- When you buy a roast, do you look specifically for a cut like Chuck Roast (from the shoulder) or something leaner? Why?
- Do you prefer cooking in the oven vs a slow-cooker? What are your reasons (convenience, flavour, texture)?
- How “low and slow” do you go with your braises — do you cook at 325 °F for 3-4 hours, or go longer at lower temperature for better tenderness?
- Do you add all vegetables at the start, or add some later so they don’t overcook?
- What flavours or sauces do you like to pair with a pot roast (traditional, gravy-based, wine/broth reduction, etc.)?
Ingredients
- 1 beef chuck roast (about 3 lb)
- 4 carrots, chopped
- 4 small potatoes, halved
- 2 celery stalks, chopped
- 1 onion, sliced
- 2 cups beef broth
- 1 tbsp Worcestershire sauce
- 2 tbsp tomato paste
- 1 tsp garlic powder
- Salt & black pepper to taste
- 2 tbsp olive oil
Instructions
- Pre-heat: If using an oven, set to 325 °F (about 160 °C) (this corresponds to many guidance sources for slow braising.
- Season the meat: Pat the roast dry with paper towels (this helps proper browning). Season all over generously with salt and black pepper. Browning is a key step for flavour in a pot roast.
- Sear the roast: In a heavy-skillet or Dutch oven over medium-high heat, add the olive oil. Once hot, place the roast in and sear until well-browned on all sides (about 3–5 minutes per side; longer if thicker). This helps develop flavour and the fond (browned bits) that enhance the braising liquid.
- Prepare vegetables & layering: Place the chopped carrots, celery, potatoes, and sliced onion into the baking dish or slow cooker. (If using oven, you may use a heavy-lidded oven-proof pot.)
- Mix the braising liquid: In a bowl combine the beef broth, Worcestershire sauce, tomato paste and garlic powder. Stir well until the tomato paste is incorporated. This mixture will provide the moist cooking environment and flavour.
- Assemble for cooking: Place the seared roast on top of the vegetables in the dish. Pour the broth mixture over the roast and veggies, ensuring the liquid comes up part-way up the meat (but doesn’t completely submerge, unless recipe specifies full braise).
- Cook slowly:
- Oven method: Cover the dish tightly and cook at ~ 325 °F (160 °C) for about 3–4 hours until the meat is very tender (a fork inserted should almost fall in). Many sources note for a ~3 lb roast 3 hours is typical.
- Slow-cooker method: Cover and cook on low for ~6–8 hours (or high for less time) until the roast is tender and vegetables are cooked through.
- Finish & serve: Once done, remove the roast and allow it to rest for 10 minutes. Slice or shred as preferred. Spoon the cooked vegetables around and ladle some of the braising liquid over the meat. Optionally thicken the sauce or reduce it for richer flavour.
- Tips for best results:
- Use a cut like chuck roast: this cut has good marbling (fat + connective tissue) which breaks down during slow cooking and delivers flavour and tenderness.
- Don’t rush the cooking: low & slow is the key — high heat or short time will leave this kind of roast tough.
- Consider adding herbs (thyme, bay leaves) or a splash of wine for depth if you like. (Some variations include these)
- For vegetables: some cooks add them later so they don’t overcook and become mushy. Depending on your preference, you can add potatoes halfway through.
ENJOY
