My Mom’s Easy Pot Roast Is Pure Comfort
Ingredients
- 1 3 1/2- to 4-pound chuck roast
- Kosher salt and freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- 3 medium yellow onions
- 6 cloves garlic
- 6 carrots
- 1 cup red wine
- 4 cups beef stock
- 2 tablespoons cornstarch
- 2 tablespoons water
Shop ingredients
Instacart® is a registered trademark of Maplebear Inc.
Instructions
- Remove chuck roast from packaging and pat dry with paper towels. Liberally season the roast with salt and pepper on all sides.
- If your slow cooker has a sauté function, turn it to medium-high heat and add 2 tablespoons of olive oil. When the oil is shimmering, sear the roast on all sides, about 4 to 5 minutes per side to develop a nice, even golden brown crust all over. Remove the roast from the pan and set aside.,Alternatively, if your slow cooker does not have a sauté function, you can use a Dutch oven on the stovetop.
- Add the onions, garlic, and carrots to the slow cooker and sauté until the onions are beginning to soften, 3 to 5 minutes. Add 1 cup of red wine and use a wooden spoon to scrape the browned bits from the bottom of the pot while the wine reduces. Simmer until the wine reduces by half, 5 to 10 minutes.
- In your slow cooker, combine the seared roast, sautéed vegetables and liquid, and beef stock.,Set the slow cooker to low and cook until the roast is falling apart, about 8 hours. Taste and add salt and pepper as needed. Turn off the slow cooker and use a ladle to remove the fat that’s collected at the top of the cooking liquid before serving.
- If you prefer a thicker sauce, more like a gravy than a broth, combine the cornstarch and water in a small bowl and stir to make a slurry.,Remove the roast and vegetables from the pot and tent with foil to keep warm. Stir the slurry into the cooking liquid and bring to a simmer while stirring. Cook until thickened, about 10 minutes. Remove from the heat, taste, and adjust seasonings as needed.,Store leftovers in an airtight container in the refrigerator for up to 5 days.,Love the recipe? Leave us stars and a comment below!
Source
Original recipe: View Original
