Perfect Pot Roast 3 Different Ways

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth reduces calories and is suitable for vegetarians.

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: grape juice

Grape juice provides sweetness without alcohol.

beef chuck roast

🥗Healthier: sirloin roast

💰Cheaper: brisket

Sirloin is leaner while brisket is more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a cost-effective cooking oil.

Season the 3.5 lb beef chuck roast heavily with kosher salt, black pepper, onion powder, garlic powder, and all-purpose seasoning.

Heat a cast iron skillet over high heat and add avocado oil until smoking hot.

Sear the pot roast in the skillet for 4-5 minutes on each side until a beautiful crust forms.

Remove the seared pot roast and add a mirepoix of onions, celery, and carrots to the skillet to sauté.

Add garlic to the mirepoix and sauté to develop flavor.

Add 1 tablespoon of better than bouillon beef base and 1 tablespoon of tomato paste to the skillet and mix well.

Deglaze the skillet with 1/2 cup of dry red wine, scraping up the brown bits from the bottom.

Bring the mixture to a boil to cook off the alcohol, then add 3 cups of beef broth and bring to a simmer.

Add 1 tablespoon of Worcestershire sauce and 1 tablespoon of low sodium soy sauce to the broth mixture.

Add fresh rosemary and thyme to the broth mixture.

Preheat the crock pot before adding the ingredients.

Place the seared pot roast in the crock pot and pour the broth mixture over it, ensuring the roast is not submerged.

Add an additional cup of beef broth to the crock pot.

Cook on high for 4 hours or low for 8 hours.

For the Dutch oven method, cover the seared pot roast with the lid and place it in a preheated 325°F oven for 3 to 3.5 hours until fork tender.

During the last 20-30 minutes of cooking, add cleaned small potatoes to the Dutch oven to cook in the braising liquid.

Strain the braising liquid to make gravy, bringing it to a boil and thickening it with a slurry as needed.

Season the gravy to taste with salt and pepper.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens