Pot Roast - Tender and Moist shredded Beef

Pot Roast – a beef cut with potatoes and carrots smothered in gravy. This pot roast will fall apart in your mouth. It makes an excellent full meal that you can easily prepare with minimal effort.

📝 Ingredients

• 3-4 pounds chuck roast ( or rump roast)
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp paprika
• 1 tsp garlic powder
• 2 tablespoon olive oil
• 1 large onion (chopped)
• 4 carrots ( cut into 2" pieces)
• 2 stalks celery ( cut into 1 1/2" pieces)
• 1 pound baby potatoes
• 2 cups beef broth ( or as needed)
• 1 cup red wine
• 4 cloves garlic ( coarsely chopped)
• 1 sprig fresh rosemary ( or 1/2 teaspoon dried rosemary)
• 1/2 teaspoon thyme
• 1 bay leaf
• 2 tbsp cornstarch
• 4 tbsp water

👨‍🍳 Instructions

1. 1Combine the salt, black pepper, paprika, and garlic powder in a small bowl and season the roast generously with the mixture.
2. 2Brown the roast by heating the oil over high heat in a large Dutch oven. Sear the roast on each side until deeply browned, about 4 minutes.
3. 3Remove the meat from the pan and add the onion. Cook for about two minutes until lightly browned.
4. 4After browning, you can now cook the roast and veggies using your preferred method. You can cook on the stovetop, in a crockpot, or in the oven.
5. 5Serve with juices (or make gravy below if desired). Follow the following steps for your preferred method.
6. 6Stovetop method – Add the celery, beef broth, red wine, garlic, rosemary, thyme, and bay leaf to the pot and place the seared meat back in the pan. Bring to a boil; reduce heat to low and simmer for 2 hours and 30 minutes, adding water as needed to keep the roast covered. Add the potatoes and carrots and cook for another 15 minutes until the potatoes are tender and the roast is easy to pull apart with a fork.
7. 7Crockpot Method – Pour the browned onion into the crockpot with celery, beef broth, red wine, garlic, rosemary, thyme, and bay leaf — cover and cook on low for 5 hours. Then add the potatoes and carrots and cook for another 3 hours.
8. 8Oven Method – Preheat oven to 300°F. Add the celery, beef broth, red wine, garlic, rosemary, thyme, and bay leaf to the pot and place the seared meat back in the pan. Bring to a simmer over medium-high heat. Once the broth is simmering, cover and place in the oven and bake for 2 hours. Add the potatoes and carrots and bake for additional 2 hours or until the potatoes are fork-tender and the roast is easy to pull apart with a fork.
9. 9GRAVY Serve the pot roast with gravy. To make gravy, mix the corn starch and water until smooth. Remove the beef and vegetables from the pan and bring the broth to a boil. Then gently whisk in the corn starch mixture and cook on medium heat until thickened. Season with salt and pepper to taste if needed.