necessary, use beef broth to cover the roast at least halfway.
- Place lid on the pot and place pot in pre-heated oven. Cook for 3-4 hours or until roast is fork tender.
- Feel free to add potatoes, parsnips, or other vegetables to this recipe!