Beef Roast Pot

Directions

1. Preheat oven to 163°C (325°F) or prepare your slow cooker.
2. Season the beef roast generously with salt and pepper on all sides.
3. Heat vegetable oil in a large oven-safe pot or skillet over medium-high heat. Brown the roast on all sides until a crust forms. Remove and set aside.
4. In the same pot, sauté the onion and garlic for a few minutes until fragrant and softened.
5. Add carrots and potatoes, stirring with the onions and garlic.
6. Place the browned roast on top of the vegetables.
7. Pour in beef broth and red wine (if using) until the liquid reaches about halfway up the sides of the roast. Add bay leaves and thyme.
8. Cover the pot with a lid or aluminum foil, or place the lid on the slow cooker.
9. Cook in the oven for 3–4 hours, or on low in a slow cooker for 6–8 hours, until the meat is tender and easily shreds with a fork.
10. Remove the roast and let it rest for a few minutes before slicing.
11. Serve the sliced beef with the vegetables and spoon some of the cooking liquid over the top as a sauce.

Recipe Details

Prep Time: 15 minutes
Cook Time: 3–8 hours (depending on method)
Total Time: 3–8 hours 15 minutes
Servings: 6–8
Difficulty: Medium

Variations & Substitutions

• Add celery, mushrooms, or parsnips for extra vegetables.
• Use different herbs like rosemary or oregano for a varied flavor profile.
• Substitute red wine with additional beef broth if desired.
• Serve over mashed potatoes or egg noodles for a hearty meal.

Serving Suggestions