Classic Beef Pot Roast
Tender slow-cooker beef pot roast with a homemade spice mix, red wine and veggies. Tips for searing, seasoning, thickening sauce and storing leftovers.
This homemade pot roast recipe was given to us by Spice House customer Brenda Gountis.
- Make the spice mix ahead and use about 1 teaspoon per pound of beef plus a bay leaf for best flavor.
- Sear the browned roast for deeper flavor, reduce wine and add broth before slow cooking on high for 6 hours or low for 8 to 9 hours.
- Cook vegetables on top so they steam, and thicken the pot liqueur with a slurry or reduction when serving.
Preparation Instructions:
- Cut Roast in 4 even hunks and set it on a plate to bring it to room temperature.
- Plug 6 quart Crock pot in and set to High to pre-heat it.
- Sprinkle roast with 1 tablespoon kosher salt
- Heat 1 tablespoon of the oil in a deep heavy-bottom stock pot and brown meat in 2 batches and be sure to watch the heat and not let the juices brown. Turn the meat so all sides are well browned. As soon as a portion of the meat is sufficiently browned on all sides, place it in the Crock Pot.
- Once all the meat is browned, pour the wine in the stock pot and simmer to reduce to ¼ cup. add the beef broth and scrape up any fond clinging to the bottom of the stock pot then pour the juices into the Crock Pot.
- Stir in remaining water and add the Spice Mix. Place veggies on top (they do not need to be submerged to cook, they will steam). Place the lid on and cook the Pot Roast on high for 6 hours.
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More About This Recipe
I usually quadruple the spice mix recipe so I have it on hand to use. I use 1 t. of the mix per pound of roast and add one bay leaf per roast. Then I know all I need at the store is the roast, some carrots, and potatoes as I always have beef broth and red wine on hand. This turns out very tender meat and very flavorful red "Pot Liqueur" that I usually serve with with home made bread or over steamed brown rice.
Frequently Asked Questions
How long and at what setting should I cook this pot roast?
The recipe cooks the roast on High for 6 hours. You can also cook on Low for 8 to 9 hours. The meat is done when it is fork tender and pulls apart easily. For well broken down collagen aim for an internal temperature in the 190 to 205 F range if you use a probe.
Which cuts of beef work best for this recipe?
Tough, well-marbled cuts are best because they become tender during slow cooking. Good choices are chuck, English roast, or farmer's cut. Avoid very lean roasts unless you plan to braise much longer, because they can dry out.
Do I have to brown the meat first?
Browning is optional, but recommended. Searing adds deep flavor and creates fond that enriches the sauce. If you skip browning, the roast will still cook but the pot liqueur will be less rich.
How do I thicken the pot liqueur for serving?
Make a slurry with 1 tablespoon arrowroot or cornstarch mixed with 1 tablespoon cold water for about 1 cup of liquid, then stir it into the hot juices and cook until thickened. Or reduce the juices on the stovetop until concentrated. Since the spice mix already contains arrowroot, you may need only a small additional amount.
Can I make the spice mix ahead and how much do I use per roast?
Yes. The spice mix stores well in an airtight container for several months. Use about 1 teaspoon of the mix per pound of roast and add one bay leaf per roast, as a simple rule of thumb.
What can I use instead of red wine?
Use extra beef broth plus 1 tablespoon red wine vinegar or 2 tablespoons balsamic for acidity if you want a nonalcoholic swap. You can also use unsweetened grape juice with a splash of vinegar, or add 1 tablespoon Worcestershire to beef broth for more depth.
How should I store and reheat leftovers?
Refrigerate leftovers in an airtight container for 3 to 4 days. Freeze for up to 3 months. Reheat gently: simmer covered on the stove over low heat or warm in a 300 F oven until heated through. If frozen, thaw overnight in the fridge before reheating.
How long and at what setting should I cook this pot roast?
The recipe cooks the roast on High for 6 hours. You can also cook on Low for 8 to 9 hours. The meat is done when it is fork tender and pulls apart easily. For well broken down collagen aim for an internal temperature in the 190 to 205 F range if you use a probe.
Which cuts of beef work best for this recipe?
Tough, well-marbled cuts are best because they become tender during slow cooking. Good choices are chuck, English roast, or farmer's cut. Avoid very lean roasts unless you plan to braise much longer, because they can dry out.
Do I have to brown the meat first?
Browning is optional, but recommended. Searing adds deep flavor and creates fond that enriches the sauce. If you skip browning, the roast will still cook but the pot liqueur will be less rich.
How do I thicken the pot liqueur for serving?
Make a slurry with 1 tablespoon arrowroot or cornstarch mixed with 1 tablespoon cold water for about 1 cup of liquid, then stir it into the hot juices and cook until thickened. Or reduce the juices on the stovetop until concentrated. Since the spice mix already contains arrowroot, you may need only a small additional amount.
Can I make the spice mix ahead and how much do I use per roast?
Yes. The spice mix stores well in an airtight container for several months. Use about 1 teaspoon of the mix per pound of roast and add one bay leaf per roast, as a simple rule of thumb.
What can I use instead of red wine?
Use extra beef broth plus 1 tablespoon red wine vinegar or 2 tablespoons balsamic for acidity if you want a nonalcoholic swap. You can also use unsweetened grape juice with a splash of vinegar, or add 1 tablespoon Worcestershire to beef broth for more depth.
How should I store and reheat leftovers?
Refrigerate leftovers in an airtight container for 3 to 4 days. Freeze for up to 3 months. Reheat gently: simmer covered on the stove over low heat or warm in a 300 F oven until heated through. If frozen, thaw overnight in the fridge before reheating.
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