Slow-Cooked Pot Roast

Nothing says comfort like a pot roast. This version is simmered with red wine and sweet root vegetables like beets and sweet potatoes, creating a rich, hearty gravy that makes the meat incredibly succulent.

Slow-Cooked Pot Roast

Nothing says comfort like a pot roast. This version is simmered with red wine and sweet root vegetables like beets and sweet potatoes, creating a rich, hearty gravy that makes the meat incredibly succulent.

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Prep Time 20 minutes mins

Cook Time 4 minutes mins

Total Time 24 minutes mins

Servings: 4 servings

Course: Main Dish

Ingredients Equipment Method

Ingredients

  

1x2x3x?

Main Ingredients

• Meat: 2 lb chuck roast or topside, 6 tbsp butter
• Veg: 1 onion 12 mushrooms, 2 beets, 2 carrots, 2 potatoes, 1 sweet potato
• Liquid: 1 cup red wine 1 cup chicken stock
• Herbs: Bay leaf rosemary, oregano, thyme
• Serve: 9oz egg noodles

Equipment

• Dutch oven
• Pot (for noodles)

Method

 

Instructions

1. Sear the beef in butter in a large pot until crusty; remove.
2. Sauté onions and mushrooms, then add all chopped root vegetables and herbs.
3. Pour in wine and stock. Return beef to the pot.
4. Cover and simmer on low for 3.5 – 4 hours until the meat is fork-tender.
5. Slice the beef and serve over buttered egg noodles with the vegetables and gravy.

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