Sunday Roast Beef
With this easy and delicious recipe, you can enjoy a comforting and hearty meal that your family will love. Tender fall apart roast surrounded by rich beefy broth and melt in your mouth carrots and potatoes
Equipment
- Crockpot or Dutchoven
Ingredients
- 3-4 pound boneless chuck roast
- 1 large onion quartered
- 4 carrots cut into chunks
- 4 celery stalks cut into chunks
- 2 cup beef broth
- 1/2 cup red wine optional
- 2 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1/2 tsp black pepper
- 1/2 tsp salt
Instructions
- Prep the Roast: Season the chuck roast with salt and pepper.
- Sear the outsides: In a hot pan, sear the outside of your roast to create a crust that will lock in the juices.
- Layer the Ingredients: In the crock pot, layer the onion, carrots, and celery. Place the seasoned roast on top.
- Add the Liquid: Pour the beef broth, red wine (if using), Worcestershire sauce, thyme, black pepper, and salt into the pan you used to sear the roast. Cook for around 3 -4 minutes, stirring and scraping up the browned bits off the bottom of the pan. Then pour the liquid over top of the roast in your crock pot.
- Cook: Cover and cook on low for 8-10 hours, or on high for 4-6 hours.
- Serve: Serve the pot roast with mashed potatoes, roasted vegetables, or your favorite side dish.