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–+ servings
Slow-Cooked Pot Roast

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
Cook Time 4 minutes
Total Time 24 minutes
Servings: 4 servings
Course: Main Dish
Ingredients Equipment Method

Ingredients
  

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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