Pot roast is a beef dish made by browning the meat first and then slow cooking it in liquid till it is done. It is a very popular dish that is easy to cook, requires very little preparation time and is amazingly delicious. Tougher cuts of beef such as the chuck steak or the 7-bone pot roast is generally used for making pot roast. The crock pot method of making roast helps the flavors mingle with each and every ingredient, making it a delectable meal. Follow the recipe below to prepare a yummy pot roast using the crock pot method.
Complexity Level: Basic
Time Required: 15 to 20 minutes
Resources Required:
1. 3 pounds beef chuck roast joint
2. 1 pound carrots
3. 2 large onions
4. 8 medium red potatoes
5. 1/2 head of a small cabbage
6. 1/2 cup red wine or chicken broth
7. Salt and pepper to taste
8. Italian seasoning
9. A 6-qt crock pot
10. Knife
11. Chopping board
12. Serving platter
13. Oil
Instructions:
1. Preparation
- Wash and clean the vegetables properly.
- Slice the carrots into thick rounds using the knife and chopping board.
- Leave the potatoes unpeeled but scrub them well to remove any dirt.
- Cut the cabbage into 6 or 8 wedges and the onion in small slices.
- Trim the fat from the roast as much as you can and if necessary cut it so you you can fit it properly in the crock pot.
- Rub pepper and any seasoning you prefer onto to the steak, as evenly as possible.
2. Browning the meat
- This is a very crucial step in making pot roast, so be careful while browning the beef.
- Place some oil into the crock pot and let it heat up on medium to high heat.
- Place the meat into the pot and let it brown all over, keeping it for several minutes on each side.
- Don’t flip or move the roast while browning as this can prevent even browning.
3. Cooking
- Once the meat has turned brown, lift it up lightly and layer the bottom of the pot with the chopped onions.
- Place the roast back on the bed of onions, arrange the remaining vegetables around the roast and season with enough salt and pepper.
- Pour in the red wine or broth over it, cover and cook for about 6 to 8 hours.
4. Serving
- Once the meat is done, remove it from the pot and cover with foil to keep it warm.
- Drain the liquid from the pot skimming off as much fat as possible.
- Cook the liquid down to about 1/3rd, remove it from heat and transfer to a gravy boat.
- Arrange the meat on a serving platter, place the vegetable around it and serve with the sauce.
Frequently Asked Questions
1. Can I store the pot roast in the refrigerator?
Yes, you can store it in the refrigerator provided you slice them into usable quantities, wrap them in plastic wrap and foil and then place in the freezer. You would then need to defrost only the particular portion and not the entire thing.
2. How do I make the gravy thick?
If you want the gravy to be thick after cooking, then place it into a saucepan and bring it to a boil. Then, add some flour to some cold water and whisk well till there are no lumps remaining. Add this to the boiling broth and whisk well to combine and you will have a thick broth.
Quick Tips:
- Keep the lid closed during cooking time as much as possible as this action could further increase cooking time.
- If you have taken the roast out of fridge, make sure you leave it outside for at least 2 hours so that it comes to room temperature.
Things To Watch Out For:
See to it that you don’t over-fill the crock pot, as it requires at least 2 inches empty space for simmering.
