Herbed Sunday Pot Roast
This pot roast is amazing! Not to brag, but seriously it’s going to be a regular offering in your meal rotation. We LOVE the smell of a roast cooking away all day in the slow cooker. There is really nothing like it right? This recipe has a few secret ingredients that we think make all the difference. Porcini mushroom powder, apple cider vinegar and fresh rosemary. These lend remarkable and deep flavor to this meal. You can take our word for it, since we have enjoyed this for years. But also, just make this deliciousness. It's from our cookbook: Homestyle Comfort Food From Our Table to Yours!
30 minutes
6 hours
Difficulty:
Easy
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 542 |
| Fat: | 22 g |
| Carbohydrates: | 44 g |
| Protein: | 47 g |
| Cholesterol: | 80 g |
| Sodium: | 3219 mg |
| Fiber: | 8 g |
| Sugars: | 5 g |
| Calculated per serving. | |
Serves: 4
Ingredients
roast
- 2 - 2.5 lb2 - 2.5 lb2 - 2.5 lb Beef Chuck Roast, we prefer grass fed/finished
- 4 tsp4 tsp4 tsp Sea Salt, divided
- 2 tsp2 tsp2 tsp Onion Powder
- 1 - 2 Tbsp1 - 2 Tbsp1 - 2 Tbsp Avocado Oil
- 6 whole6 whole6 whole Red Skin Potatoes, baby variety, optional
- 2 whole2 whole2 whole Carrots, peeled & cut into thirds
- 2 whole2 whole2 whole Celery, stalks, trimmed & cut into thirds
- .5 whole.5 whole.5 whole Vidalia Onion, unpeeled & cut into wedges
- 2 - 3 whole2 - 3 whole2 - 3 whole Garlic, cloves, unpeeled & slightly crushed
- 1 Tbsp1 Tbsp1 Tbsp fresh Rosemary, can sub dried, used about 1-2 tsp
- .25 cup.25 cup.25 cup dried Porcini Mushrooms
- 3 Tbsp3 Tbsp3 Tbsp Apple Cider Vinegar
- 4 cups4 cups4 cups Bone Broth, chicken or beef
gravy
- 1 Tbsp1 Tbsp1 Tbsp fresh Rosemary, optional
- 2.5 Tbsp2.5 Tbsp2.5 Tbsp Cassava Flour
- 6 Tbsp6 Tbsp6 Tbsp Water
- 1.5 Tbsp1.5 Tbsp1.5 Tbsp Balsamic Vinegar, optioanal
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Prepare the roast by placing it on a paper towel-lined plate and let it come to room temperature and pat the entire roast dry. Season all sides with 2 tsp of the salt and the onion powder .
- Warm a 12” cast iron pan over medium heat then add the avocado oil and heat until it’s shimmering. Carefully lay the roast in the pan (laying it away from you to avoid a hot oil splatter) and sear on all sides.
- While roast sears, place potatoes in the slow cooker. (Instant Pot directions below) Add the baby potatoes, carrots, celery, rosemary and porcini mushrooms to the base of your slow cooker. Sprinkle remaining 2 tsp of salt over veggies.
- When the roast is completely seared, remove it from the pan to the slow cooker. Deglaze the pan with 1 cup of the bone broth and then pour that into the slow cooker over the roast and veggies. Pour the remaining 3 cups of broth over the roast and veggies, nestling the roast into the liquid. If you need to move a few of the veggies around it’s ok if they are along the sides of the roast, as you want to try and get the roast almost completely submerged. Place the lid on the slow cooker and set to cook on high for 6-8 hours.
- After 6 hours, check the roast for tenderness. It should begin to literally fall apart with a fork. If needed, replace the lid and continue to cook for up to one to two more hours. This will vary a bit depending on the marbling of the roast and the thickness.
- Once the roast is done, remove to a serving platter along with potatoes, carrots and celery. Strain broth into a 3 qt saucepan (discard the onion skin and garlic) and place the onions on the platter if desired and discard the rest of what’s strained out. Cover to keep warm.
- For the gravy, taste the mixture you strained. Depending on the broth you used, you may need to add more salt, so adjust accordingly. Add pepper and fresh rosemary (if using) stir to combine and taste again. You should have approximately 3 to 3 ½ cups of broth leftover in the saucepan after straining. Warm over medium-low heat and make a slurry in a small bowl with the cassava flour and water, stirring together until smooth. While whisking the warm broth, pour in the slurry, the mixture should begin to thicken as you whisk. Reduce heat and add a splash of balsamic vinegar if using.
- Serve roast beef and veggies with gravy on the side.
Notes
For an Instant Pot: prepare the roast and veggies as directed and add the ingredients to the IP insert. Cook on high pressure for 90-120 minutes. Allow the pressure to release naturally. Follow the same instructions for preparing the gravy. // FOR GRAVY - you should have approximately 3-3.5 cups broth after roast is done
Add a Note
My Notes:
About This Recipe
Coconut Free Dairy Free Egg Free Gluten Free Grain Free Meat Nut Free Paleo Shellfish Free Sugar Free Whole30
Never Miss a Bite
Get recipes delivered to your inbox every week
2 responses to “Herbed Sunday Pot Roast”
Leave a Reply
You must be logged in to post a comment.
I had just purchased 2 roasts, and made this lastnight on a whim after seeing it here. I did it in my IP and it was falling apart it was so tender. I didn’t have any carrots or celery on hand, and given it was the day before Canadian Thanksgiving I didn’t feel like running out as my hands were full with meal prep. However, I did have frozen mixed veggies on hand that I simply steamed and serves on the side. The gravy is also very easy and so good. The rub for the roast is also incredible and so simple. Searing the roast was well worth it, if only for the addition of the brown bits after deglazing.
Oh this is so awesome to hear! So happy you enjoyed this family recipe of ours, we think it’s a winner as well! Hope you enjoy it again and again. Thanks for taking the time to come back here and leave such a kind review! ~Michelle