Herbed Sunday Pot Roast
Herbed Sunday Pot Roast
Every household needs a solid pot roast recipe, and we think you’ll understand why this has been our go-to for generations. Countless Sunday dinners in our home have featured this delicious recipe. The aroma of roast beef cooking all day in the slow cooker conjures up all the fond memories of that one day a week when everyone actually sat down together for a slow-paced meal, hoping there would be enough for leftovers the next day. There are a few special tricks that take this pot roast over the top in flavor. The dried mushrooms are full of umami and provide a spectacular depth of flavor that your typical roast just doesn’t have. You’ll also notice that the onion and garlic are unpeeled. The skins of both lend to the depth of flavor through the cooking process and are strained out after the roast is cooked. This roast is so tender and flavorful, you’ll probably end up eating it more often than just at your typical Sunday dinner.
Ingrediënten
yield: 1 (2- to 2½-lb [908-g to 1.1-kg]) pot roast
roast
- 1 2- to 2½-lb [908-g to 1.1-kg] grass-fed beef chuck roast
- 4 tsp 24 g fine sea salt, divided
- 2 tsp 4 g onion powder
- 1 to 2 tbsp 15 to 30 ml avocado oil
- 6 baby red potatoes
- 2 large carrots peeled and cut into thirds
- 2 large ribs celery trimmed and cut into thirds
- ½ medium onion unpeeled and cut into wedges
- 2 to 3 cloves garlic unpeeled and lightly crushed
- 1 tsp dried rosemary
- ÂĽ cup 7 g dried porcini mushrooms
- 3 tbsp 45 ml apple cider vinegar
- 4 cups 960 ml unsalted chicken bone broth, divided
gravy
- Fine sea salt as needed
- Black pepper as needed
- 1 sprig fresh rosemary finely chopped (optional)
- 2½ tbsp 20 g cassava flour
- 6 tbsp 90 ml water
- Splash of balsamic vinegar optional
Instructies
- To prepare the roast, place the beef on a plate lined with paper towels.
- Let the roast come to room temperature and pat the entire roast dry with more paper towels.
- Season all the sides of the roast with 2 teaspoons (12 g) of the salt and the onion powder.
- Warm a 12-inch (30-cm) cast-iron skillet over medium heat.
- Add the avocado oil and heat it until it’s shimmering.
- Carefully lay the roast in the pan, laying it down facing away from you to avoid a hot oil splatter.
- Sear the roast on all sides for 3 to 4 minutes per side, or until the meat’s surface has a golden-brown sear.
- While the roast sears, place the potatoes, carrots, celery, onion, garlic, rosemary, mushrooms and apple cider vinegar in an 8-quart (7. 7-L) slow cooker.
- When the roast is completely seared, remove it from the skillet and transfer it to the slow cooker.
- Deglaze the skillet with 1 cup (240 ml) of the bone broth, scraping the bottom of the skillet with a wooden spoon to loosen the cooked-on bits and incorporate them into the broth while being careful to keep your hands away from the steam as it will be quite hot.
- Pour the bone broth over the roast and veggies.
- Pour the remaining 3 cups (720 ml) of bone broth over the roast and veggies, nestling the roast into the liquid.
- If needed, move a few of the veggies around—it’s okay if they are along the sides of the roast, as you want the roast to be almost completely submerged.
- Place the lid on the slow cooker and set it to cook on high for 6 hours.
- After 6 hours, check the roast for tenderness.
- It should begin to fall apart with a fork.
- If needed, place the lid on the slow cooker again and continue to cook the roast for up to 2 more hours.
- The cooking time will vary a bit, depending on the marbling and thickness of the roast.
- Once the roast is done, transfer it to a serving platter along with the potatoes, carrots and celery.
- Strain the broth into a 3-quart (2. 9-L) saucepan, setting the onion wedges on the serving platter if desired and discarding the onion skins and the other solids.
- You should have approximately 3 to 3½ cups (720 to 840 ml) of broth in the saucepan after straining.
- To make the gravy, taste the mixture you strained into the saucepan.
- Depending on the broth you used, you may need to add more salt, so adjust the salt level accordingly.
- Add the black pepper and fresh rosemary (if using), then stir the ingredients to combine them and taste the mixture again.
- Warm this mixture over medium-low heat.
- While the broth mixture warms, combine the cassava flour and water in a small bowl to make a smooth slurry.
- While whisking the warm broth, pour in the slurry—the mixture should begin to thicken as you whisk.
- Reduce the heat to low and add the balsamic vinegar (if using).
- Stir to combine the vinegar with the gravy.
- Serve the pot roast and the veggies with the gravy on the side.
- You can serve the mashed potatoes from our Cottage Pie with this roast.
Notes / Tips / Wine Advice:
Instant Pot Instructions: Prepare the roast and the veggies as directed in the recipe and add the ingredients to the inner pot of your Instant Pot®. Cook the roast and veggies at high pressure for 90 to 120 minutes. Allow the pressure to release naturally. Follow the same instructions for preparing the gravy and serving the dish.
